Healthy and tasty, this soup gets a lot of its flavor from the fresh ginger. It looks wonderful in a bowl and is good and good for you. This soup tastes good either as Dairy or Parve. See instructions below.
Ingredients:
2 Tbsp Unsalted Butter (for Parve substitute Olive Oil)
2 Med Onion , Peeled And Cut Rough
2 Ribs Celery , Leaves Removed And Cut Rough
1 Tbsp Ginger , Fresh, Peeled And Minced
9 Med Carrot , Peeled And Chopped Rough
1 tsp Thyme Fresh , Pulled From Stem And Chopped
1 Tbsp Sugar
1 tsp Kosher Salt
1/2 tsp White Pepper , Ground
1/8 tsp Nutmeg , Ground
1 cup White Wine
5 cup Chicken Stock , Or Chicken Broth, (You Can Also Use Vegetable Stock Instead for Parve)
1 cup Heavy Cream (for Parve do not add the cream, soup will still be creamy without)
1 cup Sour Cream , For Garnish (for Parve don’t top with sour cream, just garnish with the chopped chives)
2 Tbsp Chive Fresh , Chopped For Garnish
Preparation:
- In a heavy soup pot, melt butter (or Olive Oil)
- Add onions and cook till translucent
- Add celery and ginger, cooking for about 10 minutes
- Add carrots, thyme, salt, sugar, pepper and nutmeg, stir to coat everything
- Add white wine and cook for 5 minutes
- Add stock and bring to simmer, cook till carrots are soft, about 30 minutes
- Place in food processor or blender and process till smooth
- Add cream (for Parve do not add the cream, soup will still be creamy without)
- Adjust seasoning
- Garnish with a dollop of sour cream and sprinkle of chive (for Parve don’t top with sour cream, just garnish with the chopped chives)












Follow us


Comments are closed.