Carrot Ginger Soup
- 3 tbsp olive oil (can substitute butter for a very rich soup)
- 1 large onion, chopped
- ¼ cup finely chopped fresh ginger root (or more to taste)
- 3 cloves garlic (we use 6)
- 7 cups soup stock
- 1.5 pounds carrots, peeled and cut into ½ inch pieces
- 1 cup orange juice
- 2 tbsp lemon juice & pinch of curry powder upon serving
Preparation:
- Sauté onion, ginger, and garlic in oil until soft & integrated (10-15 mins)
- Add carrots, stock, [wine], heat to boiling. Reduce heat and simmer over medium heat until carrots are tender, 25-40 minutes
- Add orange juice
- puree’ soup in blender,
- Serve seasoned with lemon juic e & pinch of curry powder, salt and pepper if desired.
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