Save Recipe Print
Ginger-Soy Carrot Soup
Total:
50 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.

Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Ginger Carrot Soup

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Soy Ginger Dipping Sauce

Recipe courtesy of Alton Brown

Roasted Carrots

Recipe courtesy of Ina Garten

Carrot-Ginger Soup with Roasted Vegetables

Recipe courtesy of Food Network Kitchen

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword