Looking for an amazing soup? Try this delicious and full flavored Carrot Soup Recipe with Turmeric and Ginger.
Servings: 4
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
For the Soup:
1small diced small yellow onion
1sliced leek
3clovesof finely minced garlic
1teaspoonof finely grated fresh ginger
1stick of lemon grass cracked and broken
1inch" by 1/2" inch peeled and finely grated piece of fresh turmeric
1tablespoonof olive oil
1cupof chardonnay
12 to 14carrots peeled and roughly chopped
32ouncesof vegetable stock
Kosher salt and fresh cracked pepper to taste
1cupof heavy whipping cream
For the Garnishes:
1/2cupof sour cream
2tablespoonsof milk
2finely minced cloves of garlic
zest of 1 lemon
1tablespoonof finely minced fresh parsley
2teaspoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Feta cheese crumbles
Instructions
In a medium sized pot on high heat with olive oil, caramelize the onions, leeks, garlic and ginger. Once brown, deglaze with 1/4 cup of chardonnay and cook until it is almost gone.
Next, add in the carrots, lemon grass and turmeric and cook for 4 to 6 minutes on high heat.
Deglaze again with the remaining wine and cook until it is almost gone.
Next add in the stock and cook until the carrots are tender, about 20 minutes.
Remove the lemon grass and using a hand emersion blender or a table blender, puree the soup until it is smooth.
Finish the soup with heavy cream, salt and pepper.
For the Crema: simply whisk together the sour cream and milk
For the Gremolata: combine garlic, lemon zest, parsley, olive oil and salt and pepper and mix together to make a gremolata.
To Plate: Pour a small amount of the soup in a bowl and garnish with the cream, gremolata and feta cheese.