Smooth carrot soup with ginger, orange and chicken broth. So easy and healthy too!
Years ago I did a carrot kick. Someone had gifted me a champion juicer and I was on my way to consuming my weight in carrot juice over the next month.
Remember when your biology teacher told you that if you ate a lot of carrots your skin would turn orange? He was right!
1:40
carrot-ginger soup
When I went to the exam, my doctor gave me a concerned look; She thought I had jaundice. Luckily it was just all the beta carotene from the carrots. No damage, no foul.
Sometimes the most nutritious foods are also the simplest and easiest to prepare. This Carrot Ginger Soup is just that. All you need is carrots, onions, butter, some ginger, a few strips of orange zest, some broth, water, and salt. The soup comes together in less than an hour, prep included. Nice.
carrot-ginger soup
I think this soup works best when pureed until perfectly smooth. This is best done with a stand mixer. If using an immersion blender, just keep working until the soup is as smooth as you can make it.
We use chicken broth in this recipe, but you can easily use vegetable broth for a vegetarian option.
ingredients
-
3 tablespoon butter
-
1 1/2 lb carrots (6 to 7 large carrots), peeled and thinly sliced
-
2 cups chopped white or yellow onion
-
Salt
-
1 teaspoon chopped ginger
-
2 cups chicken broth or vegetable broth
-
2 cups water
-
3 large strips of citrus peel from one orange
-
Chopped chivesParsley, dill or fennel for garnish
method
-
Sauté onions and carrots:
Melt the butter in a stockpot over medium-high heat and cook the onions and carrots, stirring occasionally, until the onions are soft, about 5 to 8 minutes. Don’t let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions while they cook.
-
Add broth and water, ginger and orange peel strips:
Bring to a simmer, cover and cook until carrots are tender, about 20 minutes.
-
Remove the orange peel strips:
It’s easy to forget this step, and if you forget and puree the soup with the peel strips still inside, the soup may be too bitter for your liking.
-
Puree soup:
Puree the soup using an immersion blender, or place the soup in small portions in a blender and puree until completely smooth. Fill the blender bowl only one-third full with the hot liquid and use one hand to press down on the blender lid to keep it from popping off.
Add more salt to taste. (You’ll need more salt if you’re using homemade unsalted broth or unsalted butter.)
Garnish with chopped chives, parsley or fennel leaves.
Links:
Carrot, Apple, Ginger Soup by Joy the Baker
Curried Coconut Carrot Soup from The Kitchn
Carrot Soup with Miso and Sesame from Smitten Kitchen
Carrot Soup, from 101 Cookbooks
| nutritional information (per serving) | |
|---|---|
| 193 | calories |
| 9g | Fat |
| 26g | carbohydrates |
| 5g | protein |
