Carrot Ginger Soup

Carrot ginger soup is a wonderful spring soup, made with sweet baby carrots and fresh ginger. Its bright color and delicious taste make this fresh vegetable soup the perfect starter course for any meal.
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I’m definitely on the same wavelength as many food publications this month because, Carrot Ginger soup recipes are cropping up everywhere. It’s a stunningly visual recipe, so I can only extrapolate from the plethora of recipes floating around, that my culinary acumen has put me in tune with the great minds of food professionals.  

This carrot ginger soup recipe is from my kitchen, made with sweet tiny carrots and fresh peeled ginger. Served hot or cold, this soup is fresh and satisfying. 

Carrot Ginger Soup

2014-04-11 16:58:52

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Prep Time

15 min

Cook Time

40 min

Prep Time

15 min

Cook Time

40 min

Ingredients

1. 4 cups snack size sweet carrots
2. 2 tablespoons fresh grated ginger
3. 1 medium onion, chopped fine
4. 1 medium shallot, minced
5. 1 garlic clove, minced
6. 1 tablespoon cilantro
7. 4 cups chicken or vegetable stock
8. 1 cup heavy cream
9. juice from one lime, about 1 tablespoon
10. salt and pepper to taste

Instructions

1. Using a large stockpot over medium heat, saute onion, shallot, ginger, garlic for 1-2 minutes or until onions are translucent
2. Add carrots and saute for 3 minutes, coating carrots with onion mixture
3. Add stock to pot and bring to a boil, reduce heat and simmer for 35-40 minutes or until carrots are tender
4. Remove from heat
5. In a food processor or with a hand-held immersion blender, process soup in batches until pureed
6. return to heat
7. salt and pepper to taste
8. add heavy cream, stir to combine and cook over low heat until steaming hot
9. Right before serving add juice from one lime and garnish with cilantro
10. If puree is too thick add additional chicken stock

Notes

1. Serve hot or cold

By Rebecka Evans

AT HOME WITH REBECKA https://athomewithrebecka.com/