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.
Carrots
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 because you will puree them. But the bigger you cut them, the longer they will take to cook. In total, you need about four cups of cut carrot.
Other Ingredients
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 at one.
Making The Soup
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. If you're new to soup-making, this step of sauteing the aromatics first is key to building flavour.
Adding the Carrots
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.
Puree The Soup
Once the carrots soften, allow the soup to cool slightly for about ten minutes, then pour it into a blender to puree. You can also use an immersion blender to puree if you prefer.
When you puree 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 centre, 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.
Puree the soup until it is smooth. You may need to add a little more water to get the consistency you want. After the soup is pureed, taste it and adjust the seasoning with salt and pepper, then serve. For more tips on making great soup, check out my guide to understanding soup.
Recipe
Ingredients
- 2 teaspoon olive oil
- 1 cup sliced onion
- 1 tablespoon sliced garlic
- 1 tablespoon sliced ginger 2 tablespoon for a stronger ginger flavour
- 4 cups carrot peeled and sliced
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 cup orange juice
- 4 cups hot water
Instructions
- Warm a medium pot over medium-high heat. Add the oil, onion, ginger, and garlic and sauté for 3 minutes or until the onions start to soften.
- Add the carrots, salt, and pepper and cook for another 3 minutes.
- Pour the orange juice into the pot, cook for 3 more minutes.
- Add the water, bring to a boil, turn the heat to medium-low and simmer for 15-20 minutes or until the carrots are tender.
- Purée the soup in a blender until smooth. Adjust the consistency with a little water if needed.
- Taste the soup and adjust the seasoning with salt and pepper and serve.
The Wrap Up
This soup is one of my favourites in the entire Hearty Soup Series -- simple to make, incredibly flavourful, and always a crowd-pleaser. Give it a try and let me know how it turns out for you.
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