Carrots are available year round, but for some reason, the warm, golden color and the use of a spice like ginger make Carrot Ginger Soup feel like an autumn food. Depending on what type of liquid you use to cook the carrots and whether or not you add cream to the soup at the end, you can make it vegetarian or vegan. I didn't do it purposely, but mine came out vegan.
Carrot Ginger Soup
- 1 diced medium red onion
- 1-2 Tbsp olive oil
- 4 Tbsp of minced fresh ginger
- 2-3 cloves finely minced garlic
- 1½ c. chopped carrots
- 3 c. vegetable broth
- ¼ c. orange juice
- salt and pepper to taste
- ¼-½ c cream or milk (optional)
Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).
Thin with additional broth as needed. Season to taste with salt and pepper.
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Reader Comments (Page 1 of 1)
10-04-2006 @ 1:11AM
spline9 said...
This sounds really good, probably more so because I've caught myself a cold. The only thing better for me would probably be a home-made spicy ginger chicken noodle ny-quil soup. Ok, there may be other options in between there...
Even though the vegan-version sounds more appealing, at what point is it best to add the optional milk/cream?
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10-04-2006 @ 5:34PM
Maria said...
I made a very similar version of this soup just 2 nights ago. I added a little extra flavor by adding a dash of sesame oil when cooking to onion and I didnt add orange juice. It was delicious.
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10-20-2006 @ 11:15PM
Jenna said...
Yummy. I thought your recipe lacked a little spice, so I boiled a half-stick of cinnamon in the broth, and added a teaspoon each of coriander and cumin. I loved the results.
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11-16-2006 @ 3:09PM
Jo Anne said...
When I made this my family thought it tasted like pumpkin pie...I'm not sure what to do to make it more like Trader Joes wonderful carrot ginger soup
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