Recipes|Featured Main
Carrot Ginger Soup
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT55M40 Minutes
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Yield:6-8 Servings
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 tablespoons finely grated fresh ginger (or to taste)
- 1 teaspoon each kosher salt and black pepper
- Pinch cayenne pepper
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 pounds carrots, peeled and cut into chunks
- 7 cups low-sodium chicken or vegetable stock
- 1 cup heavy cream (optional)
- 2 tablespoons fresh lemon juice
- 76.68g unsalted butter
- 1 large yellow onion, diced
- 25.56g finely grated fresh ginger (or to taste)
- 4.26g each kosher salt and black pepper
- Pinch cayenne pepper
- 4 cloves garlic, minced
- 25.56g brown sugar
- 907.18g carrots, peeled and cut into chunks
- 1656.12ml low-sodium chicken or vegetable stock
- 236.59ml heavy cream (optional)
- 25.56g fresh lemon juice
The color of this soup alone is a showstopper, letting that beta carotene shine. Rich in potassium and Vitamin A, this healthy soup is a delicious blend of earthy carrots and spicy ginger.
Preparation
STEP 1
Melt butter in a large stockpot over medium heat. Add onion, ginger, salt, pepper and cayenne. Sauté until tender, about 3-5 minutes.
STEP 2
Add garlic, sugar and carrots. Sauté for 5 minutes, taking care to prevent browning.
STEP 3
Add stock and bring to a boil. Reduce heat and simmer, uncovered, until carrots are very tender, about 30 minutes.
STEP 4
Remove from heat and let cool slightly. Add cream, if using, and lemon juice. Using a hand blender, puree soup in stockpot to a very smooth consistency.
STEP 5
Taste and season further with salt, pepper and sugar if needed. Serve warm.
Options
If you do not have a hand blender, puree soup in small batches using a blender or food processor fitted with a metal blade, transferring each finished batch back to the pot.