Carrot Soup recipe with ginger
This Carrot Soup recipe with ginger will be a family favorite meal that I hope is as memorable for them as it was for me. Save the recipe today!
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Servings: 6 large bowls or 8/9 smaller cup
Equipment
- Immersion blender
- Dutch oven or large pot
Ingredients
- 1 yellow onion, chopped and sliced
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. salted butter
- 3 lbs carrots (This is about 1 and 1/2 bags)
- 2 Tbsp. chopped fresh ginger. Add another tablespoon if you love ginger.
- 64 oz. chicken broth or vegetable broth
- Creme Fraiche and parsley or dill to top
Instructions
- Peel and cut the carrots into 1-inch slices.
- Add the extra virgin olive oil to a Dutch oven or a large pot and heat on medium.
- Then add the onions and begin to caramelize them by stirring continuously.
- After about 4 minutes, add the butter and continue to stir. The butter will have a lower burn point so you want to make sure you are stirring so the onions don't burn. Stir to caramelize for about 6 minutes.
- Add in the ginger and stir in for about 3 minutes.
- Add in the carrots and coat with the onion and ginger mix.
- Add the broth and then bring everything to a boil.
- Once boiling, reduce heat and simmer for another 10 minutes or until the carrots are tender enough to be pierced with a fork.
- Turn off the heat and mix with the immersion blender. Do this several times until the soup is smooth and free of large chunks of the vegetables.
- Simmer together on low for about 10 minutes and add in a little pepper to taste.
- Let cool for about 5 minutes and then serve warm. Top with creme fraiche, fresh parsley or fresh dill.