Carrot Ginger Soup

Cooking: Carrot and Ginger Soup (Added: February 06, 2012)

The chef begins a week of Valentine's Day recipes on Cooking with Class. (more)

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By: Frank Terranova | NBC 10
Published: February 06, 2012

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Serves 2

Ingredients:

6 tablespoons unsalted butter
1 large yellow onion, chopped
1/4 cup fresh ginger, peeled and grated
3 cloves garlic, minced
7 cups vegetable or chicken stock
1 cup dry white wine
1 1/2 pounds carrots, peeled and cut into ½ inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon curry powder
salt and black pepper to taste

Garnish:

plain yogurt, heavy cream, crème fraiche, or sour cream
snipped chives
chopped parsley

Method of Preparation:
1. In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently. Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender. Puree the soup in the pot using an immersion blender or use a regular blender. Season with the lemon juice and curry powder. Add salt and pepper to taste.