28 November, 2017

Carrot Ginger Soup

Posted in : Recipes on November 28, 2017 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