Jan 9, 2013
Hillary

Carrot Ginger Soup

I was going through recipes on here and realized that despite my absolute love for soups, you would never know it based on the recipe counts in the various categories! Soups are one of my smallest yet I kid you not, there are weeks that I will actually make two different soups for dinner because I am that big of a fan. Winter, summer, what ever season, mention the word soup and 9 times out of 10 I am game! There is something so homey and comforting about soup and let’s be honest, when it comes to week night meals I am a sucker for any one pot wonder! Soups are perfect in that category. Plus they are so easy to double in size so you have a tasty meal one night and leftovers waiting for you the next day for lunch!

This carrot ginger soup is something I stumbled upon over at Eat, Live, Run (a super fun food blog!) and the combination of carrot and ginger just had a ring to it! A ring on my taste buds that is. Ginger by itself always adds a bit of spice and warmth to any dish or baked good and I was immediately intrigued about combining it with the carrot to make a soup. Carrot soup by itself just seems a little boring and flat, but add the ginger and your carrot soup will come to life! The taste is as vibrant as the soup color!

Here’s all that you need:

Ingredients:

(From Eat, Live, Run. Serves 2. If for dinner pair with a side dish but could be the perfect serving for lunch.)

  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 2 tablespoon fresh ginger
  • 1 pound carrots, peeled and chopped
  • 1/4 teaspoon coriander
  • 1/2 kosher salt
  • 2 cups chicken broth
  • handful of thinly sliced green onions (optional)

When making a soup, I find it easiest to do all the chopping up front. Go ahead and chop the carrots, shallot and ginger.

Heat the olive oil over medium high heat in a medium saucepan (larger if you are making a larger batch).  Saute the shallot for a few minutes until it becomes soft and translucent. Add the ginger and saute for an additional few minutes. 

Add the carrot, coriander, and kosher salt.

Pour in the chicken broth and give everything a good stir.

Bring everything to a boil and then reduce the heat to a simmer and let the soup cook for about 15 minutes. Remove the soup from the heat and if you have an emersion blender you can use that to puree the soup. You can also use a regular blender if you are without the other gadget and it will work perfectly.

Your soup is now ready to serve and you can top it off with a few thinly sliced green onions if you’d like! We were having this for dinner and I thought we needed a bit more than just soup. So I paired it with a grilled cheese and side salad. Yum! It’s not even dinner time but I’ve made myself hungry! It’s also my suggestion that you try to make a little extra so you can have leftovers for lunch the next day or double the servings and store it in an plastic container in the freezer for a quick week night meal! For now, that’s carrot ginger soup…in the shell of a nut!

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