Carrot Curry Ginger Soup-11790
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Carrot Curry Ginger Soup

Carrot Ginger Curry Soup

Bohemian chic is everywhere these days.  With its ethereal details and organic elements, it’s a natural fit for rustic weddings.  But this gorgeous theme is often overwhelmed by a laid-back atmosphere.  That’s why we are loving today’s styled shoot.  Photographer Andie Freeman teamed up with some amazingly talented vendors to design a more elegant take on the bohemian chic affair.  Follow along as she walks us through the stunningly immaculate details and make sure to try out our inspired Carrot Curry Ginger soup recipe…

CARROT CURRY GINGER SOUP

INGREDIENTS

  1. 4 cups of diced carrots
  2. 1 tablespoon of sweet curry
  3. 1/4 cup of shredded fresh ginger
  4. 2 cups of diced leeks
  5. 2 tablespoons of butter (melted)
  6. 2 tablespoons of olive oil
  7. 6 cups water
  8. Greek yogurt
  9. Salt

INSTRUCTIONS

  1. Roast the carrots, leeks, and ginger in a hot pan over the butter and olive oil. Roast until slightly seared. Place the contents in a food processor and puree.
  2. In a large pot, bring the water to a boil. Add the puree and curry to the pot and bring to a simmer. Allow to simmer approximately 20 minutes. Remove from heat and salt to taste.
  3. Plate the soup and garnish with a dollop of greek yogurt. Enjoy!

When event designer, Jessie Patton, and I first started thinking about this inspiration shoot, we really wanted to incorporate elements that were unique. We knew that we wanted bohemian to be our main inspiration, but we wanted to incorporate luxury that is not normally seen in a bohemian wedding. We wanted to include real crystal, gold overlays, and glitz and glam. So we chose a beautiful location with wild pine trees growing and an old chimney. The ceremony inspiration would take place in front of the chimney, and we brought in a beautiful mantle to act as the altar. Gold chiavari chairs lined the aisle and we had dried lavender bunches for pew markers. They release a lovely smell every time they were touched.

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Our couple are actually a real couple. I wanted a bride and groom that could show true emotion and these two love each other so much. They are wonderful together and so comfortable showing emotion in front of the camera. Not to mention that she is a such a perfect bohemian bride with her Italian features and lovely, long brunette locks. They were a natural choice.

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For our reception inspiration, we had farmhouse tables to reflect the rustic elements but adorned them with a lace runner, a gold candelabra dripping in crystals, gold chargers, white china rimmed in gold, crystal stemware, and to top it all off, real heirloom silverware that my mother-in-law brought all the way from Britain as my wedding gift. There were gold chiavari chairs on the sides of the table with dried lavender bunches linked together with a greenery swag. At the ends of the tables sat beautiful red velvet chairs. We wanted to really incorporate rich colors into the session, choosing burgundy as our main color with berries and then accenting with rosemary and other jewel toned flowers. The paper suite was hand made and calligraphied by an amazing calligraphy artist, Sherry Beauchamp. Our bride wore a beautiful floral halo in deep hues of green and purple and had a gorgeous one shouldered nude dress encrusted with silver sequins. To top it all off, on her feet, our bride wore the most amazing gold Sergio Rossi pumps that wrapped around her legs with lace detail. They came all the way from Caesar’s Palace in Las Vegas!

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 For our menu, we chose vegetarian offerings to represent the bohemian feel. Our buffet table centerpiece was a large crystal vase filled with beautiful dried hydrangeas. The menu consisted of a carrot and ginger soup, a bohemian salad, a cheese board, fruit tray and honey whole wheat bread freshly baked.

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Our cake was a naked cake adorned with rosemary and blackberries. Atop the cake sat a handmade Love cake topper in burnished gold. The cake sat on a gold cake plate dripping in crystals that matched the centerpiece candelabra. It all sat on a vintage truck beside a port bar with crystal port decanters. One actually belonged to my deceased father in law and is very important to our family. I feel that including heirloom items like the decanter and the silverware is so very important to personalizing a wedding. Around the cake, we had a sitting area that included an antique lime settee.

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Photographer:  Andie Freeman Photography//Dress Designer: Adrianna Papell Group//Equipment Rentals: Barron’s Rental Center//Makeup Artist: Bombshell Creations//Cake Designer: Classic City Confections//Caterer:Delicacies by Amy//Tuxedo and Mens Attire: Express//Dress Store: High Maintenance//Shoes:Sergio Rossi//Paper Props: Sweet E’s Celebrations//Event Planner: Southern Sophistication Designs//

Submitted via Two Bright Lights

PLEASE NOTE:  The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured.  The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.

Sam Temsah-Deniskin

Get a behind-the-scenes look at the whimsical life of accidental photographer, stylist, & writer, Sam. Her approachable and fun style has received critical acclaim from such media outlets as The Huffington Post, Real Simple Magazine, PopSugar, and Buzzfeed. In addition to running a successful photography & content creation business, Sam also serves as a contributing writer for Liquor.com and Scary Mommy.

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1 Comment

  1. Calvin says:

    Looks simple enough for me to make. Ingredients go well together

Comments are closed.