I love carrot soup; next to carrot cake, it’s my top recipe for carrot themed foods. Terry and I scored this past Sunday at the market when we found 10 pounds of carrots for… $2.99. Ya, we couldn’t believe it either. So, with this honking big bag of carrots as motivation, I decided to whip up some soup; perfect for what has been the wintry of weeks so far! Here is the recipe I have put together; it’s pretty quick and just a few ingredients. I used to never put ginger in carrot soup until one day while talking about carrot soup with our caterer he told me how delicious it was with ginger. Since then I have been hooked! I’m super generous with the ginger but please put as much ginger as you like. As a side note, ginger does has several benefits for you.
Carrot Ginger Soup
1/4 cup butter
2 small-medium sized yellow onions (chopped)
12 large carrots (sliced)
Fresh ginger (sliced) to taste
1.5L of chicken broth
Salt and pepper to taste
Melt butter in a large pot. Add in onions. Sauté until golden. Add in carrots. Cook for about 10 minutes. Add in ginger and then broth. Bring to a boil and then simmer for about 30 minutes (until carrots are soft).
Rather then using a blender Terry read of using the immersion blender (awesome, less clean-up). However, we did scratch the bottom of the pot a bit… so I would suggest if you love your pots not to use this technique and use your blender instead. Which we will do next time- sorry all-clad. Blend until smooth; add salt and pepper to taste.
I like to top my soups with a tablespoon of sour cream or yogurt or olive oil. What do you like to top your soups with? Let me know in the comments below!