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Carrot Ginger Soup – Perfect to Start New Year’s Eve Dinner

December 31, 2013 by Mary 26 Comments

Carrot ginger soup chunks cooking in a blue Le Creuset pot.Carrot ginger soup finished in a Le Creuset pot.Having to cook “clean” – low fat – for my son has forced me to get creative and explore new territory I might not otherwise have tried, and this Carrot Ginger Soup is one of those dishes.

I made this to start our Christmas dinner and it was so good that I’m making it again today to start our New Year’s Eve dinner tonight. I think it will be perfect. Our kids have all gone back to Manhattan and we are having dear friends and my brother and his wife for an intimate dinner party here in the country.

My brother is bringing caviar and champagne (I’m so excited!) as well as the red wine for dinner. (He is our expert wine pairer for this blog and has even started his own blog, www.wineandfoodpairings.net, so check it out when you have a chance.) Margaret is bringing an appetizer and I want to do a lovely but simple dinner that will allow me to be out of the kitchen and in front of the fire, partying!

So we will start with this clean tasting and delicious soup. I plan to garnishing it with a little chopped cilantro and a few toasted pepita seeds. The original recipe is from the Hay Day Country Market Cookbook and I have made it many times in the past. Prior to this trauma with our son, I would have made this with chicken broth, using 4 tbs. of butter and garnished it with crème fraiche. See how low fat it became with 2 tbs. of butter, 1 tbs. of olive oil, vegetable broth and no crème fraiche? And, no loss of flavor to boot, I think we all should be eating this way! So much better for you.

I also only used 1 ounce of fresh ginger as we wanted it mellow on the spice for Zach. If you want it spicier, use 2 ounces. We are going to splurge on the main course with spice grilled rib steaks, BUT I’m pairing them with steamed snow pea pods with shiitake mushrooms and only the mushrooms will have a bit of butter, and potatoes Anna with only a tablespoon of butter, because I make it in a skillet on the stove top. Christmas cookies for dessert, along with some fresh blackberries and mango sorbet for my gluten-free sister-in-law, will finish off this year.

What do you plan to make?

Happy New Year to you all – wishing you great health, peace, wealth and LOVE!!

GINGER CARROT SOUP – serves 6

1 Tbs. olive oil
2 Tbs. unsalted butter
1 – 2 oz. piece of fresh ginger, peeled and minced
2 lbs. of fresh carrots, scrubbed and chopped into 1” pieces
1 cup of dry white wine
5 cups of vegetable stock – homemade or low sodium boxed
½ tsp. salt or to taste
Fresh ground black pepper to taste
Chopped fresh cilantro leaves for garnish
Toasted and salted pepita seeds for garnish

Warm the olive oil and melt the butter in it. Add the minced ginger and sauté on low heat for about 3 minutes until fragrant. Do not brown. Add the carrots and stir for 1 – 2 minutes. Add the wine and turn heat to medium high. Let the wine come to a simmer, after 1 or 2 minutes add the vegetable stock. Bring to a boil then reduce to a simmer, partially covered and cook until the carrots are very soft, about 30 – 45  minutes. Remove from the heat and let cool for at least 10 minutes, longer is even better.

Puree the soup with an immersion blender. Season with salt and pepper. Serve hot, garnished with chopped cilantro and a few toasted and salted pepita seeds, if desired.

 

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Filed Under: Desserts, Dinner Tagged With: Carrot Ginger Soup, carrots, first course suggestions for New Year's Eve, ginger, low calorie soups, New Year's Eve Dinner, vegetarian soups

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Comments

  1. Daleen Wilson says

    December 31, 2013 at 1:25 PM

    Oh my stars, you had me at “ginger, carrot” soup………..oh la la
    I will be making this. It is now imprinted on my noggin, so you know we will be enjoying it this week. Thanks so much for sharing.

    Here’s to a Healthy and Happy New Year to you and yours. May your year be laced with oodles and oodles of pure goodness.

    Reply
    • Mary Frances says

      January 1, 2014 at 6:06 PM

      Thanks Daleen! You always make me smile. Happy New Year to you and yours!!

      Reply
  2. Jovina Coughlin says

    December 31, 2013 at 5:09 PM

    I like your plan for the New Year’s Eve dinner. Having your family around to bring in the new year is very comforting.
    Jovina Coughlin recently posted…What Can I Do With Roasted Winter VegetablesMy Profile

    Reply
    • Mary Frances says

      January 1, 2014 at 6:06 PM

      You’re so right Jovina. Happy New Year to you!!!

