I’m pretty sure I got this recipe from my sister. I remember eating this soup at her place one time, when we both happened to live in beautiful Missoula, Montana, and falling immediately in love with it. The sweetness of the carrots (you really need to use good carrots for this one), the spice of the ginger, the buttery melding of flavors = love. I secured the recipe right away, but one ingredient always threw us for a loop — the white wine. In the intervening years, when we would make the soup we’d call each other up and ask about the wine. What kind of wine did you use? Was it sweet? Was it dry? Some batches we made were amazing, some were, just suitably yummy, but we could never remember what wine was used. It was simply a piece of information our brains never had room for. This time, I left the wine out altogether and it was one of the amazing ones. So, I dropped the wine from this recipe — maybe it will re-appear in later versions, but I’ll still be calling my sister because making this soup always reminds me of her. 🙂
- 4 Tbs. butter
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 Tbs. fresh ginger, minced
- 1 1/2 lbs. carrots, cut into 1 inch sections
- 6 cups chicken or veggie broth
- juice of one lemon
- a pinch of curry powder
- salt and pepper to taste
- 1. Melt butter in a large saucepan over medium high heat. Add garlic and onions and cook until onions are translucent. Just before onions are done, add the ginger.
- 2. Add the broth and carrots and cover until the soup comes to a boil. Uncover and let simmer for about 40 minutes.
- 3. Remove from heat. Using an immersion blender, puree the soup until smooth, add the lemon juice, salt and pepper. Ladle into bowls and serve with a pinch of curry powder on top.
