Creamy with some texture! This delicious soup looks like a sunset in a bowl and brightens up any meal. Serve with homemade croutons for crunch.
Prep time: 20 minutes
Carrot Ginger Soup
By February 21, 2014Published:
- 11 Cups
- 2 Large Onions About 1 1/2 Pounds
- 2 Large Garlic Cloves
- 2 Teaspoons Olive Oil
- 2 Pounds Carrots
- 2 Large White Potatoes
- 3 Inches Fresh Ginger
- 10 Cups Pareve Chicken/Vegetable Broth
- 1/2 Cup Sugar
- Diced Crystallized Ginger Optional
- Croutons Optional
- Electric Food Processor steel knife inserted
- medium mixing bowl
- 4 Quart Soup Pot
- Ginger Grater
- Peel onions and garlic. Quarter onions. Mince together by hand or in processor. Scrape into a mixing bowl.
- Peel carrots and potatoes. Chop them coarsely by hand or in processor.
- Peel ginger-root and grate.
- Heat oil in soup pot over low flame. Add garlic and onions and cook until soft-about five minutes.
- Add chopped carrots, potatoes, grated ginger and vegetable broth/water to the pot. Bring to a boil; then reduce to a simmer. Cover pot. Simmer 35-45 minutes. While soup is simmering, rinse out processor bowl.
- After 35 minutes (or when vegetables are soft but firm when pressed with back of wooden spoon), remove from heat. Cool slightly. Ladle soup two -three cups at a time into processor. Process eight cups of soup until they are completely puréed. Pour into a large bowl. Pulse the remaining soup so that there are some small lumps left. Add to bowl. Stir well. Check completed soup for seasoning. Add sugar, salt or pepper to taste. Return soup to stock pot and reheat before serving. Garnish each bowl with diced ginger and /or croutons if desired.
- To freeze: Let soup cool completely before freezing. Flavors intensify in the freezer so you may want to dilute soup with more broth after defrosting and reheating it.
- NOTE: This is a great soup for Passover. Garnish with small matzah pieces instead of croutons.