Ginger Carrot Soup

This dish combines amazing savory flavors with bold citrus to create the perfect go-to cold weather soup. Carrots and ginger mix with coconut cream to create a creamy soup that is still refreshing. Enhance this bold and bright dish with our Napa Valley Chardonnay.

Ginger Carrot Soup

Brighten up a crisp cool day with this bold and bright ginger carrot soup.

Prep Time — 20 min
Total Time — 1 hr 15 min
Makes 4 – 6

Ingredients

  • 1 tbsp. — Butter or olive oil
  • 1 tbsp. — Olive oil
  • 2 tsp. — Curry powder
  • 1 tsp. — Garam masala
  • 1 tsp. — Ground coriander
  • 1/2 tsp. — Black pepper
  • 1 — Onion, peeled and chopped
  • 2 — Garlic cloves, minced
  • 1 tsp. — Sea salt
  • 10 – 12 — Medium / large carrots, cleaned and chopped
  • 2 inches — Fresh ginger, peeled and chopped
  • 1 cup — White wine
  • Juice of half a lemon
  • Juice of half an orange
  • 1 can — Coconut cream
  • 5 cups — Chicken stock

Instructions

  1. Heat a soup pot on medium heat and add butter and olive oil.
  2. Add spices and sauté until aromatic, then add onion and garlic and sauté 2-3 minutes.
  3. Add salt, carrots, ginger and continue sautéing another 2-3 minutes.  Add wine and reduce by half.  Add citrus juices, chicken stock, bring to a boil, then cover, reduce heat, and simmer for 45 minutes to an hour to allow flavors to marry. 
  4. Puree ingredients in a food processor or blender until very smooth and pour back into soup pot.  Stir in coconut cream and simmer another 2-3 minutes.

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Featured Wine

2018 Napa Valley Chardonnay

Aromas abound in this wine, with hints of tropical fruit like pineapple and guava followed by a floral note. On the palate, this Chardonnay has flavors of lemon zest, honeysuckle, and pound cake. This balanced Chardonnay combines generous fruit with lively acidity. The finish is energetic and full with hints of toasted nuts and custard. 91 Points - James Suckling; 94 Points - Tasting Panel.

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