This is a print preview of "Carrot Soup With Ginger Cream" recipe.

Carrot Soup With Ginger Cream Recipe
by Global Cookbook

Carrot Soup With Ginger Cream
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 10

Ingredients

  • 1 Tbsp. unsalted butter
  • 2 tsp garlic chopped
  • 3/4 ounce ginger fresh, chopped
  • 1 tsp curry pwdr
  • 2 ounce celery small dice
  • 3 ounce Spanish onion small dice
  • 1 1/2 ounce leeks small dice
  • 1 quart Chicken Stock see recipe
  • 2 lb carrots sliced thin
  • 9 ounce sweet potatoes peeled, diced
  • 1 Tbsp. dry white wine
  • 1 tsp kosher salt to taste
  • 1/4 tsp black pepper to taste
  • 1 tsp fresh lime juice to taste
  • 1 3/4 ounce Ginger Cream see recipe

Directions

  1. Tested at dinner club, 5/20/00. Very well received. Excellent.
  2. Vibrant carrots, sweet potatoes and curry, mingle in this colorful, lowfat soup. A garnish of ginger-spiked cream completes the presentation.
  3. Yield: 2 quart
  4. 1 In a large stock pot, heat the butter. Add in garlic, ginger, curry, celery, onions, and leeks; sweat till tender.
  5. 2 Add in the stock, 9/10 of carrots, and potatoes. Simmer till the vegetables are soft sufficient to easily puree.
  6. 3 Using a food processor, puree carrot mix till smooth. Strain through a sieve, if you like. Adjusting seasoning with salt, pepper, and lime juice. Use, or possibly properly refrigerateand store.
  7. 4 At service, heat soup and ladle into hot bowls Garnish portions with remaining 1/10 of carrots and ginger cream.