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/p>
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 2022 Dry Gewurztraminer or 2022 Pinot Noir
Husch Vineyards
Tasting Room: 4400 Hwy 128, Philo, CA 95466
Mail Address: PO Box 189, Talmage, CA 95481
Open Daily 10am to 5pm
1-800-554-8724
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