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Curried Ginger Carrot Soup

Curried Ginger Carrot Soup Recipe

Here’s why this pairing works, according to Chef: “The smooth texture of the soup complements the silky mouthfeel of the Chardonnay. The soft creaminess from the coconut milk also provides a textural similarity, and the curry coconut flavors mirror the toasty oak nuances in the wine. The natural sweetness from the carrot and ginger, as well as the tang of acidity from the lime, bring forward the fruit flavors and freshness in the Haire Vineyard Chardonnay. Enjoy!”


  • 3 Tbsp butter
  • 3/4 lb carrots, peeled and slced
  • 2 tsp peeled ginger, grated
  • 1 tsp curry powder
  • Pinch of coriander
  • Pinch of turmeric
  • Pinch of cayenne pepper
  • 2 cups chicken or veggie stock
  • ½ white onion, sliced thinly
  • 1 cup plain coconut milk
  • Juice of ½ a lime
  • Salt and freshly ground pepper


Melt butter over medium heat in a heavy bottomed pot. Add the onions, garlic, and ginger and saute until just beginning to soften, about 3 minutes. Add carrots along with the spices and season with salt. Stir and cook until softened, about 10 minutes. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 15 - 20 minutes. If you have an immersion blender, puree the soup in the pot. If not, wait until the soup cools slightly and puree in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you prefer. Adjust the seasoning to taste and finish with lime juice. Chef Britny likes to garnish her soups with crème fraiche, chives, and roasted pistachio for added texture

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