Some soups are delicious for their variety of vegetables. This is not that soup.
This carrot, ginger soup will be a big hit. It’s smooth and flavorful with an interesting zest coming from the ginger. It’s beauty is its simplicity, where each ingredient is appreciated. But even with just two vegetables, it will hold your taste bud’s attention from beginning to end.
It’s also made in a blender — I love any reason to use my Vitamix.
Try a free sample! Come see me this Saturday at 1 p.m. at the Pittsburgh Home Show at the David L. Lawrence Convention Center. I’ll be speaking about our awesome new online grocery store everybodycravespantry.com and giving out free soup samples — made with some of the products from the site.
Carrot Ginger Soup
- 3 tbsp salted butter
- 1 1/2 pounds carrots (6-7 large carrots), sliced thin
- 2 cups chopped white or yellow onion
- 1 tsp pinched ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of orange zest
- Chives, parsley, dill, fennel or hot pepper flakes
- Sauté onions and carrots. Melt butter in a soup pot over medium heat and cook the onions and carrots. Stir occasionally. You want the onions to soften — about 5 to 8 minutes — without browning the onions or the carrots. Sprinkle a tsp of salt in the pot as they cook.
- Pour in soup stock, water. Then add ginger and strips of orange zest. Cover and bring to a simmer. Cook until the carrots are softened, or about 20 minutes.
- Remove the strips of orange zest.
- Purée soup. Working in small batches (3-5), spoon the carrots, onions and brother mixture into a blender and purée until smooth.
- Add more salt to taste. (If you are using unsalted brother and/or unsalted or homemade butter, you may wish to add more salt.)
- Garnish with chives, parsley, hot pepper flakes, fennel, dill or anything you wish!