Carrot and Ginger Soup

Carrot and Ginger Soup

Silky carrots simmered with fresh ginger for a warming, gently spiced soup.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This velvety soup pairs sweet carrots with the bright heat of fresh ginger, finished with a swirl of cream for richness. A quick simmer and blend deliver a smooth texture without much fuss, making it suited for a light lunch or a starter before a larger meal.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 pounds carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chives, chopped, for garnish

Method

  1. Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. Stir in the ginger and garlic and cook until fragrant.

  3. Add the carrots, vegetable broth, and cumin. Increase heat and bring to a boil, then reduce heat and simmer until the carrots are very tender.

  4. Remove the pot from heat and let cool slightly. Puree the soup using an immersion blender, or in batches in a countertop blender, until smooth.

  5. Return the soup to low heat and stir in the heavy cream, salt, and pepper. Warm through without boiling.

  6. Ladle into bowls and garnish with chopped chives before serving.

Rate this recipe

★ 4.3 (1)

Carrot and Ginger Soup

This velvety soup pairs sweet carrots with the bright heat of fresh ginger, finished with a swirl of cream for richness. A quick simmer and blend deliver a smooth texture without much fuss, making it suited for a light lunch or a starter before a larger meal.

45 min 4 servings 210 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 pounds carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chives, chopped, for garnish

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Stir in the ginger and garlic and cook until fragrant.

  3. 3

    Add the carrots, vegetable broth, and cumin. Increase heat and bring to a boil, then reduce heat and simmer until the carrots are very tender.

  4. 4

    Remove the pot from heat and let cool slightly. Puree the soup using an immersion blender, or in batches in a countertop blender, until smooth.

  5. 5

    Return the soup to low heat and stir in the heavy cream, salt, and pepper. Warm through without boiling.

  6. 6

    Ladle into bowls and garnish with chopped chives before serving.