Carrot Ginger Soup Recipe

Name: Carrot Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 3 tablespoons butter; 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin; 2 cups chopped white or yellow onion; Salt; 1 teaspoon minced ginger; 2 cups chicken stock or vegetable stock; 2 cups water; 3 large strips of zest from an orange; Chopped chives, parsley, dill or fennel for garnish

Years ago I went on a carrot kick. Someone had given me a champion juicer and I set off to consume my weight in carrot juice over the next month.

Remember when your biology teacher told you that your skin would turn orange if you ate a lot of carrots? He was right!

When I went in for my physical my doctor looked at me with alarm; she thought I was jaundiced. Fortunately, it was just all that beta carotene from the carrots. No harm, no foul.

Sometimes the most nourishing foods are also the most simple and easy to make. This carrot ginger soup is just that. All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included. Lovely.

Carrot Ginger Soup

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 4 to 5 servings

I think this soup works best when it is puréed until perfectly smooth. This is best achieved using an upright blender. If you use an immersion blender, just keep working at it until the soup is as smooth as you can make it.

We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option.

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3 tablespoons butter
1 1/2 pounds carrots (6 to 7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Sauté onions and carrots:

Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

Elise Bauer
Add stock and water, ginger, and strips of orange zest:

Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

Elise Bauer
Remove the strips of orange zest:

It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.
Purée soup:

Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Elise Bauer

Elise Bauer

Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

Garnish with chopped chives, parsley, or fennel fronds.

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Nutrition Facts (per serving)
193	Calories
9g	Fat
26g	Carbs
5g	Protein

Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories	193
% Daily Value*
Total Fat 9g	11%
Saturated Fat 5g	24%
Cholesterol 21mg	7%
Sodium 409mg	18%
Total Carbohydrate 26g	10%
Dietary Fiber 5g	19%
Total Sugars 12g
Protein 5g
Vitamin C 16mg	80%
Calcium 76mg	6%
Iron 1mg	5%
Potassium 695mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.