Carrot Soup
A chicken broth with ginger and a slight curry flavor
Equipment
- 1 4 quart soup pot
- 1 knife and cutting board
- 1 hand blender or food processor
Ingredients
- 2 TBLS butter
- 2 TBLS vegetable oil
- 3 cloves garlic, chopped
- 1 cup onion, chopped
- 1/4 cup chopped fresh ginger slice the ginger across the grain before chopping
- 1 1/2 quarts chicken broth
- 1/2 cup white wine
- 2 lbs carrots, peeled and cut into 1/2 inch chunks
- 2 TBLS lemon juice
- 1 to 2 teas. medium curry powder
- 1/2 teas. black pepper
Instructions
- Chop all ingredients. Don’t worry about chopping everything fine; you are going to puree the soup at the end.
- Heat your soup pot on medium, melt the butter and oil and slowly sauté the garlic, onion and ginger until soft (about 10 minutes).
- Add the chicken broth, white wine and chopped carrots. Bring to a boil and then simmer for 25 to 30 minutes.
- Turn off the heat. Add the lemon juice, curry powder and black pepper and puree, using a hand blender, or food processor.
- Serve sprinkled with paprika and carrot greens (if you have them).
Notes
This recipe makes a lot of soup! Feel free to cut the recipe in half.
You can make this soup as hot or mild as you like by using different curry powder. I used 2 teaspoons of medium curry powder.