Carrot Ginger Soup
A recipe for Carrot Ginger Soup! Carrots and onions are blended with ginger, warming spices, and vegetable broth for a comforting and easy soup.
Servings 4 Servings
Ingredients
- 2 tablespoons (30 grams) unsalted butter
- 1 large onion peeled and chopped
- 1 1/2 pounds (680 grams) carrots peeled and chopped into 1 inch (2.5 centimeter) pieces
- 2 garlic cloves peeled and minced
- 1 1/2 teaspoons grated fresh ginger
- 1 teaspoon mild curry powder
- 1 teaspoon salt to taste
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 4 cups (1 liter) vegetable broth
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon (15 milliliters) apple cider vinegar
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook, stirring occasionally until softened and starting to turn golden.
- Stir in the carrots and continue to cook until starting to turn golden around the edges.
- Add the garlic and ginger and cook until just fragrant, 30 seconds to 1 minute.
- Stir in the curry powder to completely coat the vegetables, followed by the salt, coriander, cinnamon, and black pepper.
- Pour in the broth and bring to a boil. Cover and reduce heat to medium low. Simmer until the carrots are completely tender, about 20-30 minutes.
- If the mixture thickens too much, add a little more broth or water.
- Adjust seasonings to taste, then remove from heat.
- Use an immersion blender to puree the soup until smooth. You can also carefully transfer it to a stand blender to puree until smooth.
- Stir in the heavy cream, followed by the apple cider vinegar.
- Serve the soup immediately drizzled with additional heavy cream and desired toppings.