Recipe by Tessa Morales
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.
Top Review by 5 Mule Team
We have been making this soup now for years and I just realized that we've never posted a review. We absolutely love this soup. It's simple, it's delicious, good in all weather (especially nice in winter with toasted Italian bread loaf w/ melted cheese on top), we feel good about eating it and serving it to our kids. We love it so much that we make double, sometimes triple batches, and freeze the rest to take out (weekly in the winter). We double the broth, triple the onions and ginger, and use just over double the carrot amount. So, 12 c. of broth, 6 onions, 6 Tbs. grated ginger, 4lb. of carrots and we do 1/4c. butter with 1/4c. coconut oil. The most tedious part is peeling the 4 pounds of carrots. The onions I put into the food processor with the thickest slicer attachment (otherwise they're mush and don't cook nicely) so that makes quick work of those. We like to slightly caramelize the onions before adding in the ginger as well. Thanks for a great recipe!
- 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 See How It's Made
- In 4-quart saucepan, melt butter over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add gingerroot and cook 2 minutes longer.
- Add carrots and stock to onions; heat to boiling over high heat.
- Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
- (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.
- Salt and pepper to taste.
- Heat soup over low heat until hot.
- Ladle into bowls and serve.
- Use the vegetable stock for vegetarians.