A Perfect Match for Vegan Chardonnay - Curried Carrot, Ginger and Coriander Soup
Curried Carrot, Ginger and Coriander Soup
Tenuta Barbon Vegan Chardonnay . Villorba, Italy
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This is a highly nutritious and delicious soup. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Ginger contains powerful medicinal properties and coriander helps accelerate the digestion process and indigestion, so you can enjoy this warming soup at any time and feel really great about yourself. The ginger in this dish offers a warming spice that would fit with a fresh, light, aromatic wine.
Ingredients (serves 8)
600 gms carrots, peeled and diced
50 gms ginger, peeled and chopped finely
100 gms onion white, peeled, chopped finely
20 gms butter, unsalted / 20 mls olive oil
75 gms iceberg lettuce, shredded finely
1 tbsp Thai red curry paste
10 gms parsley, chopped
1.5 litres vegetable stock
1 tbsp. apple cider vinegar
100 gms fresh coriander
Small pot of natural yoghurt
*Vegetable stock - pre-prepare by simmering two carrots, one leek, three garlic cloves, two brown onions with skins, bunch parsley, five coriander seeds, ten black peppercorns, cleaned and discarded roots from the coriander and half a glass of white wine in 2 litres of boiling water for one hour. Simmer down to 1.5 litres, drain off vegetables, retain stock.
In a soup tureen, heat the olive oil and butter, add the onions and heat until soft, then add carrots and ginger and on low heat, sweat for ten minutes with lid on the pan. Add remaining ingredients and cook on medium heat with lid on for forty five minutes. Season with salt and fresh black pepper.
Once cooked, liquidise in a blender, reheat with the fresh and fragrant coriander and serve piping hot with warm french bread.
Drizzle in some yoghurt and olive oil and garnish with fresh coriander and slice of lime to squeeze if desired.
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