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Carrot Ginger Soup

Servings:

6 servings

prep time:

10 mins

cook time:

35 mins

Total time:

45 mins

Ingredients

Directions

Ingredients

  • FOR THE CARROTS

  • 1 ½ pounds carrots, peeled or scrubbed and cut into 1-inch chunks

  • 2 tablespoons vegetable oil, only to be used for the roasted version of this soup

  • 1 teaspoon Kosher salt, only to be used for the roasted version of this soup

  • ½ teaspoon ground black pepper, only to be used for the roasted version of this soup

  • FOR THE SOUP

  • 1 tablespoon vegetable oil

  • 1 large yellow onion, chopped

  • 3 garlic cloves, grated

  • 2 tablespoon fresh ginger, grated

  • 2 cups vegetable broth or chicken broth

  • 2 cups water

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Kosher salt

  • ½ teaspoon pepper

  • AS GARNISH

  • chives

  • Vermont Creamery Crème Fraîche

    dollop

Directions

INSTRUCTIONS FOR ROASTED CARROT VERSION

  1. Heat oven to 425ºF. Line baking sheet with parchment paper and set aside.
  2. Place carrots on parchment-lined sheet pan. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Roast 30 minutes. Let cool.
  3. Meanwhile, heat 1 tablespoon oil in medium saucepan over medium heat. Add onion; sauté 5-6 minutes or until translucent. Stir in garlic and ginger; sauté 1-2 minutes or until fragrant.
  4. Add broth, water, 1 teaspoon salt and 1/2 teaspoon pepper. Stir; cover. Bring to a boil; simmer 10 minutes.
  5. Add cooled roasted carrots to saucepan; stir. Simmer 4-5 minutes.
  6. Remove from heat; puree vegetables using immersion blender until smooth. Return to heat. Stir in vinegar; bring to a boil to heat through prior to serving.

INSTRUCTIONS FOR THE STOVE TOP VERSION

  1. Heat oil in saucepan over medium heat. Add onion and carrots, sauté for about 5-6 minutes. Stir in garlic and ginger and sauté for 1-2 minutes.
  2. Add broth, water, 1 teaspoon salt and 1/2 teaspoon pepper. Stir, put the lid on, let it cook keeping a close eye on it for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.
  3. Puree using an immersion blender. Give it a taste and season as necessary. Finish it off with a tablespoon of apple cider vinegar to brighten the flavors.

to serve

  1. Ladle into bowls and top with a dollop of crème fraîche and chives.