Carrot Ginger Soup
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6
Ingredients
  • 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
Instructions
STOVETOP VERSION
  1. 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.
  2. 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.
  3. 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.
  4. Using an immersion blender (or regular blender), pulverize the carrot mixture until puréed with no lumps. Season with salt to taste.
  5. Ladle into bowls and add a sprinkle of grated lemon zest. Garnish with a carrot leaf, if applicable.
INSTANT POT VERSION
  1. 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.
  2. In the Instant Pot, add the butter, onion, thyme, garlic, ginger, lemon juice, white pepper, and chicken stock along with the carrots.
  3. Set to Manual and to High Pressure. Set timer for 35 minutes and turn valve to Sealing.
  4. Once cooked, Quick Release the pressure.
  5. Using an immersion blender (or regular blender), pulverize the carrot mixture until puréed with no lumps. Season with salt to taste.
  6. Ladle into bowls and add a sprinkle of grated lemon zest. Garnish with a carrot leaf, if applicable.
Notes
Don't leave out the lemon zest; it finishes the dish with a bright flavor boost. I substitute the squeezable ginger paste and get delicious results. Don't get heavy-handed with the spice, but rather, let the flavor of the carrot and ginger shine. The Instant Pot version is not quicker but more convenient. While developing taste by sauteing the aromatics is necessary for the stovetop method, the Instant Pot locks in the flavor, thus eliminating that step.
Recipe by Acadiana Table at https://acadianatable.com/2021/02/15/carrot-ginger-soup/