Carrot Ginger Soup
This spicy-sweet-gingery soup has a lot of character and it goes well with an Asian salad or with a sandwich. It freezes well so you can make a batch on the weekend and put it in individual containers to reheat during the week.
– 1 teaspoon butter (regular or nondairy)
– 1 teaspoon olive oil
– 2 cloves garlic, peeled and minced
– 1 tablespoon grated fresh ginger
– 1 yellow onion, chopped
– ½ teaspoon ground cumin
– ½ teaspoon ground coriander
– 4 cups chicken broth
– ½ cup dry white wine
– Juice and zest from 1 lemon
– 2 cups chopped or shredded carrots
– Salt and pepper to taste
– 4 tablespoons chopped fresh parsley
1. In a nonstick pot over medium-high heat, combine the butter and olive oil. When the butter has melted, add the garlic. Sauté until just beginning to turn golden, about 5 minutes. Add the ginger, onion, cumin, and coriander. Sauté until the onion gets soft, about 5 more minutes. Add the chicken broth, white wine, and lemon juice and zest. Stir to combine. Add the carrots.
2. Bring the mixture to a boil and then immediately lower the heat to a simmer. Cook until the carrots are very soft, 30 to 45 minutes (test them by piercing them with a fork – it should go through the carrots easily). Taste and add salt and pepper as needed.
3. Using an immersion blender, puree the soup until it is smooth. Taste again and adjust the salt and pepper as needed. If you want an even smoother texture, strain it through a fine mesh strainer. Serve hot topped with chopped parsley.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.