Carrot Ginger Soup
This carrot ginger soup combines peeled carrots, fresh ginger, and garlic cooked until tender in a simmering broth, then blended until smooth to create a velvety texture. The bright orange color and fiery ginger kick give it a lively appearance and flavor, with a final finish of lime juice and cilantro for brightness.
Equipment
- Chef’s knife
- Large pot
- Immersion blender or regular blender
- Measuring cups and spoons
Ingredients
- 4 cups fresh carrots, peeled and chopped
- 1 inch fresh ginger, grated about 2 teaspoons grated
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- to taste fresh lime juice about 1 tablespoon
- a handful fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers with a gentle sizzle.
- Add the minced garlic and grated ginger, sautéing until fragrant—about 1-2 minutes—until you smell a warm, spicy aroma and the mixture turns slightly golden.
- Stir in the chopped carrots, coating them well with the aromatics; cook for another 5 minutes until the carrots begin to soften slightly and turn a brighter orange.
- Pour in the vegetable broth, bringing the mixture to a gentle boil; then reduce the heat to low and cover the pot.
- Simmer the soup for about 20-25 minutes, until the carrots are tender and easily pierced with a fork, filling your kitchen with a warm, spicy-sweet aroma.
- Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until smooth and velvety; or transfer carefully in batches to a blender and blend until silky.
- Return the smooth soup to low heat, then stir in lime juice for brightness and season with salt to taste.
- Ladle the hot soup into bowls and garnish with chopped fresh cilantro for a burst of herbal freshness and color.
- Serve immediately, savoring the velvety texture and bright, spicy flavors in each spoonful.