      Reply
  3. apuginthekitchen says

    December 31, 2013 at 6:04 PM

    Carrot and ginger are wonderful together, this is a lovely soup.
    apuginthekitchen recently posted…Hoppin John For Good Luck, A Broken Finger And Happy 2014My Profile

    Reply
    • Mary Frances says

      January 1, 2014 at 6:15 PM

      Thanks Suzanne. Rest up and take care of your finger!!

      Reply
  4. Maureen | Orgasmic Chef says

    December 31, 2013 at 7:09 PM

    Glad to hear everyone’s mostly healthy and ready for a great celebration. Your soup sounds SO good!

    Happy New Year!
    Maureen | Orgasmic Chef recently posted…What’s the Difference Between Cinnamon and Cassia?My Profile

    Reply
    • Mary Frances says

      January 1, 2014 at 6:17 PM

      Thanks Maureen. We are so grateful. Happy New Year to all of you!!

      Reply
  5. tableofcolors says

    January 3, 2014 at 2:24 AM

    The soup looks perfect for the New Year after all of the holiday sweets and heavy fare! Hope your son is feeling better. All the best to you and yours.
    tableofcolors recently posted…It was a partyMy Profile

    Reply
    • Mary Frances says

      January 3, 2014 at 4:56 PM

      Thank you!! All the best to you and your brood too! Sounds like you had a great time with all the little ones. My oldest son works in the coffee field here in Manhattan.

      Reply
  6. ray says

    January 3, 2014 at 5:54 PM

    Carrots and ginger – very nice combination. The flavor must be wonderful. Thank you and Happy New Year! 🙂
    ray recently posted…Garlicky Fried Peanuts (Adobong Mani)My Profile

    Reply
    • Mary Frances says

      January 6, 2014 at 11:56 AM

      It is!! Happy New Year to you too!

      Reply
  7. Pamela @ Brooklyn Farm Girl says

    January 5, 2014 at 1:35 PM

    Love how fresh and garden happy this soup is! Happy New Year!

    Reply
  8. Mary Frances says

    January 6, 2014 at 11:57 AM

    That is a very accurate way to describe this – great for vegetarians!

    Reply
  9. Ada ~ More Food, Please says

    January 6, 2014 at 4:49 PM

    What a delicious soup, and fairly easy to make too! I happen to have all the ingredients for this recipe–will make it for dinner sometime this week 🙂 Thanks for sharing!

    Reply
    • Mary Frances says

      January 6, 2014 at 6:35 PM

      Great!! Please let me know how it comes out for you.

      Reply
  10. Tandy | Lavender and Lime says

    January 7, 2014 at 12:48 AM

    This soup must have tasted divine! Love the ingredient combination you have used 🙂
    Tandy | Lavender and Lime recently posted…Save Yourself, Kelly BraffetMy Profile

    Reply
    • Mary Frances says

      January 10, 2014 at 8:27 PM

      Thanks Tandy – it did!!

      Reply
  11. The Wimpy Vegetarian says

    January 7, 2014 at 1:35 AM

    Carrots and ginger are such a wonderful combination. I love how rich this soup looks without any cream! I’m pinning to make it soon. Happy New Year to you and your family!
    The Wimpy Vegetarian recently posted…Sweet Endings: Chocolatey Chocolate BrowniesMy Profile

    Reply
    • Mary Frances says

      January 10, 2014 at 8:30 PM

      Yes you’re exactly right – rich without the cream! Please let me know how you like it.
      Happy New Year to you and yours!

      Reply
  12. Amy (Savory Moments) says

    January 7, 2014 at 7:06 AM

    Mmmmm…. I love a good carrot soup, especially when it includes ginger. It looks really warming and delicious!
    Amy (Savory Moments) recently posted…Salted preserved lemonsMy Profile

    Reply
    • Mary Frances says

      January 10, 2014 at 8:30 PM

      Thanks Amy!! It is!

      Reply
  13. ela@GrayApron says

    January 9, 2014 at 10:07 AM

    Wonderful soup…for sure I’ll be making it this winter. Ginger is a fantastic idea 🙂 ela

    Reply
    • Mary Frances says

      January 10, 2014 at 8:32 PM

      It is a wonderful soup. And ginger is so good for you – especially in winter to ward off all kinds of ailments. Please let me know how it turns out for you. 🙂

      Reply
  14. Evelyne@cheapethniceatz says

    January 9, 2014 at 10:49 AM

    Carrot and ginger go so well together, looks like a great soup. Lucky you hope you enjoyed the caviar and champagne.

    Reply
  15. Mary Frances says

    January 10, 2014 at 8:34 PM

    We really enjoyed the caviar, Evelyne. Both were terrific and interesting to have both at the same time! Happy New Year to you and yours!

    Reply

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