Vegetarian Recipe: Ginger Carrot Soup

Ginger Carrot SoupCarrot soup is made more delectable with dry white wine, curry powder, and ginger in this recipe adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins. In this vegetable soup recipe, onions, ginger, and garlic are sautéed in butter. Chicken stock, dry white wine, and carrots are added and simmered until the carrots are tender and flavored with fresh lemon juice, curry powder, salt, and ground pepper. The soup is pureed until smooth and can be served either hot or cold. This is especially delicious with crusty bread or a side of salad. This delicious soup is also quite therapeutic and can help alleviate cold or flu.

Ginger carrot soup can be served as refreshing easy appetizers or a light meal with salad and bread. If you want a vegetarian version, you can use vegetable stock instead of chicken stock. The curry powder and ginger adds a subtle spice to the dish and a tingling sensation in the palate. The wonderful aroma of the soup also adds to the eating experience and the beautiful color of the dish enlivens any dinner table.

Use an immersion blender, regular blender, or food processor for pureeing the soup. If you are using a regular blender, puree the soup in batches and reheat them before serving (or chill in the fridge and serve cold). There are many ways you can garnish this dish. For a healthy option, garnish the dish with yogurt and herbs like parsley, celery, basil, thyme, or coriander.

Ingredients: 6 tablespoons unsalted butter, 1 large yellow onion, diced, ¼ cup freshly grated ginger root, 3 garlic cloves, minced, 7 cups chicken stock, 1 cup dry white wine, 1 ½ lbs. carrots, peeled and sliced into ½ in. pieces, 2 tablespoons freshly squeezed lemon juice, Curry powder, Sea salt, Freshly ground pepper

Preparation Instructions: Ginger Carrot Soup Recipe

In a stock pot, melt the butter over medium heat. Add the onion, ginger, and garlic, sautéing for 15 to 20 minutes, or until the onion is translucent. Add the stock, wine, and carrots. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender. Using an immersion blender, traditional blender, or food processor, puree the soup, working in batches. Add the juice, a pinch of curry powder, and salt and pepper.

For a more savory soup, you can garnish with bacon bits, caramelized onions, fried garlic, sautéed mushrooms, croutons, sour cream, diced hard-boiled egg. You can also garnish the soup with diced and blanched carrots, sautéed asparagus, diced zucchini, cucumber, broccoli, or grilled eggplant. Ginger carrot soup is also delicious with Indian flatbreads like roti or chapatti.


Greek recipes

The magic and complexity of Hellenic cuisine come from flavors steeped in the history and traditions of the Greeks recipe videos. As part of the Mediterranean, it shares many similar ingredients from the rich soil and bodies of water surrounding the Mediterranean Sea. Olive oil is distinctly one of these shared ingredients, pressed from olives indigenous to the area and providing that essential Greek taste and the richness of nature.

Greek chefs recipes originate from a variety of influences on Hellenic cuisine—from the Byzantine and Orthodox Church to Ottoman cuisine. “Greek cuisine faces both East and West. It is versatile and adaptable,” says Vilma Liacouras Chantiles in The Food of Greece. A look at the ingredients alone will show us the many ways one can create Greek recipes.
Aside from olives, there’s honey and nuts in the baklava pastry, sheep or goat’s milk in feta cheese (a protected Greek product), wine, grapes, figs and pomegranates. Likewise, Greek recipes bear citrusy flavors derived from lemons, lemon and orangerinds, tomato, vinegar and yogurt.
Pungent seasonings spring from cayenne pepper, capers, liquors, mustard, paprika and tursi (pickle); saltiness from anchovies, caviar, feta (brined white cheese) and sardines, among others. A sampling of Greek and Greek-inspired recipes awaits the adventurous cook. The Grecian Baked Lima, for example, highlights olive oil, tomatoes and lima beans (gigantes). Baked lima beans are traditionally served as appetizers(orektikó). Another familiar appetizer is the hummus from pureed chickpeas with tahini (sesame seed paste). It can be made in a blender, a modern equipment for an ancient dish. The hummus can be served as a dip for crudités and toastedpita bread. Each dish affords the diner a glimpse, if not the pulse, of the Hellenic spirit,the kefi. So enjoy the food, or as they say in Greek, Kalin Orexi!