Name: Gingered Carrot Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp unsalted butter; 1½ cups leeks; 1 tbsp ginger (minced, you can use less for a milder flavour); 1 clove garlic (just a small one, when minced ½ teaspoon-1 teaspoon max); 3 cups carrots (thinly sliced); 1 tbsp honey; ½ tsp kosher salt; ¼ tsp cayenne (can omit if desired); ½ cup white wine; 3½ cups chicken stock; 1 tbsp lemon juice (from a freshly squeezed lemon. If you want to use bottled lemon juice use only 1½ teaspoons); 4 tbsp sour cream (1 tablespoon for every bowl served)

Gingered Carrot Soup

Cansanity

When the snow has fallen and we have retreated indoors I make soup, lots of soup! Carrots are one of those amazing root vegetables that you can leave in the ground right through the winter, which make them ultra convenient for the making of this soup. I like to use a whole tablespoon of minced fresh ginger because I like the zip it imparts but you can dial the ginger back if desired. Either way, it is so soothing and tastes like a big, beautiful bowl of health.

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Prep Time 10

Cook Time 20

Total Time 30

Course lunch, soup

Cuisine American, Canadian

Servings cups

Calories 254 kcal

Equipment

8-litre stainless steel pot with a lid

Ingredients

2 tbsp unsalted butter
1½ cups leeks
1 tbsp ginger minced, you can use less for a milder flavour
1 clove garlic just a small one, when minced ½ teaspoon-1 teaspoon max
3 cups carrots thinly sliced
1 tbsp honey
½ tsp kosher salt
¼ tsp cayenne can omit if desired
½ cup white wine
3½ cups chicken stock
1 tbsp lemon juice from a freshly squeezed lemon. If you want to use bottled lemon juice use only 1½ teaspoons

Optional ingredient:

4 tbsp sour cream 1 tablespoon for every bowl served

Instructions

Heat the butter in the pot and add the leeks. Sauté over medium-high for 3 minutes. Stir often to prevent browning of the leeks.
Add the ginger and garlic and cook for 1 minute.
Add the carrots, honey, salt and cayenne pepper. Sauté for one minute.
Add the white wine and stir to the bottom of the pan to make sure to loosen all the leeks, garlic and ginger which may still be at the bottom of the pan. Simmer for 4-5 minutes or until most of the wine/liquid has evaporated.
Add the chicken stock and bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer for 15 minutes or until the carrots are cooked. Note: the thinner you sliced the carrots the faster they will cook.
Puree the soup with a hand blender or blender. If you use a blender, you will get a smoother soup. Add the lemon juice and stir.
Serve the soup as is or with a dollop of sour cream.

Nutrition

Serving: 1cup with a tablespoon of sour creamCalories: 254kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 671mgPotassium: 645mgFiber: 3gSugar: 14gVitamin A: 16902IUVitamin C: 12mgCalcium: 77mgIron: 2mg

Keyword 30 minute meal, carrot, ginger, soup

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