Elise Bauer is the founder of Simply Recipes. Quick, easy and mouthwateringly good. I changed the recipe a bit I used unsalted butter, which is great for sautéing onions for soups, and a decent amount of freshly ground black pepper, plus a few pinches of salt. Cheers! https://www.theharvestkitchen.com/carrot-ginger-soup-recipe Cover and bring to a boil. The first important step in making this carrot ginger soup recipe is how to prepare the carrots. Thanks you for sharing! Turn the heat to medium-low and stir in the heavy cream (or half and half). Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. The orange peel was a lovely addition and added a beautiful underlying flavour. Why not make a few more portions and keep in the freezer for emergencies? Pin Recipe Print Recipe. Once heated through, remove from the stove. As always, all opinions are my own. I’d recommend using an online nutritional calculator like this one. This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that’s warm, hearty, and packed with spicy ginger and creamy coconut. Elise is dedicated to helping home cooks be successful in the kitchen. My kids 5&12 tried it with skepticism, then both asked for a bowl! Made this for my mom who had a stroke and had a problem swallowing and eating. And check your spam folder in case you cannot find our email! Reheat over medium heat (you might need to add more broth. Sometimes the most nourishing foods are also the most simple and easy to make. (You will need more salt if you are using homemade unsalted stock or unsalted butter.). Pull up a chair! this is an amazing recipe I love it! It is sooo good! Check your email to confirm your subscription! Carrot and Ginger Soup Recipe. Place the pot on medium heat and watch carefully as the soup will bubble. We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option. I had some leftover carrots and an orange in my vegetable drawer and this recipe is just what I needed. on Amazon. Thanks! Not only do they get perfectly tender for the soup, but the process of roasting immediately produces deep and beautiful flavors that makes this creamy carrot ginger soup extra special! Or you can simply add just a little more broth (of course, select a vegan broth. Such an easy and tasty recipe, thank you so much!I found the amount of ginger insufficient for our taste (we usually like a bit stronger flavours) so I doubled the amount and added cayenne pepper, chili flakes, and Himalayan salt. I'm what you call a "souper," defined as someone who will eat soup all year round, even on hot Atlanta days. It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste. Your email address will not be published. Fortunately, it was just all that beta carotene from the carrots. Thanks for the great, simple and fast. Garnish with chopped chives, parsley, or fennel fronds. What is the Mediterranean Diet and How to Follow It, Mediterranean Diet Food List: 5 Foods You Need, Favorite Mediterranean Diet Cookbooks (part 1), Add the rest of the broth (2 ½ cup) and 1 teaspoon each. Keeping this recipe and sharing with family. Thaw in the fridge overnight. Perfect as a light lunch or an entrée. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. The flavor profile will change slightly, but it will still be delicious. Simply Delicious Carrot Ginger Soup. In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. The whole batch was gone instantly, will double next time for our family of six:) I used my homemade vegetable stock, and only had ground ginger, I used maybe 1/2tsp..plan to make more right away with fresh ginger to give that a try. And for those of us who are into meal prep, this carrot ginger soup is even better the next day! I got lots of carrots which are not for sale (due to its shape) from a local farmer and made this soup. Be sure to check your email and confirm your subscription. Then roast them in a hot oven (at 425 degrees F) for 45 minutes until they are fork tender and visibly charred in some parts (resist the temptation to take the carrots out too early). To start the meal, I usually add a big Fattoush salad. And as a thank you, I will give you a FREE copy of my e-Cookbook to get started! Hi! I used coconut milk and red curry and love it. Two examples are earlier Chunky Vegan Lentil Soup and today's carrot ginger soup. This is by far the most delicious, easy and soothing soup recipe. Serves 3 to 4. Carrot, Apple, Ginger Soup, from Joy the Baker, Curried Coconut Carrot Soup, from The Kitchn, Carrot Soup with Miso and Sesame, from Smitten Kitchen. Added a tablespoon of lemon juice Delicious! The flavor combination in this hearty soup will surprise you in the best way! Making vegan carrot soup. Turn the heat down (medium-low to low) and stir in the heavy cream (or vegan substitution of your choice). Not a drop left! on Amazon, $149.87 (17% savings) Add more salt to taste. I made fresh vegetable stock and used all stock, no water, and I had frozen pureed ginger so I used 2 times what it said. I'm Suzy. Reduce heat and simmer until carrots are tender when pierced. I didn’t have a orange so I subbed a cup of pineapple juice For the water and added a slice of lemon zest. All in all, a delicious and comforting light meal. I also was short one carrot so I threw in a parsnip. It will keep well for 3 to 4 days, if stored properly. Nothing better than a warm bowl of soup on a 90 degree day. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Absolutely delicious! We don’t currently calculate nutritional information on our recipes. And if you've made my dukkah, sprinkle a bit on top of this tasty soup! Enjoy! Whether you're battling a cold or following a cleanse, this gingery Roasted carrots, cook together with aromatics like garlic and fresh ginger and couple of warm Mediterranean spices. It was awesome! So I’d add more ginger next time. Welcome to my table. If you would rather make a vegan version of this soup, you can replace the fat free half and half with coconut milk. https://realfood.tesco.com/recipes/carrot-ginger-and-turmeric-soup.html Learn how your comment data is processed. This carrot ginger soup is just that. I used olive oil instead of butter.After I sautéed veggies I let them cool and then out them in my RX Nutribullet. When the carrots have cooled enough to handle, cut them up and blend them in a food processor with fresh garlic (4 cloves), about 1 tablespoon of minced fresh ginger, and 3 cups of vegetable broth or chicken broth and puree (or you can use an immersion blender, if you're more comfortable with that). It was delicious! And for those of us who are into meal prep, this carrot ginger soup is even better the next day! Yes, roasting the carrots takes a bit of time, but you can do this one night in advance and save the carrots in the fridge until you're ready to make the soup. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. I did add just a drop of light cream to mine. This carrot soup is a great starter to any meal. IT WAS SO DELICIOUS. came out perfect. Cook Time: 30 mins. Amazing! This carrot and ginger soup is perfect for chilly afternoons. 2 Add stock and water, ginger, and strips of orange zest. Tips & video below.