I noticed some folks were finding their way to Cooking Chat by Googling “wine pairing for carrot ginger soup”. Seeing as it’s been nearly three years since I wrote a post on wine pairing for carrot ginger soup, I had to refresh my memory about what I shared. Basically, I was making some carrot ginger soup and looking for input on the wine pairing. Recently I decided to try the soup paired with a Gewürztraminer, as I anticipated that might be a good pairing. And this time, I thought I would actually share a recipe for carrot ginger soup as well as dispense some wine pairing ideas.
I first made carrot ginger soup based on the recipe in the Williams-Sonoma Soup cookbook. The recipe I’m sharing here is adapted from the version in the cookbook. My key tweaks include using some silken tofu to thicken the soup a bit as well as adding some additional protein to this vegan recipe. My spice blend for the soup is a bit different than theirs, too. In addition, I topped the soup with toasted pumpkin seeds for a nice crunch and presentation benefits.
Before discussing the wine pairing further, this is a good time to mention that a good immersion blender is so handy for making pureed soups like this. Yes, you can pour the soup out of the pan into a food processor, but the immersion blender makes it so easy. I’m including the link here to some good immersion blender options on Amazon.
Wine Pairing: Generally speaking, I find soups can be a bit tricky for wine pairing. Particularly a soup with a creamy consistency like this one, you are following the soup texture with more liquid, and that can be tough in terms of mouthfeel. Last time out I tried a fairly crisp white wine made with the Pedro Ximenez grape, and it was OK but not great. There is a sweetness to the soup that had me thinking Gewurz.
So this time I went with the 2011 Sipp Mack Gewürztraminer from the Alsace region of France. The wine has a bit of residual sugar, giving it some honey-like sweetness along with ripe pears and cinnamon spice. The supple mouthfeel of this Gewurz works very nicely with the soup, and that sweetness I mentioned is a good match for the soup’s flavors. The pairing is quite good as it is, though one thing you could try if you are so inclined is to kick the spice up a touch in the soup (i.e. more cayenne and/or curry powder), to get more of spicy/sweet contrast thing going on. This wine works quite well with Indian food, based on that combination, which I noted here in this Wine Pairing Weekend post.
So there you have it. A wine pairing for carrot ginger soup, and a tasty recipe in case you come to this post looking for that. I’m glad to share a good pairing for the soup, but don’t take my suggestion as gospel. Part of the fun with wine pairing is to try out your own combinations, and see what works for you. So please do drop a comment if you try this soup with another wine pairing!Print
Carrot Ginger Soup
Carrot Ginger Soup has just enough spice to provide a little extra warmth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 to 5 servings 1x
- Category: Soup
- Cuisine: Fusion
- 2 tbsp olive oil
- 1 onion, chopped
- 1 inch ginger root, peeled and finely diced
- 2 cloves garlic, minced
- 1 tbsp scallions, minced (optional)
- 6 carrots, peeled and sliced
- 1 medium yellow potato, peeled and chopped
- 4 cups vegetable stock
- 2 cups water
- 1/4 cup orange juice
- 8 ozs silken tofu (1/2 a typical container)
- 1 tsp curry powder
- generous pinch of cayenne
- 1/2 tsp cumin
- 1 tbsp cilantro
- 1/4 cup toasted pumpkin seeds (optional topping)
- salt and pepper to taste
- Heat the oil in a large soup pan. Add the onions and sauté until it softens, about 5 minutes. Add the garlic, ginger and scallions, cook for another minute.
- Add the carrots and potato, stir to coat with the onions. Heat for a couple of minutes. Add a dash of salt.
- Add the stock and water. Bring to a boil, then lower heat to medium in order to have the soup at a good simmer.
- Simmer uncovered for 25 to 30 minutes until the carrots and potato are soft. Add the tofu when the veggies are soft.
- When the veggies are soft and you’ve added the tofu, turn the heat off. Puree the soup with a handheld blender (highly recommended!) or by pouring it into a food processor.
- Return the pureed soup to medium heat. stir in the orange juice, cilantro and spices (cayenne, curry powder, cumin). Stir to combine well.
- Simmer the pureed soup for a few more minutes to let the flavors combine.
- Remove from heat and serve, sprinkling a few pumpkin seeds if using. Pair with a white wine, if you are so inclined. Based on our research, a Gewürztraminer is our top choice, but you might find other good options!
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