Reader Recipe: Liz’s Carrot Ginger Soup

Morning!

Need your opinions.

Is it bad to wear a shirt about wine to the gym?

My Big Fat Greek Wine Tank Top

Just wanted to sport my new Big Fat Greek Wine gear, that’s all.

I forgot to mention in my update last night one of the greatest comments ever about my class.  Ali overheard a girl say, “She’s trying to kill us… it’s like the Hunger Games!”

If that was you, fess up.  Because that’s awesome.

On another note, I have a new recipe post for your mid-week enjoyment.  This is Liz’s recipe that she brought along to the good-bye party we had for Jen last month.  It’s starting to get WARM here in Beantown, so I wanted to get this soup recipe out before it’s too hot to really enjoy soup.  I don’t know about you guys, but I don’t like having soup when it’s warm outside!

This recipe would be delicious on a cool end of March, beginning of April night.  🙂

Carrot Ginger Soup

Ingredients

  • 6 tablespoons butter —> to make it healthier, just use olive oil and skip the butter altogether
  • 1 large chopped onion
  • 1/4 cup finely chopped ginger root
  • 3 cloves minced garlic
  • 7 cups chicken broth —> or vegetable stock
  • 1 cup dry white wine
  • 2 pounds peeled carrots
  • 2 tablespoons lemon juice
  • 1 pinch curry powder
  • Salt and pepper to taste

Directions

  1. Sautee ginger, garlic, and onion in the butter or substitute
  2. Add wine, carrots, and broth and then simmer until carrots are soft
  3. Puree soup in blender
  4. Season with lemon juice, curry powder, salt and pepper
  5. Serve hot or chilled

Carrot Ginger Soup[Picture Source]

Thanks Liz for the recipe!
(And sorry I didn’t snap any pics of your delish soup during the party)

What’s your favorite kind of soup?!

I’m excited because I actually get to have a social life tonight.  On a SCHOOL night too.  Thursday 6am-ers, I may be dragging in the morning, but I promise you’ll get a good workout.  Swiss ball theme class is planned and ready to go!

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