Carrot and Ginger Soup With White Wine |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is from the Easter 2009 Kroger Co. brochure, p.9. I am posting it for safekeeping (and because it looks really good). I have not yet made the recipe, so the times are my best guess. It could probably be done in less time if you cook the carrots while you saute the onions, ginger and garlic. The original recipe calls for baby carrots, but it is easier to search just for carrot recipes, so I changed it. Ingredients:
2 lbs carrots |
1/2 cup butter, unsalted |
1 cup sweet onion, chopped |
1/2 cup fresh ginger, grated |
4 garlic cloves, minced |
7 cups chicken broth |
1 cup white wine, cooking type |
1 lemon, juice of |
1 pinch cayenne pepper |
1/4 teaspoon curry powder |
1/4 teaspoon nutmeg |
fresh parsley or chives, and |
sour cream, to garnish |
Directions:
1. Cook carrots in large pot. Puree and set aside.
2. Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
3. Stir in pureed carrots, broth and wine.
4. Bring to a boil and then reduce to medium heat.
5. Simmer for 45 minutes, stirring occasionally.
6. Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
7. Ladle into soup bowls. Serve hot or chilled.
8. Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
9. Refrigerate any leftovers.
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