This Carrot Ginger Soup is a dish best served hot. Or cold. Whichever you want! Which makes it absolutely perfect for any time of year, even on the hottest of summer days.
Goodness, this is tasty. And extremely healthy.
There’s a whole pound and a half of carrots in this recipe, with only four servings. That may seem like almost too many carrots per serving, but when they are cooked to smithereens and pureed to a silky smooth texture, it’s easy to eat a ton of this super healthy veggie. Their natural sweetness is enhanced by cooking, and they pair so well with fresh minced ginger and just a teeny bit of orange zest to give this soup some zing. It’s velvety smooth, buttery, and deliciously simple.
Now, there is one downside to making this recipe: peeling the carrots. I personally believe there is no worse kitchen task than peeling veggies (and in fact, I refuse on moral grounds to peel potatoes and always leave the peels in recipes I make with them). And while I chose to partake in the arduous task of peeling carrots to make this soup (ok, fine… I asked Zach to do it when he asked how he could help…), good news! If you are in a rush, or if you just don’t like peeling things, you don’t actually need to peel the carrots for this. Just make sure you scrub them really well on the outside (a veggie brush will do the trick) to remove any dirt. I do find that leaving peels on carrots will impart a very slight bitter taste, but don’t worry- the soup will still be delicious!
You can puree the soup two ways: in a blender in batches, or using an immersion blender. I highly recommend the latter. An immersion blender, otherwise known as a stick blender, just submerges right into the soup pot to puree, rather than having to lug a huge appliance out (and thus clean said appliance). It’s one of my most loved kitchen gadgets. In order to get a very smooth result, I recommend holding the blender at a slight angle from the bottom of the pot. If this causes it to sputter, just tilt the pot so the soup is deeper where the blender is. This will speed up the blending process and make sure every morsel gets pureed for the smoothest, creamiest consistency.
This soup is Whole30/Paleo compliant (just use ghee instead of butter), and vegan if you use vegetable broth instead of chicken. The inspiration for this recipe came from Simply Recipes.
Recipe below. Enjoy!
Carrot Ginger Soup (chilled or hot)
- 4 tablespoons butter
- 1.5 pounds carrots peeled and sliced
- 1 yellow onion diced
- salt to taste
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon orange zest
- 2 cups chicken or vegetable stock
- 2 cups water
- green onions or chopped herbs for garnish (optional)
- Saute the carrots, onion, and salt in melted butter over medium heat until softened (let them sweat, but don't brown), about 10 minutes.
- Add the ginger, orange zest, stock, and water. Bring to a boil, then simmer for about 20 minutes (or until carrots are tender).
- Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
- Check seasoning and add salt if needed. Garnish with green onions or herbs, if desired. If you want the soup chilled, refrigerate for about two hours before serving.
- Make a double batch and freeze it for up to 6 months in an airtight container.
- For a vegan version, use olive oil instead of butter.