1/1 Photo of Gingered Carrot Soup With Sage
1 hr 15 mins
From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.
My Private Note
Units: US | Metric
- 1Slice the carrots in half lengthwise and then into 2 inch chunks.
- 2Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
- 3Turn the heat down, add the garlic and continue cooking another 5 minutes.
- 4Add the ginger and cook another minute or two.
- 5Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
- 6Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
- 7Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
- 8Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
- 9This can be made up to 2 days in advance. Garnish with fresh sage leaves.
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Nutritional Facts for Gingered Carrot Soup With Sage
Serving Size: 1 (281 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 178.2
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 2.7 g
- Cholesterol 12.1 mg
- Sodium 239.0 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 5.3 g
- Sugars 10.3 g
- Protein 5.3 g
The following items or measurements are not included:
fresh sage leaves