Carrot and Ginger Soup

I love soup. The cilantro added at the very end adds a splash of color and complements the ginger well.  Adapted from the Silver Palate Good Times Cookbook by Julie Rosso and Sheila Lukins.

Carrot and Ginger Soup

2016-08-01 14:33:16

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Ingredients

1. 6 tbsp. (3/4 stick) unsalted butter
2. 1 large yellow onion, chopped
3. 1/4 c. finely chopped fresh ginger root
4. 3 cloves garlic, sliced
5. 8 cups chicken stock
6. 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
7. 2 tblsp. fresh lemon juice
8. 1/8 tsp curry powder
9. Salt and freshly ground pepper to taste
10. Chopped, well-washed cilantro for garnish

Instructions

1. Melt the butter in a large stock pot over medium heat.
2. Add the onion, ginger, and garlic and saute for 15-20 minutes.
3. Add the stock and carrots. Heat to boiling. Reduce heat and simmer, uncovered, over medium heat until the carrots are very tender, about 45 minutes.
4. Puree the soup. Season with lemon juice, curry powder and salt and pepper to taste. Sprinkle with chopped cilantro.
5. Serve hot or chilled.

Adapted from Silver Palate Good Times Cookbook

Adapted from Silver Palate Good Times Cookbook

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