If you are a fan of Carrot and Ginger Soup, I think you will love this recipe. It packs a big ginger punch with a mild sweetness from the carrots. This is the second last recipe in the Chef’s Notes Hearty Soup Series, and I’m very excited to share it with you. Let’s get right to it.
Start with four fairly large carrots. To start, cut the top and bottom off the carrots, then peel them and slice them. The size and width you cut the carrots don’t really matter that much becasue you will purée them. But the bigger you cut them, the longer they will take to cook. In total, you need about four cups of cut carrot.
The other soup ingredients are one cup of sliced onion, one tablespoon sliced garlic, one tablespoon chopped ginger, one cup of orange juice and four cups of hot water. When I made the soup, I used about two to three tablespoons of ginger which was a bit overpowering. So I lowered the amount in the recipe to one tablespoon. If you like a strong ginger flavour, go with the full two tablespoons. Otherwise, leave it one.
Warm a medium pot over medium-high heat. Add in a teaspoon or two of oil along with the onion, garlic, and ginger. Cook for three to four minutes or until the onions soften.
Add the carrots into the pot along with half a teaspoon of Kosher salt and a quarter teaspoon of black pepper. Cook the carrots for three minutes, then add the orange juice and cook for another three minutes before adding the water. Bring to a boil, turn the heat down to medium-low and cook until the carrots are very tender. This should take fifteen to twenty minutes, depending on how big you cut your carrots.
Once the carrots soften, allow the soup to cool slightly for about ten minutes, then pour it into a blender to purée. You can also use an immersion blender to purée if you prefer. When you purée the soup in your blender, be very careful and make sure to vent the lid. If the lid to your blender has a removable piece in the center, take it out and cover the hole with a towel. This will prevent pressure build-up inside your blender, which can cause the lid to fly off and hot soup to go all over you and your kitchen. Purée the soup until it is smooth. You may need to add a little more water to it to get the consistency you want. After the soup is puréed, taste it and adjust the seasoning with salt and pepper, then serve.
As I said in the intro to this post, if you love carrot and ginger soup, I think you are really going to like this recipe. But, don’t take my word for it. Make it for yourself and let me know what you think.
I can finally announce that I have written a cookbook. It’s called the 5-Ingredient Cookbook for men (of course, it is for everyone). It officially goes on sale on March 16th, but you can preorder it now from Amazon in Canada here, and Amazon in the US here.
Thank you for reading this post. Please share it on Facebook, Pinterest, or Twitter to help Chef’s Notes grow. Subscribe to Chef’s Notes below, and you will never miss a post again.
This recipe for Chipotle corn salsa unlocks the secrets of Chipotle Corn Salsa and ensures…
Sourdough baking has witnessed a remarkable resurgence, captivating the hearts of culinary enthusiasts worldwide. Amid…
Diving into the world of tacos, there's one variation that stands out for its bold…
In the world of appetizers, where complexity often reigns supreme, there exists a timeless classic…
In this post, we will look at how to make the best Caesar rimmer recipe,…
Pasta Con Broccoli is a simple pasta dish made with broccoli, lemon, crushed red pepper,…
This website uses cookies.