Hey there! So, let me tell you about this carrot ginger soup that has become a staple in my kitchen. I remember the first time I made it; it was a chilly evening, and I was craving something warm and comforting. I had a bunch of carrots languishing in the fridge (you know how they sometimes end up there, forgotten), and a piece of ginger that had survived from a previous sushi night. It was like the universe was telling me to make soup. And guess what? It turned out to be a hit!
Why You’ll Love This
I make this soup whenever I need a quick pick-me-up (or when the weather decides to be particularly gloomy). My family goes crazy for it because it’s just so darn tasty and easy to make. Plus, it’s a great way to sneak in some veggies for the kids. And between you and me, it’s just one of those recipes that makes you feel like you’re doing something right.
Ingredients List
- 1 tablespoon olive oil (or butter, if you’re feeling indulgent)
- 1 onion, chopped (red or yellow, whatever you’ve got)
- 4-5 carrots, peeled and sliced
- 1 piece ginger, about a thumb-sized chunk, peeled and grated
- 4 cups vegetable broth (chicken works too, in a pinch)
- Salt and pepper to taste
- Optional: a dash of cream or coconut milk for richness
Directions
- Heat the olive oil in a large pot over medium heat. Toss in the onions and cook until they’re soft and slightly caramelized. This is where I usually sneak a taste; I can’t help it!
- Add in the carrots and ginger, giving them a good stir. Cook for about 5 minutes or until the carrots start to soften.
- Pour in the vegetable broth and bring the mix to a boil. Once boiling, reduce the heat and let it simmer for around 20 minutes. Don’t worry if it looks a bit weird at this stage – it always does!
- After the veggies are tender, blend the soup with an immersion blender until smooth. If you don’t have one, a regular blender works too, just be careful with the hot liquid.
- Add salt and pepper to taste. If you’re feeling fancy, stir in a splash of cream or coconut milk.
Notes
I found that roasting the carrots beforehand adds a nice depth of flavor, but honestly, who has time for that on a busy weeknight? Oh, and don’t skimp on the ginger, it’s the star here!
Variations
Once, I tried adding curry powder, but it kind of overpowered the ginger, so maybe skip that unless you’re a huge curry fan. Adding a dash of orange juice gives it a zesty twist, though!
Equipment
You don’t need any fancy gadgets. A simple pot and a blender are your best friends here. If you don’t have an immersion blender, you could even use a potato masher for a chunkier texture.
Storage Information
This soup keeps well in the fridge for about 3 days (though honestly, in my house it never lasts more than a day!). It’s great for meal prep, too.
Serving Suggestions
I love serving this with a thick slice of crusty bread. My family has a tradition of adding a sprinkle of fresh herbs on top, like parsley or cilantro, which adds a nice pop of color.
Pro Tips
I once tried rushing the simmering step and regretted it because the flavors hadn’t melded properly. Take your time with this one – patience is a virtue, right?
FAQ
Can I freeze this soup? Yes, you can! Just let it cool completely before you put it in the freezer. It’ll last for about a month.
Is it okay to use ground ginger instead of fresh? You can, but fresh ginger really makes a difference in flavor. I think you’ll notice the difference!
What if I don’t have vegetable broth? You can use water in a pinch, just add a bit more seasoning to boost the flavor. Or check out Serious Eats for a quick broth recipe.