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Author Notes: Having to cook “clean” – low fat – for my son has forced me to get creative and explore territory I might not otherwise have tried, and this Carrot Ginger Soup is one of those dishes.
The original version of this recipe is from the Hay Day Country Market Cookbook and I have made it many times in the past. Before I would have made this with chicken broth, using 4 tbs. of butter and garnished it with crème fraiche. See how low fat it becomes, though, with 2 tbs. of butter, 1 tbs. of olive oil, vegetable broth and no crème fraiche? And, no loss of flavor to boot, I think we all should be eating this way! So much better for you!
I also only used 1 ounce of fresh ginger as we wanted it mellow on the spice for my son. If you want it spicier, use 2 ounces. I paired this soup with spiced rib steaks, snow peas, and shiitake mushrooms. —MaryFrancesCooks
tablespoons unsalted butter
ounces piece of fresh ginger, peeled and minced
pounds fresh carrots, scrubbed and chopped into 1” pieces
cup dry white wine
cups vegetable stock – homemade or low sodium boxed
teaspoon salt or to taste
Fresh ground black pepper to taste
Chopped fresh cilantro leaves for garnish
- Warm the olive oil and melt the butter in it. Add the minced ginger and sauté on low heat for about 3 minutes until fragrant. Do not brown. Add the carrots and stir for 1 – 2 minutes.
- Add the wine and turn heat to medium high. Let the wine come to a simmer, after 1 or 2 minutes add the vegetable stock.
- Bring to a boil then reduce to a simmer, partially covered and cook until the carrots are very soft, about 30 – 45 minutes. Remove from the heat and let cool for at least 10 minutes, longer is even better.
- Puree the soup with an immersion blender. Season with salt and pepper. Serve hot with love, garnished with chopped cilantro.