Recipe of the Week from Marigold Lodge: Carrot Ginger Soup
This is the second recipe in a series from the kitchen of Marigold Lodge. Last week we shared our signature Pita Chips recipe with you. Now, onto the soup: Carrot Ginger Soup garnished with sour cream, finely chopped carrots, and a sprig of parsley.
Carrot Ginger Soup
6 tbsp butter
1 yellow onion, diced
¼ cup ginger, minced
3 garlic cloves, minced
7 cups chicken stock
1 cup dry white wine
1 ½ lbs carrots, peeled & large diced
1 tbsp curry paste (optional)
¼ cup fresh lemon juice
On low heat melt butter in stock pot; add onions, ginger, and garlic. Sweat on low for 5 to 10 minutes. Add stock, wine, and carrots. Increase to medium heat and allow to simmer for 45 minutes to an hour, or until carrots are tender. Remove from heat and cool slightly. Pour soup into blender; blend until smooth. Add pureed soup back into pan and bring back to heat. Add curry paste, lemon juice, salt, and pepper. Serve.