Sunny Carrot Ginger Soup

One of my all-time favorite soups is carrot ginger. That vivid orange, and ginger heat is like sunshine in the winter months.  I first made this soup when my dad had an over-abundance of carrots in his garden.  He gave me a bushel of the sweetest, brightest orange carrots.  Unfortunately, these jewels were not the typical carrot that Bugs Bunny might nibble on, but were actually triangular in shape!  Instead, their shape made them perfect candidates for a soup or stew.  Sheer volume afforded me the opportunity to experiment.  Once I stumbled upon this recipe though, I knew it was a keeper!

It feels like spring has been trying to sneak in a little early this year, so I thought I’d help it along by serving this sunny soup for dinner.  Paired with a kale, apple & almond salad drizzled with molasses vinaigrette, and whole wheat bread on the side, it makes a healthy and satisfying meal.

Carrot Ginger Soup (adapted from a recipe by Janice Gill)

1 medium onion, minced

¼ c. ginger, minced

2 tbsp. olive oil

3 c. chicken stock (or 3 c. water for vegetarian version)

3 c.  Water

1 ½ pounds carrots, roughly chopped

1 tsp. sugar

1 ½ c. light cream or soymilk

3 tbsp. unsalted butter

¼ c. all-purpose flour

½ tsp. orange rind

Juice of one orange

  1. In a medium saucepan cook the onion and the ginger in the olive oil over moderate heat until the onion is softened.
  2. Add stock & water (or just water for a vegetarian version), carrots and sugar, and bring to a boil, then simmer mixture for about 35 minutes until the carrots are tender.
  3. Let cool, then in a blender (in batches) or with an immersion blender, puree the mixture until smooth.
  4. Return mixture to saucepan and stir contents over low heat.
  5. In a larger saucepan, melt butter over medium heat.  Add the flour gradually and cook, stirring for 4 minutes or until the mixture is foamy.
  6. Stir the carrot mixture to the roux, whisking to incorporate thoroughly.  Add the cream or soymilk, orange zest, juice, and salt and pepper to taste.
  7. Simmer 5 more minutes but do not boil.
  8. Serve plain or with a dollop of yogurt.
Image - Carrot Ginger Soup with Kale, Apple & Almond Salad

Carrot Ginger Soup with Kale, Apple & Almond Salad

About these ads

About moorebetterfood

Over the last several years I've worked as a sustainable food consultant, educating and linking hospitals and the health care community with information and resources about healthy, sustainable food and food practices in order to redefine the concept of hospital food. Now, my goal is to share my expertise in purchasing and preparing sustainable food and economical kitchen practices with home cooks.
Gallery | This entry was posted in Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Sunny Carrot Ginger Soup

  1. Michelle says:

    This looks fabulous! I cannot wait to try it!! Thanks for posting this :)

  2. I am vegetarian so I like the vegetarian version of it.
    Thanks for sharing this healthy recipe with us.

  3. Alex says:

    Don’t worry Michelle, I have tried it, and I just can’t get enough!

  4. I love carrot and ginger soup- this looks fabulous!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s