Carrot and Ginger Soup
Carrots and ginger marry in this sweet-savory spring soup flavored with lemon, parsley, white wine and fresh chives.
Ingredients
- 6 tablespoons unsalted butter
- 2 cups yellow onion, chopped
- ¼ cup fresh ginger, finely chopped
- 3 cloves garlic, minced
- 8 cups chicken or vegetable stock
- 1 cup dry white wine
- 1½ pound carrots, peeled and cut into ½-inch pieces
- 2 tablespoons fresh lemon juice
- Fresh chives, chopped
- Parsley, for garnish
Instructions
- In a large stockpot over medium heat, melt the butter.
- Saute the onion, ginger and garlic.
- Add the chicken stock, wine and carrots and heat until boiling. Reduce heat and simmer, uncovered, over medium heat until the carrots are very tender, about 45 minutes.
- Cool slightly, then purée mixture in a blender or food processor with a steel blade.
- Stir in the lemon juice.
- Serve hot or cold and garnish with chives or parsley.
Nutrition Facts (per serving): Calories – 741, Fat – 26.6g, Dietary Fiber – 6.7g, Protein – 84.2g, Vitamin A – 580%, Vitamin C – 34%, Calcium – 11%, Iron – 21%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
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