After experiencing at least one cold front since June this year, winter is certainly starting to remind us why toasty, wholesome dishes make for great nights in.
And while red wines are often a winter favourite for wine lovers, this soothing carrot and ginger soup recipe will have you reach for a white varietal without thinking twice. There’s even wine in the ingredients list to add to your glass of wine on the side!
Prep time: 2 hours
Serves: 8 people
- Just under 1kg carrots, chopped in chunks
- 1⁄2 cup unsalted butter
- 1 onion, finely chopped
- 1⁄2 cup fresh ginger, grated
- 4 garlic cloves, crushed
- 7 cups chicken stock (use two cubes)
- juice of 1 lemon
- 1 pinch cayenne pepper
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon nutmeg
- 1 cup Boland Cellar Five Climates Chenin Blanc
- Water, as needed for cooking
- Garnish (optional): fresh parsley and sour cream
- Large pot for boiling
- Ladle or other large spoon
- Regular utensils including knives, spoons, cups
- Bring a large pot of water (just enough to cover the carrots) to the boil on the stove.
- Add the carrots and cook until soft. Puree and set aside.
- Melt the butter in a large pot. Add the onion, ginger and garlic. Sauté on low to medium heat for 20 minutes.
- Stir in pureed carrots, stock and wine.
- Bring to the boil and then reduce to medium heat.
- Simmer for approximately 45 minutes, stirring occasionally.
- Remove from heat. Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
- Ladle into soup bowls while hot.
- Garnish: Top with fresh chopped parsley and a dollop of sour cream.
Recipe sourced from Kitchengenius.com