Carrot Ginger Soup

Ricardo
Ricardo @tallcook
Manhattan, New York, United States

I obtained this recipe at God’s Love We Deliver in Brooklyn. It’s restorative and nutritious.

#soup #carrot #ginger #stock #winter #warm #healthy #nutritious #orange #curry #garbanzo #chick #peas #yogurt

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Ingredients

4 servings
  1. 1 tablespoonunsalted butter
  2. 1 tablespoonolive oil
  3. 2 clovesgarlic, minced
  4. 1small onion, chopped
  5. 2 teaspoonsfresh ginger, grated
  6. 2 teaspoonscurry powder
  7. 1/4 cupwhite wine, stock or water
  8. 1 poundcarrots, peeled and chopped
  9. 5 cupschicken or vegetable stock
  10. 15 ouncecan garbanzo beans, rinsed and drained
  11. Salt and pepper to taste
  12. Greek yogurt or sour cream (optional)

Cooking Instructions

  1. 1

    Heat up butter and olive oil in a large stock over medium-low heat. Add onion and sauté for 5 minutes.

  2. 2

    Add garlic and cook for a minute. Add ginger and curry and cook for 2 minutes.

  3. 3

    Add wine, stock or water and cook for 1 minute, stirring occasionally. Add carrots and stock. Bring to a boil and simmer for 30 minutes.

  4. 4

    When carrots begin to soften, add garbanzo beans and continue simmering for 15 minutes. Remove from heat.

  5. 5

    Purée the soup with an immersion blender adding water if necessary. Season with salt and pepper to taste. Drop a dollop of yogurt or sour cream if desired.

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Written by

Ricardo
Ricardo @tallcook
on
Manhattan, New York, United States
My mother was a very good home cook, which made me appreciate homemade food to this day.
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