Sometimes the most nourishing foods are also the most simple and easy to make. This carrot ginger soup is just that. All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included. Lovely.
I think this soup works best when it is puréed until perfe ctly smooth. This is best achieved using an upright blender. If you use an immersio n blender, just keep working at it until the soup is as smooth as you can make it.
We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option.
- 3 tablespoon of unsalted butter
- 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
- 2 cups chopped white or yellow onion
- 1 teaspoonminced ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- Chopped chives, parsley, dill or fennel for garnish
1 Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2 Add the stock and water and the ginger the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
3Remove the strips of orange zest and discard. Working in sma ll batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)
Garnish with chopped chives, parsley, or fennel fronds.