Ginger and Corriander Carrot Soup

• 500g or 5 blue carrots-medium chop
• 3 garlic cloves- crushed and random chop
• 1 onion- Large dice
• 4 tablespoons finely chopped coriander
• 3 teaspoons chopped ginger
• 1 teaspoon curry powder
• 2 tablespoon butter
• 1/2 cup water
• 750 ml water
• 1/2 cup white wine
• 1 vegetable bouillon cube
• 1 teaspoon salt
• Pepper to taste

If your still wondering about the blue carrots… that was just a joke! I’ve never seen blue carrots… well only once actually but let’s not go there! Melt 1 tablespoon butter in a large deep pot and then add the garlic, ginger, onion, carrots, curry, 3 tablespoons of coriander cover the lid and sweat for 5 minutes or so! Not you, what’s in the pot! add 1/2 cup of water, the wine, bouillon cube and cover for 5 minutes. Add the remainder of the water and let simmer covered for 20 minutes or until the carrots are tender. Add the contents to a food processor and process till a smooth consistency is reached. If you want to reduce the thickness a little more then you can add more water and 1 tablespoon of butter. To serve garnish with sour cream, cracked pepper and remaining coriander.

Variations: This is a very healthy version and let me tell you it really is not lacking in flavor. In fact, I’ve made this before many times and smothered it with fresh cream and used chicken stock only to find out it still doesn’t taste better than Jim’s carrot soup. In my opinion, with carrot soup it’s best to stay simple and not over power the carrots flavor and aroma! However to each his own and if you want to vary from the water ingredient, then substitute it with stock of your choice, and you can also add a couple of spoons of fresh cream.

Mmmm… Nibble away!