As the snowflakes dance outside, blanketing the world in a soft, fluffy layer of white, there’s no better way to enjoy the cozy charm of a winter evening than by wrapping your hands around a warm bowl of Chef Sadie's homemade Carrot Ginger Soup. This vibrant, velvety soup is delicious and packed with nutrients to keep your spirits high while you embrace the chilly weather. Let’s dive into this perfect recipe for comfort!
Rated 5.0 stars by 1 users
Soup
French
Sadie Morales
4-5
10 minutes
50 minutes
As you settle in with your steaming bowl of homemade Carrot Ginger Soup, the world outside will seem miles away. Perfect for a snowy evening at home, this wholesome dish will warm your body and soul, making even the coldest night memorable. So grab your friends and family, gather around the dinner table, and enjoy the flavors of winter right in your kitchen!
Stay warm and happy cooking!
2 Pounds Carrots
3 Tablespoons Extra Virgin Olive Oil
¾ Teaspoon Fine Sea Salt, Divided, to Taste
1 Medium Yellow Onion Chopped
2 Cloves Garlic, Pressed or Minced
1 Tablespoon Fresh Ginger Minced
4 Cups Vegetable Broth (or Water)
2 Cups Water
1 to 2 Tablespoons Unsalted Butter, to Taste
1 ½ Teaspoons Lemon Juice, to Taste
Freshly Ground Black Pepper, to Taste
Creme Fraiche
Micro Greens
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper for easy clean up.
To prepare your carrots, peel them and then cut them on a diagonal so each piece is about ½ inch thick.
Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt.
Roast the carrots until they are caramelized on the edges and easily pierced through by a fork. About 20 minutes.
Once the carrots are almost done roasting, in a soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5-7 minutes.
Add the garlic and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom of the pot.
Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully use either an immersion blender to blend the soup, or transfer in small batches to a blender. Be careful not to fill the blender too full! If using a blender be sure to take the following precautions. Always prioritize safety by only filling the blender part way, remove the center cap from the lid to allow steam to escape, cover the lid with a dish towel, and blend in batches on a low speed to prevent splattering and potential burns. Always let the soup cool slightly before blending!
Add the butter and the lemon juice with several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you like more richness, or a little more lemon juice for more zing! Blend again and serve.
This soup keeps well covered in the refrigerator for about four days. Or, you can keep this soup for several months in the freezer.
