This delicious soup is equally tasty hot or at room temperature, so it is a perfect addition in any season. To make things easier on yourself when you have a crowd coming and time is getting short: Purchase frozen chopped carrots — you won’t need to peel or slice them.–Matthew Mead
We’ve also had success using baby snacking carrots. They, too, are already peeled and, besides being sweeter, they take no time too cook
Carrot Ginger Soup Recipe
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 8
- 6 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 1/4 cup finely chopped peeled ginger
- 3 cloves garlic, minced
- 7 cups homemade chicken stock or canned chicken broth
- 1 cup dry white wine
- 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice
- Pinch curry powder
- Salt and freshly ground black pepper
- 3 tablespoons cream
- Snipped fresh chives or parsley, for garnish
- 1. In a large stockpot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook, stirring frequently, for 15 to 20 minutes.
- 2. Add the stock, wine, and carrots. Bring the mixture to boiling over high heat. Reduce the heat to medium and simmer the mixture, uncovered, until the carrots are very tender, about 45 minutes.
- 3. Puree the soup in the pot with a handheld immersion blender (or in batches in a food processor) until smooth and creamy. Season with the lemon juice and curry powder; add salt and pepper to taste.
- 4. Swirl cream on top as a garnish. Sprinkle with chives or parsley. Serve hot or at room temperature.
Hungry for more? Chow down on these:
- Carrot-Ginger Soup With Chile Butter And Roasted Peanuts from Bon Appetit
- Yam, Apple and Carrot Soup with Ginger and Honey from The Perfect Pantry
- Carrot Soup with Chicken and Thyme from Leite's Culinaria
- Carrot and Lentil Soup from Leite's Culinaria
Carrot Ginger Soup Recipe © 2008 Matthew Mead. Photo © 2008 Quentin Bacon. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!