Carrot Soup Recipe with Turmeric and Ginger

I’ve been doing these SOIGNE videos now for a little over 2 months and I am always trying to improve the quality of the video every time.  Well I think I cracked the code on how to make the lighting a bit better, and I got some cool new equipment for my tripod so the shots look way cooler.  I’m also always looking to make cool food each and every time so that it brings you all back.  This Carrot Soup Recipe with Turmeric and Ginger was fanflippintastic.  Something magical happens when you add in the feta cheese and gremolata to this soup; It completely changes the flavor.  You could also make this soup completely vegan if you finish it with coconut milk instead of heavy cream, and then just simply leave out the sour cream and Feta (although I think I’ve seen vegan Feta before).  I also might add that this soup has turmeric, ginger and lemon grass in it for a really robust flavor.  If you don’t know the benefits of turmeric I would recommend you google it, because it is really really good for you.  To kick in a bit more flavor in this soup you’ll notice I did 2 wine reductions, well because why not?  Lastly the song in this Carrot Soup Recipe with Turmeric and Ginger is Too Many Zooz’s version of “Get Busy” by Sean Paul, see if you can pick it up 🙂  Enjoy the video and make the soup!

A couple little pics for ya…

carrot soup 1

It would be cool to swap out the parsley for chervil in the gremolate… TRY IT!

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A big fat fancy tall picture for you to pin below!

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5 from 1 reviews
Carrot Soup Recipe with Turmeric and Ginger
 
Looking for an amazing soup? Try this delicious and full flavored Carrot Soup Recipe with Turmeric and Ginger.
Ingredients
For the Soup:
  • 1 small diced small yellow onion
  • 1 sliced leek
  • 3 cloves of finely minced garlic
  • 1 teaspoon of finely grated fresh ginger
  • 1 stick of lemon grass cracked and broken
  • 1 inch" by ½" inch peeled and finely grated piece of fresh turmeric
  • 1 tablespoon of olive oil
  • 1 cup of chardonnay
  • 12 to 14 carrots peeled and roughly chopped
  • 32 ounces of vegetable stock
  • Kosher salt and fresh cracked pepper to taste
  • 1 cup of heavy whipping cream
For the Garnishes:
  • ½ cup of sour cream
  • 2 tablespoons of milk
  • 2 finely minced cloves of garlic
  • zest of 1 lemon
  • 1 tablespoon of finely minced fresh parsley
  • 2 teaspoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Feta cheese crumbles
Instructions
  1. In a medium sized pot on high heat with olive oil, caramelize the onions, leeks, garlic and ginger. Once brown, deglaze with ¼ cup of chardonnay and cook until it is almost gone.
  2. Next, add in the carrots, lemon grass and turmeric and cook for 4 to 6 minutes on high heat.
  3. Deglaze again with the remaining wine and cook until it is almost gone.
  4. Next add in the stock and cook until the carrots are tender, about 20 minutes.
  5. Remove the lemon grass and using a hand emersion blender or a table blender, puree the soup until it is smooth.
  6. Finish the soup with heavy cream, salt and pepper.
  7. For the Crema: simply whisk together the sour cream and milk
  8. For the Gremolata: combine garlic, lemon zest, parsley, olive oil and salt and pepper and mix together to make a gremolata.
  9. To Plate: Pour a small amount of the soup in a bowl and garnish with the cream, gremolata and feta cheese.

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