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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
- 2 tablespoons unsalted butter
- 1-2 ounces piece of fresh ginger, peeled and minced
- 2 pounds fresh carrots, scrubbed and chopped into 1” pieces
- 1 cup dry white wine
- 5 cups vegetable stock – homemade or low sodium boxed
- 1/2 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.