We’ve been getting a farm box delivered each week during the pandemic, and somehow we ended up with an abundance of carrots, of all colors! There was nothing to do but to make carrot soup. My dad gave me this recipe years ago. So simple and good. I blend it with a blender stick, which leaves a bit of texture, but if you like it really smooth, after it’s cooled a bit, put it into your blender, and let it run for a couple of minutes.
I used purple, yellow, and orange carrots, and the soup ended up a deep orange hue. The ginger and curry powder give it a nice kick, too.
Serves 6
6 Tbs. unsalted butter
1 large yellow onion, chopped
1/4 c. finely chopped fresh ginger root
3 cloves garlic, minced
5 c. chicken stock, or mushroom or vegetable stock
1 c. dry white wine
1 1/2 lb. carrots, peeled and cut into 1/2” pieces (mixed colors if available)
2 Tbs. fresh lemon juice
2 tsp. curry powder
1 c. water or more (optional)
Salt and freshly ground black pepper, to taste
Snipped fresh chives or chopped fresh parsley (garnish)
Melt butter in a large stock pot over medium heat. Add the onion, ginger, and garlic and sauté for 15-20 minutes.
Add the stock, wine, and carrots. Heat to boiling. Reduce heat and simmer covered, until carrots are very tender, about 40 minutes.
Let cool a bit, then puree the soup in a blender or food processor fitted with a steel blade, or use a blender stick. Pour mixture back into soup pot; add water if soup is too thick. Season with lemon juice, curry powder, and salt and pepper to taste. Sprinkle with the chives or parsley. Serve the soup hot or chilled.
