Brighten the last days of winter and the colder days of spring with this delicious creamy ginger carrot soup.
Oh what a life… actually there is not really an update about my life to give. Life is good, work is good, there isn’t much to say except for that I started to learn how to crochet! Now, I have crocheted before, I make crocheted beaded bracelets which you can find in my Etsy Shop. But I’ve never really made anything crocheted with yarn – so, if you want a follow along you can check out the TBC Handmade page here on The Beader Chef or you can follow along on the TBC Handmade Instagram.
Now, what lead to this soup recipe? An over abundance of carrots… I bought a 5 pound bag instead of a 2 pound bag.
Why I love ginger carrot soup
I love soups, but regular carrot soup is not one of my favourites. I find it too sweet and therefore not enjoyable. So, to counteract the sweetness of the carrots I decided to add a twist on a classic – for me that is adding ginger.
It’s also quite versatile. You can serve it a little more watered down as a zingy appetizer to a rich meal. Or you can eat as a meal with a salad (might I suggest Israeli salad) and some sort of bread (say hello to the focaccia of your dreams).
Recipe Notes
You choose the consistency. Everyone likes creamed soups at different consistencies. Therefore if you like thicker soup you can reduce the amount a broth used to cook the carrots. Adding broth during the blending process if too thick. If you have added too much broth for your liking, you can simmer the blended soup stirring occasionally to evaporate some liquid until the desired consistency.
You can jazz it up many different ways. Photographed is just some chiffonade basil, which is quite easy and simple. You can also top the soup with pesto, a drizzle of dairy cream or coconut milk, fresh cracked pepper, homemade croutons or whatever else you heart pleases.
GINGER CARROT SOUP
Brighten the last days of winter and the colder days of spring with this delicious ginger carrot soup.
INGREDIENTS
- 1 tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, smashed
- 3 cups carrots, chopped
- 1 tbsp fresh ginger, minced or grated
- 4 cups vegetable broth
- salt and pepper, to taste
- topping of your choice (see recipe notes)
INSTRUCTIONS
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Over medium heat sauté onions in olive oil and salt to taste in a large heavy bottom pot until translucent, about 5 minutes. Add carrots and garlic and continue to cook for 8 minutes. Add ginger and stir until fragrant, about 1 minute.
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Add vegetable broth and let everything come to a simmer. Let cook until carrots are tender, about 30 minutes.
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Once tender, let cool slightly and blend using a blender and return to the pot. Alternatively, blend the soup in the pot using an immersion blender.
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Heat over low to desired serving temperature and serve with your choice of topping.
RECIPE NOTES
You choose the consistency. Everyone likes creamed soups at different consistencies. Therefore if you like thicker soup you can reduce the amount a broth used to cook the carrots. Adding broth during the blending process if too thick. If you have added too much broth for your liking, you can simmer the blended soup stirring occasionally to evaporate some liquid until the desired consistency.
You can jazz it up many different ways. Photographed is just some chiffonade basil, which is quite easy and simple. You can also top the soup with pesto, a drizzle of dairy cream or coconut milk, fresh cracked pepper, homemade croutons or whatever else you heart pleases.
Did you make this recipe?
Please let me know! Tag @thebeaderchef on Instagram and tag it #thebeaderchef
Tools I Used for Ginger Carrot Soup
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