Description
A comforting and versatile Carrot Ginger Soup that can be served hot or cold. This creamy, flavorful recipe combines the sweetness of carrots with the zing of fresh ginger and a hint of orange zest, blended into a smooth soup perfect for any season.
Ingredients
Soup
- 4 tablespoons butter
- 1.5 pounds carrots, peeled and sliced
- 1 yellow onion, diced
- Kosher salt, to taste
- 1 tablespoon fresh ginger, minced (about a 1" piece)
- 1/2 teaspoon orange zest (from about 1 orange)
- 4 cups chicken stock/broth (or vegetable stock, or water, or a combo)
Garnish (optional)
- Plain yogurt
- Fresh basil
- Green onions
- Other herbs
Instructions
- Brown the butter: Melt the 4 tablespoons of butter in a large pot over medium-high heat, stirring constantly until the butter browns and starts to foam, developing a nutty aroma.
- Sauté the aromatics and carrots: Reduce heat to medium, add the diced onions to the pot, and cook until softened, about 2 minutes. Add the sliced carrots and a generous pinch of kosher salt, cooking an additional 3 to 5 minutes while stirring, until carrots are coated in butter and beginning to soften.
- Add flavorings and simmer: Stir in the minced fresh ginger and orange zest, then pour in the chicken stock. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes, or until the carrots are tender and easily pierced with a fork.
- Puree the soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Adjust seasoning and serve: Taste the soup and adjust salt if needed. Serve hot immediately, or chill by refrigerating for about two hours if you prefer it cold. Garnish with plain yogurt, fresh basil, green onions, or other herbs as desired.
Notes
- You can substitute chicken stock with vegetable stock or a combination of stock and water based on dietary preferences.
- For a vegan version, replace butter with olive oil or a plant-based butter alternative and use vegetable stock.
- This soup can be served warm or chilled, making it versatile for different seasons.
- Adjust the ginger quantity to taste for more or less heat.
- Adding a dollop of plain yogurt adds creaminess and balances the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
