Carrot ginger soup

Creamy without cream, this smooth, tingly, comforting soup is a fresh elixir of health and energy. Quick and easy to make, it looks impressive enough for company.

Ingredients

  • 3 tablespoons butter
  • 1 large onion, chopped (about 2 cups)
  • 2 pounds carrots, chopped (7-8 cups)
  • 4 tablespoons fresh ginger, grated (approximately 1 2-ounce ginger root)
  • 6 cups chicken (or vegetable) broth
  • 1/4 cup orange juice
  • Salt and pepper to taste

Preparation

  1. In a large saucepan, melt butter over medium heat. Add onions and sauté until translucent, 3-5 minutes. Add grated ginger and cook another minute.
  2. Add carrots, stock and orange juice; heat to boiling over high heat. Reduce heat to low, half-cover the pan with a lid and cook until the carrots are tender, about 20 minutes (test with fork).
  3. Blend carrot mixture until smooth with handheld immersion blender. Alternatively, blend in batches in a food processor or blender.
  4. Season with salt and pepper to taste, thinning with water to desired consistency if necessary. If you like, garnish with chopped fresh herbs or a dollop of Greek yogurt, sour cream or creme fraiche.

Notes

  • The only challenging part is grating the ginger. Use a spoon to scrape off the thin peel first. Some ginger grates better on a coarse grater, some does better on a small grater – it depends on the age/maturity of the ginger. You can also cut slices of ginger crosswise (against the grain), and then mince it with a knife. In the end, it will get blended with the soup, but grating/chopping helps get rid of the stringy fibers that don’t blend well.
  • Carrots can be scrubbed well and left unpeeled. Thick pieces (1-inch) are fine to cook in 20 minutes, though small pieces will cook more quickly if you are in a rush. If you cut the carrot in half lengthwise first, and then lay each half flat-side down as you cut, the pieces won’t roll off the cutting board.
  • Vegan option: use vegetable broth instead of chicken broth and olive oil (or coconut oil) for butter.

Here’s a link back to the post and pictures.

{ 1 comment… read it below or add one }

Anne F 24 April 2014 at 11:09 pm

Lilian – I’m so glad you enjoyed the soup! In addition to being healthy and tasty, this soup has a lot of sentimental meaning for me. I was originally introduced to this recipe by a friend who made it for me after the birth of my first daughter over four years ago. The soup hit the spot in the days after my delivery – thanks to the healing powers of ginger – and I have been making batches of this ever since. This soup freezes well and is always a hit! (You can reduce the ginger if there’s too much kick for your taste).

This soup reminds me of strong health as well as good friends and family.

Thanks for the recommendation on how to best grate ginger. I’ve been fighting with a traditional peeler for all of these years so I’ll try a spoon next time!

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