I’m sure many of my friends will laugh hysterically when they see a recipe on my blog. But all my Facebook pals have asked for my world-famous Carrot and Ginger Soup recipe so I’m happy to oblige. The joke: I hate to cook and I make this soup exactly once a year–at Thanksgiving–to take to the family feast. As you will see, it’s incredibly easy, just a bit time-intensive. However, it is delicious, if I do say so myself.
Carrot and Ginger Soup
6 tablespoons unsalted butter
1 large yellow onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves garlic, minced
7 cups chicken stock
1 cup dry white wine
1.5 pounds carrots, peeled and cut into 1/2-inch pieces (I use those bags of “baby cut” carrots just as is.)
2 tablespoons fresh lemon juice
Pinch curry powder
Salt and freshly ground black pepper, to taste
Snipped fresh chives or chopped fresh parsley (garnish)
1. Melt the butter in a large stock pot over medium heat. Add the onion, ginger, and garlic and saute for 15 to 20 minutes.
2. Add stock, wine, and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender, about 45 minutes (or a little longer if you’re doing a double batch).
3. Puree the soup in a blender or food processor fitted with a steel blade. Season with lemon juice, curry powder, and salt and pepper to taste. Sprinkle with the chives or parsley. Delicious either hot or chilled.
6 portions (about 200 calories each).
(Sorry about the lack of accents over “saute” and “puree”. I can’t for the life of me figure out how to get those with this blog software.)
Here’s wishing everyone a happy Thanksgiving, filled with many blessings.
