Gingered Carrot Soup - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Gingered Carrot Soup (/showthread.php?tid=59999) |
Gingered Carrot Soup - bjcotton - 07-11-2008 I made this today and it was WONDERFUL! It wasn't like the Creamed Carrot Soup I had in the hospital, but it was really good. Paul wasn't impressed since he only likes carrots when they're cooked in a Pot Roast. The only thing wrong with it was there was so little of it. I'd make at least a double batch next time. * Exported from MasterCook * Gingered Carrot Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : A List Soups-Stocks-Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE SOUP 2 tablespoons unsalted butter 1 cup leeks -- sliced and rinsed 1 tablespoon ginger -- minced 1 teaspoon garlic -- minced 1 pound carrots, peeled -- thinly sliced 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon cayenne 1/2 cup dry white wine 3 cups chicken broth 1 tablespoon fresh lemon juice FOR THE TANGY CREAM 1/2 cup heavy cream 1/2 cup sour cream salt -- to taste Saute leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic, and cook 1 minute. Stir in carrots, sugar, salt, and cayenne; saute 1 minute. Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat and simmer 5 minutes, or until carrots are soft. Puree with a hand blender. Finish soup with lemon juice. Whip cream to soft peeks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup. Source: "CAH Splendid Soups & Spectacular Sides" - - - - - - - - - - - - - - - - - - - Re: Gingered Carrot Soup - cjs - 07-11-2008 hmmm, doesn't sound good to me at all, but I'm not a carrot fan really. Maybe I should made for Roy Rogers tho. Re: Gingered Carrot Soup - HomeCulinarian - 07-11-2008 I've looked at this recipe a couple of times, but haven't made it yet. I think it sounds good. Last night we made the easy broccoli cheese soup from this book. It was good and a good way to use up the leftover broccoli. I was wondering if we could freeze the cheese soup without having the cheese separate or get gloppy. I used the American cheese the recipe called for. Advice? Re: Gingered Carrot Soup - bjcotton - 07-11-2008 I don't really know. I do know that if you freeze cheeses it gets crumbly and cream cheese gets grainy unless it's used in another dish like Cheesecake. Re: Gingered Carrot Soup - Mare749 - 07-11-2008 I thought this sounded familiar! Now I remember making this and yes, it was quite good. Thanks for bringing this up again. Re: Gingered Carrot Soup - bjcotton - 07-12-2008 The only change I made to the recipe was I used Chipotle Red Pepper grounds because I didn't have cayenne. It was either that or Hot Paprika. |