A Hearty & Healing Fall Weather Soup
I love soups! For one, they make for a nice full meal at lunchtime, or a side at dinner. For another, you can make so many varieties of soups. And what I truly love about soups is that they are so forgiving. You can make wonderful soups with leftover vegetables. Best of all, you can “hide” vegetables in blended soups, so picky eaters, old and young, are none the wiser.
This carrot-ginger soup is just perfect for the upcoming Fall weather. It is warm, healing and nourishing. This one-pot soup is easy to make and stores very well – both in the fridge and in the freezer. If you do freeze, freeze it right away, after it cools off. You can use your Instant Pot to thaw it out, so you don’t lose nutrients.
A big thanks for this recipe goes to my dear friend Amy Waddill. I used to look forward to her joyful and fun parties, where she would make large quantities of this delicious soup. I’ve tweaked her original recipe to suit our tastes.
Is this an Alcoholic Soup?!
First off, let me dispel this notion that you will feel tipsy and could be ticketed for not passing the sobriety test after polishing off this soup. But…there’s white wine in this recipe, right? Right. And wrong.
Here’s a little bit of science for you: when you heat wine to a high temperature, all the alcohol dissipates, leaving behind just the wonderful flavor, the acidity and the sweetness. When alcohol dissolves, the acids help soften food. The longer you cook wine and the higher the temperature (hence the pressure cooking), the less the alcohol content. If you are making this on a cook top, make sure to bring it to a boil, while stirring constantly.
If you are still worried about using alcohol, by all means, substitute with a good quality, low salt vegetable or meat broth. I can’t guarantee that it will taste the same. If you do try, let me know your experience in the Comments section below.
It’s Raining Soups!
You can make this soup either in the Instant Pot (as I have) or use a thick-bottomed vessel on the stove top. Make sure you bring the white wine to a boil to get the full aroma and taste, and to dissipate the alcohol content.
Love Soups? Spicy? Bland? Vegan? Nut Free? Raw? We have several for you to try out:
- Roasted Butternut Squash & Black-Eyed Peas Soup
- Vegan Creamy Mushroom Soup
- Tempered Yellow Lentil Soup
- Creamy (Sans Cream!) Broccoli Asparagus Soup
- Raw Red Bell Pepper Soup
- Chilled Cucumber Dill Soup
- Tomato Soup With Seasoning
- Yellow Mung Soup
- Thai Curry Vegetable Soup
- Spicy Buttermilk Soup
- Uma’s Veggie-Medley Soup
- Easy Rasam Recipe (no Dal or Rasam Powder)
- Pepper Rasam
- Hearty Sarson Panchratna Dal
Now, it Rains Carrots!
If you love carrots, we have a few more recipes for you!
- Spicy, Tangy Carrots Sprouts Salad
- Zesty Carrot Garbanzo Usli
- Cabbage and Carrot Masala
- Creamy Instant Pot Gajar (Carrot) Halwa
- Delicious Carrot Cucumber Kosumbari Salad
- Spicy Raw Carrot Pickle (Gajar ka Achar)
Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Remember your parents telling you to eat your carrots so your eyes stay healthy? Well, they were right. Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA and may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging. Combined with other wonderful ingredients like broth, turmeric and pepper, this soup is a powerhouse of nutrition.
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White Wine Infused Carrot-Ginger Soup
Ingredients
- 1 Tablespoon Butter - Unsalted. Vegans - use Olive Oil
- 3/4 Cup Onion - Chopped
- 4 Tablespoon Ginger - Fresh. Finely chopped
- 6 Cloves Garlic - Minced
- 1 Jalapeno - Or to taste
- 7 Cups Vegetable Broth - Low Sodium
- 1 Cup White Wine - Preferably Dry. Use additional cup of Broth if you wish to skip wine
- 4 Cups Carrots - Diced into 1" pieces
- 1/2 Teaspoon Peppercorns - Whole
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Salt - Or to taste
- 1 Tablespoon Cilantro - Freshly chopped for garnishing
- 4 Teaspoon Lime Juice - Or Lemon Juice
Instructions
- Turn Instant Pot on Sauté mode. Add butter and allow it to melt. Add minced garlic and allow it to brown for 20 seconds. Add chopped ginger and stir for 30 seconds. Add chopped jalapenos and sauté for 20 seconds. Add chopped onions.
- Add turmeric powder, salt and sauté until the onions become translucent.
- Add diced carrots, vegetable broth, white wine and whole peppercorns. Mix well.
- Close the IP and pressure cook on high for 3 minutes with vent closed. If on a stove top, allow the pot to come to a rolling boil and the carrots are cooked.
- Quick release (QR) the Instant Pot. Wait until the soup cools down. Puree soup in blender. Add lemon or lime juice to taste.
- Serve into individual bowls, garnish with freshly chopped cilantro and serve hot or at room temperature.
I’ve enjoyed this at her home as well!
Yes! This recipe of Amy’s is certainly a keeper.
Can you use an immersion blender if you don’t have a blender that will work with hot liquids?
Hi Kit, yes you sure can use an immersion blender. Thanks for visiting. Let me know how it turns out.