Carrot Ginger Soup

Soup, soup, soup! ‘Tis the season for soup and I have been making tons of different types of soups using the Williams-Sonoma Soup of The Day cookbook. My only issue with this cookbook is the fact that there are very few pictures. I understand that a soup, is a soup, and they look very similar but I still like to see what I am going to eat.

Get ready to be inundated with soup recipes all season long. The first soup I made was the soup for October 1: Carrot Ginger soup.

photo1.  I don’t love ginger. I didn’t grow up eating a lot of ginger and it is definitely an acquired flavour. It is a mixture of spice and sweetness which can nicely round out a dish or completely overpower. Unfortunately, in this dish, it completely overwhelmed all other flavours in the dish.

2. I would suggest using less broth to make this soup because in my opinion, all homemade soup should be thick and slightly chunky. This soup was too thin for my liking.

3. The orange zest was a nice bit of zing in the soup but when working in tandem with the ginger, it created an overwhelming citrus, fruity note to the soup.

We finished off the soup but I will not be making this soup again. If you love ginger, this soup is for you!

Recipe is below the cut, and happy munching!

2 tbsp
1 large sweet onion, finely chopped
2 cloves garlic, minced
1 lb carrots, cut into slices ¼ inch thick
Salt and freshly ground pepper
6 cups chicken broth
1 ½ tsp peeled and grated fresh ginger
½ tsp freshly grated orange zest
Minced chives for garnish

1. In a large, heavy pot, warm the butter over medium-low heat. When the butter has melted and the foam begins to subside, add the onion and sauté until it softens and is just translucent, 10-12 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the carrots and salt to taste and stir to coat the carrots well with the butter.

2. Add 2 cups of the broth, increase the heat to high, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover, remove from the heat, and let cool slightly.

3. Working in batches, puree the soup in a blend. Return to the pot and warm over medium-low heat, gradually whisking in the remaining 4 cups broth. Stir in the ginger and orange zest. Reheat gently, stirring occasionally, until the soup is hot, about 10 minutes. Season with salt and pepper and serve, garnished with chives.

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