Main Dishes,  RECIPES

Carrot Ginger Soup

January 31, 2020 /

Dear friends, I got this delicious, satisfying and healthy recipe for “Carrot Ginger Soup” from the mom of one of my son’s friends. She is an excellent cook in her own right and I knew that if she was recommending a recipe to me, it would be good! She ripped it out of a cooking magazine a few years ago, so I’m afraid that I can’t give credit to the original cook who came up with this recipe. I have served this clementine-hued soup several times over the past few months and it is loved by young and old alike. It goes well with petite baked mushroom sandwiches, crab cakes (recipes to come in the future) and a fresh kale salad. The recipe calls for chicken broth, but it can be made vegetarian by substituting vegetable broth in its place. Please note that cooking the onions does take a while, but I promise you that the depth of flavor that it provides is well worth the investment of time. I hope that you enjoy it as much as my family does!

Please scroll down to the end of this post to get the printable recipe

Carrot Ginger Soup

This is a flavorful, healthy and satisfying soup that will please young and old alike! You can substitute vegetable broth for the chicken broth to make it vegetarian.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Servings 8

Ingredients
  

  • 2 TBS cooking oil
  • 3 Cups thinly sliced onion
  • 2 TBS sugar
  • 1/8 tsp freshly ground black pepper
  • 2 TBS grated fresh ginger
  • 8 carrots (about 1 ¼ lbs)
  • 1 sweet potatoes
  • 6 Cups chicken (or vegetable) broth
  • 1 Cup heavy whipping cream or half & half (you can reduce this amount if you'd like)

Instructions
 

  • For caramelized onions, heat oil over medium heat. Add sliced onion, sugar and pepper; reduce heat to low. Cook, uncovered, 30 minutes, stirring twice. Add ginger. Cook, covered, 20-30 minutes more or until onion is golden brown, stirring occasionally.
  • Meanwhile, peel carrots and sweet potato and cut into 1 inch pieces. In large saucepan or Dutch oven, combine broth, carrots and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender.
  • Add the caramelized onions. Puree until nearly smooth with a handheld blender or process, 2 cups at a time, in a food processor. Add cream; heat through. Season to taste with salt and pepper. If the soup seems too thick, you can add a bit more stock or water.
    Enjoy!