Sunny Carrot Ginger Soup

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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