Carrot and Ginger Soup

By Yankee Magazine

Feb 07 2003

This recipe for carrot and ginger soup yields a very tasty and hearty soup. The perfect meal to fill you up on a chilly day.


6 servings


6 tablespoons butter
1 large yellow onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves minced garlic
7 cups chicken stock
1 cup dry white wine
1-1/2 pounds carrots, peeled and chopped
2 tablespoons lemon juice
pinch of curry powder
salt and pepper to taste


Melt butter in a large stock pot over medium heat.  Add onion, garlic and ginger and sauté 15-20 minutes.

Add stock, wine and carrots.  Heat to boiling and simmer uncovered over medium heat until carrots are very tender, around 45 minutes.

Purée soup in a blender of food processor with a steel blade.  Season with lemon juice, curry powder, salt and pepper to taste.