Carrot and Ginger Soup

Tessa Morales's Note:

My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1/4 cup butter
• 2 medium onions, chopped
• 2 tablespoons grated peeled fresh gingerroot
• 1 1/2 lbs carrots, peeled and thinly sliced
• 6 cups chicken stock or 6 cups vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. In 4-quart saucepan, melt butter over medium heat.
2. Add onions and sauté until translucent, about 5 minutes.
3. Add gingerroot and cook 2 minutes longer.
4. Add carrots and stock to onions; heat to boiling over high heat.
5. Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
6. (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
7. Salt and pepper to taste.
8. Heat soup over low heat until hot.
9. Ladle into bowls and serve.
10. Use the vegetable stock for vegetarians.

Reviews

[jdv]

I love this recipe, it is so fresh tasting! A great cream soup alternative which is elegant. I use olive oil rather than butter to make it even healthier, but have made it with butter (extra yum) for special occasions. Sometimes I use baby carrots and don't pre-slice, just make sure they are cooked until soft. Serve with a lime wedge to squeeze over just before eating for a real treat!

[Missy Wombat]

This is not a thick soup but rather one that is good for a summer meal. We ended up grating cheese into it and it should be eaten with bread. Enjoyed by all.

[yankeefan01]

I gave this recipe 5 stars because I really thought that the soup was very good in regard to the effort required to make it. Very simple. I made the soup exactly as is although I probably added a bit more ginger than called for. To serve, I floated a clementine slice in the bowl and it looked very nice and the small amount of orange added a subtle but very nice flavor to the soup. I must credit the poster that suggest lime for that idea.