Ginger Carrot Soup

This Ginger Carrot Soup is a comforting bowl of warmth that balances earthy sweetness with aromatic spices. The base of soft leeks, garlic, and fresh ginger creates a fragrant foundation, while the carrots melt down into a velvety texture. A splash of dry white wine adds depth, and a final squeeze of lemon juice brightens the flavor profile, cutting through the richness. It is an ideal dish for chilly evenings or as a light, satisfying starter. Simple to prepare with pantry staples, this soup offers a clean, fresh taste that feels both rustic and refined.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 1202.7

Dietary: Gluten-free

Description

This Ginger Carrot Soup is a comforting bowl of warmth that balances earthy sweetness with aromatic spices. The base of soft leeks, garlic, and fresh ginger creates a fragrant foundation, while the carrots melt down into a velvety texture. A splash of dry white wine adds depth, and a final squeeze of lemon juice brightens the flavor profile, cutting through the richness. It is an ideal dish for chilly evenings or as a light, satisfying starter. Simple to prepare with pantry staples, this soup offers a clean, fresh taste that feels both rustic and refined.

Ingredients

7 1/4 cups Chicken stock
1 cup Leeks, white parts only -- sliced
1 inch Ginger -- grated
3 cloves Garlic -- minced
1 cup Dry white wine
1 1/2 pounds Carrots -- peeled and cut
In 1" pieces
2 tablespoons Fresh lemon juice
1/2 teaspoon Curry powder
To taste salt and pepper

Directions

1
Heat 1/4 cup of the chicken stock in a large pot over medium heat.
2
Add the sliced leeks, grated ginger, and minced garlic to the pot.
3
Cook the aromatics until they are tender and fragrant, about 3-5 minutes.
4
Pour in the remaining chicken stock, the dry white wine, and the chopped carrots.
5
Bring the mixture to a boil, then reduce the heat to low.
6
Simmer uncovered until the carrots are completely tender, about 40 minutes.
7
Carefully transfer the soup in batches to a blender and puree until smooth.
8
Return the blended soup to the pot if desired, or serve directly from the blender.
9
Stir in the fresh lemon juice, curry powder, salt, and pepper to taste.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1202.7kcal

% Daily Value *
Total Fat 52.6g81%
Saturated Fat 14.4g72%
Cholesterol 387.1mg130%
Sodium 501.0mg21%
Total Carbohydrate 28.9g10%
Dietary Fiber 5.9g24%
Sugars 12.2g
Protein 120.2g241%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be refrigerated in an airtight container for up to 3-4 days. It freezes well for up to 3 months.

Serving: This soup tastes delicious served hot, but can also be enjoyed chilled as a refreshing summer dish.

Substitutions: For a vegetarian version, substitute chicken stock with vegetable stock. You can also omit the white wine and use extra stock.

Tip: Be careful when blending hot liquids. Leave the blender lid slightly ajar or remove the center cap to allow steam to escape to prevent splattering.

Keywords: carrot, ginger, soup, leek, garlic, curry, lemon, wine, vegetarian, comfort, warm, blender, stock, simmer, healthy, easy, dinner, starter, spice, smooth

Read it online: https://www.chefs-mate.com/recipe/ginger-carrot-soup-2-pts/