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28 November, 2017

Carrot Ginger Soup

Posted in : Recipes on by : Chef Spaulding

Makes 10-12 servings

Ingredients

  • Ginger, minced || 1-2 Tbl || I’ve been known to use 3 or 4 Tbl
  • Garlic, minced || 2-4 Cloves
  • Onion, Chopped || 1/2 cup
  • Carrots || 5 cups (1-1/2 lbs)
  • Vegetable Stock || 20 oz
  • Water || 8 oz

And

  • Lime juice || 1/4 cup
  • Nonfat yogurt  || for garnish

Steps

  • In a soup pot or large casserole, saute the Onion, Ginger, Garlic in 2 Tbs Olive Oil, until tender.
  • Add the Vegetable Stock, Carrots, Water (and perhaps a bit of White Wine or Dry Vermouth)
  • Simmer until carrots are al dente or almost tender. About 20 minutes.
  • Add the lime juice.
  • You may want to let the soup cool a bit before pureeing.
  • In a blender, or with a wand mixer, puree the soup. Smooth or a bit rough, as you wish.

 

  • Chill or Serve Warm
  • Garnish with a dollop or squeeze a swirl of the Yogurt.

References

  • From SF Chronicle / Image Magazine, May 3, 1987. “Wood On Food” by Jim Wood

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