Peel and dice the carrots, potatoes, onions, and garlic. Place in a large pot.
Add the dried thyme, coriander, ginger, black pepper, and cardamom. Add the red wine.
Add enough water to completely cover the vegetables. Bring to a boil, then slowly simmer for 1 to 2 hours until all vegetables are very soft.
Strain the soup through a colander, reserving the liquid.
Puree the vegetables in a food processor in batches, using a little of the reserved liquid to help form a smooth puree.
Stir the sour cream into the puree (add less if preferred).
Strain the reserved broth through a fine-meshed sieve into the puree. Stir to combine. Carefully season with salt.
Serve warm, optionally garnished with a dollop of sour cream.
EasyTo start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar unti
Easy
Easy
Easy
Easy
IntermediatePeel and dice the carrots, potatoes, onions, and garlic. Place in a large pot.
Add the dried thyme, coriander, ginger, black pepper, and cardamom. Add the red wine.
Add enough water to completely cover the vegetables. Bring to a boil, then slowly simmer for 1 to 2 hours until all vegetables are very soft.
Strain the soup through a colander, reserving the liquid.
Puree the vegetables in a food processor in batches, using a little of the reserved liquid to help form a smooth puree.
Stir the sour cream into the puree (add less if preferred).
Strain the reserved broth through a fine-meshed sieve into the puree. Stir to combine. Carefully season with salt.
Serve warm, optionally garnished with a dollop of sour cream.