Carrot Ginger Soup

Carrot Ginger Soup

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This delicious Carrot Ginger Soup looks like a warm sunset in a bowl. Organic carrots are best for this soup. They have more flavor and retain their color better than the non organic ones. After all, you want a Carrot Ginger Soup that is bright orange and creamy in texture. The tiny nuggets of carrots that escape the blade of the processor are a fun treat to find in your spoon. Fresh ginger makes the soup sparkle in your mouth. Homemade (or store bought) croutons add crunch! What more could you want from a soup.

If you’d like a Carrot Soup that’s best served cold, try this: Carrot Soup with Chives

Prep time: 20 minutes

Carrot Ginger Soup

By Gloria Kobrin Published: February 21, 2014

  • Yield:

  • 11 Cups

Ingredients

  • 2 tablespoons vegetable oil
  • 2 Large Onions About 1 1/2 Pounds-peeled
  • 2 Large Garlic Cloves peeled
  • 1 teaspoon sea salt
  • 2 Pounds Organic Carrots peeled
  • 2 Large Yukon Gold potatoes peeled
  • 3 Inches Fresh Ginger
  • 10 Cups No Chicken Chicken/Vegetable Broth/water
  • 1/2 Cup Sugar
  • white pepper
  • 3 cups Croutons Optional
  • 1 cup chopped crystallized ginger Optional

Equipment

  • Electric Food Processor steel knife inserted
  • medium mixing bowl
  • 4 Quart Soup Pot
  • Ginger Grater a regular grater will do

Directions

  1. Quarter onions. Mince together with garlic cloves by hand or in processor. Scrape into a mixing bowl.
  2. Chop carrots and potatoes coarsely by hand or in processor.
  3. Peel ginger-root and grate.
  4. Heat oil in soup pot over low flame. Add garlic and onions. Sprinkle with seasalt and cook until soft and translucent-about five minutes.
  5. 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.
  6. 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. Serve with croutons and crystallized ginger if desired.
  7. 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.
  8. NOTE: This is a great soup for Passover. Garnish with small matzah pieces instead of croutons.