This creamy soup made from carrots, ginger, onions, curry powder, and chicken or vegetable broth is simmered deliciously slowly for maximum flavor. Serve hot or cold depending on the season.
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
- 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 chives or flat-leaf parsley leaves, for garnish
- 1. In a large stock pot, 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.