Cooked - Carrot Ginger Soup - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Long recipe. Create sections?

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot Ginger Soup

Found mistake?

6.0

0.75 stick unsalted butter

1 large yellow onion, chopped

0.5 cup chopped fresh ginger

5 cloves garlic, minced

7 cups low-sodium chicken broth

1.5 pounds carrots, peeled and cut into ½-inch pieces

1 cup dry white wine

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon freshly ground black pepper, or more to taste

0.125 teaspoon curry powder

1 tablespoon snipped fresh chives, or to taste

Gather all ingredients.
Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.
Add broth, carrots, and wine; bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 40 minutes.
Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder.
Serve in large mugs with chives and fresh black pepper.

Get the iOS & Android app

Just released with extra features!

Loading...