Creamy Carrot Soup

“I cook with wine, sometimes I even add it to the food.” – W.C. Fields

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This quote definitely applies to my cooking style. I often add “just a splash” of whatever I’m drinking as I prepare a meal, whether it be to the sauce, the sautéing vegetables, or as described in this post, the soup base.

Trust me when I say that a little wine livens the flavor of carrot soup and puts a pinch of pizzazz in what might otherwise be considered an unexciting dish.

Are you ready to meet your new favorite? I’m about to rock your soup-loving soul!

Here’s What You’ll Need:
1 ½ lbs carrots
2 small red potatoes
2 cups cauliflower florets
3 tbsp butter
½ onion, diced
1 tbsp freshly grated ginger
1 cup white wine
8 basil leaves
1 tbsp brown sugar
1 quart vegetable or chicken broth

Here’s How you Do It:

Peel carrots and potatoes and slice both into large pieces, then combine with cauliflower and steam until soft (20-30 minutes or until a fork slides into carrots easily).

Begin sautéing diced onion with 2 tbsp butter over medium heat.

Add grated ginger. I used only 1 tbsp because, confession, I do not love ginger.  If you do, add as much as you please.

Add white wine. I used Sawtooth Pinot Gris, which paired nicely. Keep heat at medium and simmer for five minutes.

Transfer to a food processor and add basil leaves.

Add steamed veggies.

Purée, purée, and purée some more until the lumps have been smoothed out.

Now for the sweet twist.

In a large saucepan melt 1 tbsp butter, then stir in brown sugar.

Pour in purée from food processor. Pour in chicken broth.

Stir well and watch for heat bubbles.  Let the mixture boil for just a few seconds, then reduce the temperature until it reaches a lovely simmer.  Stir occasionally over the next ten minutes. Serve and enjoy!

This simple soup recipe is a comfort food staple, delicious in the cool months of fall and winter and light enough to enjoy in summer. It goes well with crusty sourdough bread and, of course, the aforementioned Pinot Gris!

Get the printable -> Creamy Carrot Soup.