Fresh Carrot Ginger Soup
This bright, nourishing carrot soup recipe comes with extra warmth from fresh ginger, and is ready in about 45 minutes. So satisfying you'd never know it's a vegan soup.
Servings: 8 servings
Calories: 131kcal
Ingredients
- 2 onions, sliced
- 1/4 cup good extra-virgin olive oil
- 1 generous sprig fresh thyme
- 1 bay leaf
- 2 1/2 pounds fresh carrots, peeled and chopped
- 1 tablespoon Kosher salt, or to taste
- 1 heaping tablespoon fresh-grated ginger, or 2 teaspoons dried, powdered ginger
- 6 cups water or unsalted vegetable stock
- 1/2 lemon, to juice
- Fresh-ground black pepper
Instructions
- Add the sliced onions to a stock pot with the olive oil, thyme, and bay leaf. Cook over medium heat, stirring often, until the onions are translucent and softened. If the onions start to brown, lower to medium-low heat.
- Add the peeled, chopped carrots to the pot. Season with 2 teaspoons of salt and cook with the onions for about 7 minutes, until the carrots start to soften.
- Add the ginger, water or vegetable stock, and bring to a boil. Lower the heat and simmer until the carrots are very soft, about 30 to 40 minutes.
- Add the lemon juice and season to taste with the remaining salt and a few twists of black pepper.Blend or purée the carrot soup. The texture should be a little thicker than heavy cream, but still pourable; add tablespoons of water as needed. Adjust the seasoning. (I usually need to add an additional 1/2 to 3/4 teaspoons of salt).
- Ladle into bowls, and serve. I love to garnish this soup with a simple leaf or parsley, chervil, or carrot top sprig for color, maybe with a drizzle of olive oil. But serving it plain will be absolutely lovely.
Notes
You can make this pot of carrot soup in about 45 minutes, start to finish. You can leave it chunky, but I recommend blending the carrot ginger soup into a purée: It looks gorgeous, and the flavors meld best.
My favorite blender is the Vitamix, but you can also use a food processor (this Cuisinart will last you a lifetime) or a good immersion blender -- which I believe every cook should have. Be careful not to splash yourself with hot soup!
This recipe makes a big batch, so my recommendation is to store some of the finished carrot ginger soup in an airtight container in the freezer.
Nutrition
Calories: 131kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 971mg | Potassium: 505mg | Fiber: 5g | Sugar: 8g | Vitamin A: 23689IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
