When my overnight forecast calls for a record 16-degree low in South Louisiana, you know it’s time to bring out the soup pot. And this cold-weather recipe will become one of your all-time favorites.
You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, but trust me. When the flavors explode on your tongue, you’ll be back for a second, third, fourth, well, you get the message. And you’ll be getting compliments galore from family and friends.
Sweet and spicy, a tasty combination. (All photos credit: George Graham)
And I call it 24-Carrot Puréed Gold. Well, maybe not twenty-four, but two pounds, for sure. This easy Carrot Ginger Soup sets the gold standard for taste, and with the combination of carrot and ginger as the base, you’re in for a wealth of bold flavor.
24-carrot goodness!
Shortcuts abound in this tasty soup, and I give you two cooking methods: the stovetop version and an Instant Pot option. First, I don’t peel the carrots; the peel has flavor and nutrition and will purée along with everything else. Next, instead of peeling and chopping ginger, I use the squeezable pureed ginger that I keep in my fridge. I use it often and am hard-pressed to tell the difference. Finally, if you don’t already own a stick blender, buy one immediately. The ease and convenience of “plug and pulverize” as well as the simple clean up are worth the minimal investment.
I get an Asian vibe here; I guess the ginger hints at a familiar Thai flavor profile, but the combination is much more than that. With its sweet and spicy notes, my Carrot Ginger Soup delivers a unique taste explosion.
- 2 pounds carrots
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion
- 1 teaspoon fresh thyme
- 1 teaspoon minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon white pepper
- 6 cups chicken stock
- Kosher salt
- 6 teaspoons freshly grated lemon zest
- Cut the ends off the carrots and cut in 1-inch pieces. If applicable, reserve some of the leaves from the stems for later use as garnish.
- In a large pot with a heavy lid over medium-high heat, add the butter and sauté the onion until translucent, about 5 minutes. Add the thyme, garlic, ginger, lemon juice, and white pepper. Sauté for another 2 minutes.
- Add the chicken stock along with the carrots and bring to a boil. Lower the heat to a simmer and cover the pot. Cook until the carrots are tender, about 45 minutes.
- Using an immersion blender (or regular blender), pulverize the carrot mixture until puréed with no lumps. Season with salt to taste.
- Ladle into bowls and add a sprinkle of grated lemon zest. Garnish with a carrot leaf, if applicable.
- Cut the ends off the carrots and cut in 1-inch pieces. If applicable, reserve some of the leaves from the stems for later use as garnish.
- In the Instant Pot, add the butter, onion, thyme, garlic, ginger, lemon juice, white pepper, and chicken stock along with the carrots.
- Set to Manual and to High Pressure. Set timer for 35 minutes and turn valve to Sealing.
- Once cooked, Quick Release the pressure.
- Using an immersion blender (or regular blender), pulverize the carrot mixture until puréed with no lumps. Season with salt to taste.
- Ladle into bowls and add a sprinkle of grated lemon zest. Garnish with a carrot leaf, if applicable.
A taste explosion!
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Hey Joan-
Not a big fan of cold soups, so no, I have not tried it cold. But, I can only expect it would be delicious. Let us know.
Thanks for this recipe! I will definitely give it a try. Do you think canned carrots will work in this recipe, or does it have to be fresh?
Jamie – Fresh, for sure. Fresh carrots are available year-round, and the bright flavor and color are worth a trip to the supermarket. All the best.
Wondering if this freezes well?
Hey N – Yes. I think you will love it. Give it a try and let us know.