Carrot and Ginger Soup With White Wine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook carrots in large pot. Puree and set aside.
  • Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
  • Stir in pureed carrots, broth and wine.
  • Bring to a boil and then reduce to medium heat.
  • Simmer for 45 minutes, stirring occasionally.
  • Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
  • Ladle into soup bowls. Serve hot or chilled.
  • Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
  • Refrigerate any leftovers.
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