Ginger Carrot Soup

2 Tbsp. olive oil
3 cloves garlic, minced
3 shallots--white bulb only, minced
1 tsp. minced fresh ginger or 2 tsp. dry ginger
1 tsp. curry powder
2 cups chicken or vegetable broth
2 cups carrots, peeled and chopped
1/2 tsp. white pepper
1 tsp. turmeric
salt to taste
4 oz. half and half
paprika as garnish

Put oil in a soup pot over low heat and simmer the shallots, garlic, ginger, and curry for 3 minutes, stirring occasionally. Add the broth and carrots and turn the heat up to medium. When the broth begins to simmer, adjust the temperature to keep it simmering without boiling and cook until the carrots are tender, stirring occasionally. Turn off the heat and let sit for a couple of minutes before pouring into a blender (so you don't scald yourself with splashes of hot soup!). Mix on highest setting until the soup is pureed. Add the pepper, turmeric and salt to taste, then add the half and half to the blender and whirl until well mixed. Chill for cold soup, or return to the pot and heat over low for a few minutes to serve warm. Garnish with a sprinkle of paprika. Serve with a glass of the 2006 Bargetto Central Coast Chardonnay and fresh French bread spread with goat cheese.
The weekly Online Grapevine wine discount special to accompany this recipe was the CLOSE-OUT CHARDONNAY SALE below. Click to view this week's special.
  • 2007 Chehalem "Inox" Chardonnay:
    Gold Medal Winner! 88 Points/Top Value
    : "Light and appealing for its gentle pear and peach fruit, lingering softly." Wine Spectator. The hallmark of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors.
  • 2007 Healdsburg Ranches Chardonnay:
    Citrus fruits including grapefruit, lemon, and pear shine through with subtle aromas such as honey, kumquat, and fig. Healdsburg Ranches: "Ever humbly, our artistic intent: The 2007 Healdsburg Ranches Chardonnay represents a new direction in winemaking. Fresh and fruity, the stainless steel fermentation allows the varietal character to show through, while the malolactic conversion creates a larger 'mouthfeel'."
  • 2006 Bargetto Central Coast Chardonnay:
    This Chardonnay has aromas of citrus, green apple and light hints of oak. The wine has a crisp acidity with a lingering finish that will go well fish dishes.
  • Saddlerock 2006 Chardonnay, Central Coast (CA):
    Pale gold in color, our 2006 Chardonnay hints of Braeburn apples and tropical fruit flavors.

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