Carrot Ginger Soup

READY IN: 40mins
Recipe by jlee4108

Sweet carrots puree is seasoned with a tang of ginger and garnished with fresh herbs. Curl up with a bowl and let this soup warm you through winter.

Top Review by Valeria

When I found that this recipe was missing the measure of stock required, I decided to add my own touch to it. When I fried the onions, garlic and ginger, I added about a tablespoon of curry. Then I threw in the carrots, stirred things around, put in about a cup of broth to keep it from sticking and help the veggies soften faster, then I covered it to cook about 5 minutes. Added about 1.5 L of water, then a can of light coconut milk, about 1.5 c cooked yellow split peas, and some complimentary spices, salt and pepper until I got the right blend of flavors. After simmering for 20 minutes I blended it all. I can't say I know what the intended recipe was supposed to be like, but my concoction tastes wonderful. It's the sunniest winter soup I've ever made!

Ingredients Nutrition

Directions

  1. Heat the oil and butter in a large, heavy stockpot over medium-high heat. Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
  2. While the vegetables are cooking, heat the stock in another large pot over medium heat. Add the stock to the vegetables and simmer and turn heat down to low. Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
  3. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and purée in a food processor. Season with salt and pepper to taste.
  4. Ladle the soup into bowls. Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired. Serve immediately.

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