Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onions
- 1/2 cup diced celery
- 1/4 cup minced ginger
- 1 tablespoon minced garlic
- 1/2 pound carrots, peeled and roughly chopped
- 4 to 6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 bay leaf
- 1/2 cup heavy cream
- 1/4 cup sour cream
- Chopped chives, for garnish
Directions
Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.
Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning, add the heavy cream to the pot.
To serve, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh chives.
Photo: Carrot Ginger Soup Recipe
















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By esme.m_11938393
san francisco, CA
on February 05, 2013
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Fabulous flavor - omitted heavy cream to cut calories and used goat yogurt mixed with a dash of honey as topping. I am not a cooked carrot fan but this soup I loved. Loved it cold for a quick lunch.
By Chef Striker
New Jersey
on August 08, 2012
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Excellent taste of the carrot and ginger. This soup gives the impression and taste that you put a lot of work into this dish. Creamy texture and full of flavor. I followed the recipe to its specifications - masterpiece! Next time, I will leave a few 1 -2 inch pieces of carrots in the soup rather than puree them all with the immersion blender. I too, added a bit more garlic and ginger since I am a fan of each of those ingredients, fantastic!
By Chefette*
The Kitchen
on January 08, 2012
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This soup is delicious with pumpernickel bread!
Read all 16 reviews