sunny carrot + ginger soup

A cup of sunny carrot + ginger soup garnished with sour cream and chives sitting on a green napkin with a slice of lime and a spoon.

Fresh carrots are available year-round. So, if you find yourself yearning for some color to brighten a drab January day, this soup will add some sunshine to your winter meal. On the simplicity scale it is as easy as one, two, three: sauté, simmer, and blend to deliver a bright, refreshing soup that is virtually fat-free and dairy-free.

gingered carrot soup

Print Recipe
Serves: 8 Cooking Time: 45 minutes

Ingredients

  • 1 tablespoon butter
  • 2 medium onions, diced
  • 3 garlic cloves, smashed and peeled
  • 3 pounds carrots, peeled and sliced ¼ inch thick
  • 2 tablespoons minced fresh ginger
  • 4 cups vegetable broth
  • 2 cups water
  • 2 teaspoons kosher salt
  • 2 sprigs fresh thyme
  • ¼ cup fresh lime juice
  • Fresh minced chives, for garnish
  • Sour cream, for garnish (optional)

Instructions

1

Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until they are softened but not browned. Add the garlic and cook for several minutes more.

2

Add the carrots, ginger, vegetable broth, water, salt, and thyme sprigs and increase the heat to high. Bring to a boil, then simmer, covered, until the carrots are tender, 20 to 25 minutes.

3

Let the soup cool, then discard the thyme sprigs. Add the lime juice. Purée with an immersion blender (or use a food processor, puréeing in batches). Return the soup to the cooktop and bring to a simmer. Taste and adjust the seasoning if necessary.

4

Serve with a sprinkle of chives and a dollop of sour cream.

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