One of my favorite things to do on a crisp weekend afternoon is to make a cozy, soul-warming pot of soup. It’s a favorite because soup is never an exact science: a sprinkle of this, a splash of that, tweaking and building flavors until it’s juuusst right. Making soup is a great way to use up food items that may otherwise go to waste, plus it always tends to get better with time, so it’s fantastic to eat throughout the week, or freeze some to stock up for later. This simple, nutritious recipe for Carrot Ginger Soup is one that is perfect for serving piping hot in a mug, or chilled for a refreshing, light lunch on a hot summer day. Sweet, earthy carrots and the gently-spicy zing of ginger are blended together with a bit of cream for a smooth, velvety, vibrantly beautiful soup.
Here’s what you’ll need:
- 3 T. unsalted butter
- 2 onions, chopped (about 4 c.)
- 3 lbs. carrots, washed and cut into (approximately) 1-inch pieces
- 6-8 c. low-sodium chicken stock (or vegetable if you prefer)
- 3T. fresh, grated ginger
- 2 c. heavy cream, half and half, or even fat-free half and half (If you really want to cut the calories, use milk, or omit altogether)
- Salt and pepper to taste
- Optional toppings: scallions, sour cream, Crème fraîche, or fresh parsley
In a large pot, melt the butter over medium heat and add the chopped onions and a pinch of salt. Cook the onions until soft and translucent, about 7-10 minutes.
Next, add the carrots, ginger, and broth to cover the carrots plus about one inch. Bring to a boil and cook until the carrots are soft, about 20 minutes.
Your soup is basically done at this point, except for one final step: blending. To avoid burns from splashing boiling-hot soup, turn the heat off and let the soup cool, uncovered, for at least 10 minutes (I usually wait 20-30).
Add the cream and, with a blender, immersion (stick) blender, or food processor, blend the soup until it is fully smooth and velvety.
And that’s it; wasn’t that easy? And isn’t it beautiful?