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Early Autumn Carrot Ginger Soup

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There is nothing better for a do-ahead recipe than this easy-to-prepare carrot ginger soup. Of course, we have the 2010 Riesling in the chiller for warm harvest season nights …who wouldn’t love this off-dry lovely first glass alongside a starter of early autumn carrot soup? The ginger, lemongrass and orange zest pick up the natural bright floral notes and spicy finish of our crisp and refreshing Riesling.  Serve them both chilled on a warm harvest evening!

  • 1 large Vidalia or Maui onion large dice
  • 1-2 Tbsp extra virgin floral green olive oil
  • 4 Tbsp of minced fresh ginger
  • 2lb. carrots, large dice
  • 2 stalks celery
  • 1 qt. chicken stock
  • ¼ c. orange zest
  • ¼ c. cilantro
  • 2 T. lemongrass paste
  • sea salt and ground white pepper to taste

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until translucent; reduce heat as needed. Add celery, ginger and carrots and cook until soft and fragrant, about 7-8 minutes. Add stock, orange zest, salt and pepper. Simmer for 30 minutes, covered, on very low heat. Remove from heat. Stir in cilantro and lemongrass and allow to cool to room temperature.*

In batches, puree soup in blender (an immersion blender works in soup pot).

Thin with additional broth as needed. Season to taste with sea salt and white pepper.

*Do ahead tip: This soup is easy to make and very little prep is needed…refrigerate in a microwave-safe container for up to three days, and reheat to serve warm. In summer, this soup is delicious when served chilled with a dollop of greek yogurt or low fat sour cream, and, of course, our 2010 Chateau Montelena Riesling!

1 Comment

  1. Looks a bit like what I’m making tonight. Was looking for wine pairing ideas. Riesling sounds good; I have some Pedro Ximenez on hand that I think I’ll try.

    May 1, 2012 at 2:53 pm | Permalink

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About Our Authors

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors