Carrot Ginger Soup - 2018 Picnic

Recipe by Sally Anne Jindra, paired with the 2016 Dry Geurztraminer

3 Tbls butter
1 1/2 lb carrots, peeled & chopped
1 small onion
2 Tbls fresh ginger, minced
1 tsp orange zest
2 cups vegetable stock
salt & pepper to taste

In a large pot, sauté butter, carrots, and onions until soft, but not brown. Add ginger, orange zest, and vegetable stock. Bring to a boil, then cover, turn heat to low, and cook for 20 minutes. Using an immersion blender, mix contents until pureed. Place a fine mesh strainer over large bowl and pour the pureed soup to strain out any fibrous pieces. Serve cold or warm.

Enjoy with 2017 Dry Gewurztraminer or 2016 Pinot Noir



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