Recipe: Carrot Soup

4 cups thinly sliced carrots

1 large onion - chopped

1 tbsp. fresh ginger, chopped

2 tbsp. butter or oil

3 cups vegetable broth (or 1 tbsp. powder)

1 cup orange juice

Salt and pepper

½ tsp. curry powder (add up to 2 tbsp. for additional heat)

¼ cup of cream or cashew cream

Zest from 1 orange

Sauté carrots, onion and ginger in butter or oil. After 5 minutes, add vegetable broth and simmer until carrots are soft.
 
Purée in batches and return to pan. Add orange juice, curry powder, cream, zest and salt and pepper.

Serve with yogurt and or parsley and chives as decoration. You may also serve with cilantro, omitting parsley and chives.

Tom Firth's Suggested Pairings

Brokenwood 2009 Sémillon

Villa Maria 2009 Private Bin Sauvignon Blanc

Marchesi de Barolo 2008 Dolcetto d’Alba Boschetti

Michele Chiarlo 2008 Le Orme Barbera

Adapted (Diane McNeely) from a recipe by Patti Smith