Carrot Ginger Soup
Sauté for 15-20 min:
-6 Tbsp non-salted butter (margarine for vegan)
-1 yellow onion, chopped
-1/4 c. ginger, peeled and chopped small
-3 cloves garlic, minced
Add:
-7 cups stock (chicken or vegetable)
-1 cup white cooking wine (or try substituting diluted white wine vinegar or white grape juice, or ginger ale)
-1.5 lbs (approx. 5-7) carrots, chopped in 1/2" pieces
Bring to a boil, then simmer, uncovered, for 45 minutes.
Purée either in batches in a blender (be careful because the hot liquid could cause a pressure build up and you could get scalded) or with a handheld blender (recommended).
Season with:
-2 Tbsp lemon juice
-dash curry
-Salt 'n' Peppa to taste
Garnish ideas:
-ye olde faithfulle sprig of parsley
-plain yogurt or sour cream "spiralled" in the middle
Labels: Lenten, soup, Things that live in water
posted by Paul | 3/19/2008 10:36:00 a.m.
5 Comments:
Mmm...that sounds delicious! I just wanted to let you know I posted the kalamata bread recipe you asked for!
yum! though I've tried carrot soup before (from the moosewood cookbook) and the deacon was polite about it, and ever so graciously finished the bowl, but I could tell this was not a dish to be repeated. :)
perhaps the ginger makes all the difference?
btw, I've been perusing the latest admissions. you are quite the culinary epicure!
I should start posting my recipes here too. I lovelovelove gnocchi and pesto.
Peace be with you
Wow....you could make this Lenten, too! Sounds scrumptious!!!
Sounds delicious! Can't wait to try it myself.
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