Ginger Carrot Soup Recipes

GINGERED CARROT SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
• Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

GINGER-CARROT SOUP

Steps:

• Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

CARROT GINGER SOUP

Steps:

• Remove the strips of orange zest: It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

CARROT AND GINGER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
• Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
• Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
• Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

GINGER-CARROT SOUP

Steps:

• In a large (5-quart) saucepan, heat oil over medium; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
• Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add sugar and lemon juice to taste. Season with salt and pepper, if necessary. (If freezing, proceed to step 3.) Return soup to pan; heat over medium, stirring in cream, if desired.
• To freeze: Cool to room temperature. Divide among airtight containers (leaving 1 inch space at top), and freeze up to 3 months. To heat, place container upside down under hot tap water to release block of soup; place in a medium saucepan. Cover, and cook over medium-low, adding water to thin, if necessary. Stir in cream, if desired.

CARROT & GINGER SOUP

Steps:

• Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
• Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
• Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

GINGER CARROT SOUP

Steps:

• In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
• In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
• In a small bowl, combine the yogurt, honey, thyme and black pepper.
• With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
• Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.

GINGER AND HONEY CARROT SOUP

Steps:

• Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic.
• In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown.
• Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
• When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.
• To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired

CARROT-GINGER SOUP

Steps:

• In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.