Carrot Ginger Soup- Now and Forever 

Ahh… Carrot Ginger Soup. I’ve been making this since 1999 and it is much beloved. Warning, this one is addictive and will cause cravings; other versions simply don’t satisfy.

I don’t know where I got the recipe from, but I altered it slightly to lower the fat content.

Here it is:

3TBS. butter, 1 large yellow onion, 1/4 cup ginger finely chopped, 3 cloves garlic, 7 c. chix stock, 1 cup white wine-dry (I don’t think it really matters here), 1 1/2 lb. carrots cut into 1/2 inch pieces, 2 Tbs. fresh lemon juice, pinch curry powder, S & P to taste.
Melt butter. Add onion, ginger, & garlic. Saute for about 10-15 min. Stir frequently. Add stock, wine, and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium until carrots are very tender (approx. 45 min.) Puree soup in batches. Add lemon juice, curry, S & P.

***my recipe actually calls for 6 Tbs. of butter and sauteing for about 20 min. I cut this down and don’t really pay too much attention to the time. When the onion looks opaque I add the stock. Just don’t let the ingredient burn if you go this route. Enjoy!

One thought on “

  1. No need to admit to any mistakes here, your dream of running and finishing a marathon was very impressive. As I watched you at varies points in the race, you definitely answered any question I might have had as to whether I might want to do the same. Meeting you at the finish line, other than an immense pride in your accomplishment, I was hopeful you would not embrace multiple marathons as your future forte. Looking at the physical stature and resultant punishment career marathoners inflict on themselves, it was very evident that they were creating excessive muscle and skeletal damage beyond the body’s capacity to undo.

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