Carrot Ginger Soup (served cold or hot)
User Reviews
5
Carrot Ginger Soup (served cold or hot)
Description
The Carrot Ginger Soup starts by browning butter to develop a nutty base, followed by softening diced onions and cooking sliced carrots in this flavorful fat. Fresh minced ginger and orange zest are added for warmth and brightness, respectively. Chicken or vegetable stock creates the cooking liquid, which simmers with the vegetables until tender.
The soup is then pureed with an immersion or regular blender until smooth and creamy. It can be served hot or refrigerated to serve cold, garnished with plain yogurt and fresh herbs like basil and green onion for added flavor and presentation.
This soup balances sweet carrot undertones with spicy ginger and subtle citrus, making it appealing in cooler months or as a refreshing chilled dish. The notes suggest freezing leftovers in airtight containers for up to six months and outline substitutions to make it vegan or paleo by switching butter for olive oil or ghee and omitting the browning step.
Ingredients
- 4 tablespoons butter
- 1.5 pounds carrot peeled and sliced
- 1 yellow onion diced
- kosher salt to taste
- 1 tablespoon ginger minced (about a 1" piece, fresh
- 1/2 teaspoon orange zest from about 1 orange
- 4 cups chicken stock or vegetable stock, or water, or a combo, or broth
- PLAIN yogurt for garnish (optional, fresh basil, green onions and/or other herbs
- basil
- green onion
- herbs
Instructions
- Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.
- Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.
- Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).
- Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
- Taste to adjust seasoning and add salt if needed. Serve hot, or if you want the soup chilled, refrigerate for about two hours before serving. Garnish with plain yogurt, fresh basil, green onions or herbs, if desired.
Notes
- You can freeze this soup in airtight containers for up to 6 months to save leftovers.
- To make a vegan version, substitute butter with olive oil and skip browning the butter.
- For dairy-free or Paleo adaptations, use olive oil or ghee instead of butter and skip butter browning.
- If you don’t have homemade chicken stock, water with extra salt works as a substitute.
- Fresh ginger purchase can be minimal by snapping off only what you need at the store.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 1079mg | 45% |
| Potassium | 772mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 28765IU | 575% |
| Vitamin C | 28.9mg | 32% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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