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

Rebecka Evans

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Prep Time 15 mins

Cook Time 40 mins

Ingredients

  

• ▢ 4 cups snack size sweet carrots
• ▢ 2 tablespoons fresh grated ginger
• ▢ 1 medium onion chopped fine
• ▢ 1 medium shallot minced
• ▢ 1 garlic clove minced
• ▢ 1 tablespoon cilantro
• ▢ 4 cups chicken or vegetable stock
• ▢ 1 cup heavy cream
• ▢ juice from one lime about 1 tablespoon
• ▢ salt and pepper to taste

Instructions

 

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

Notes

Serve hot or cold

Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!