Roasted Carrot Soup with Ginger
Carrot soup with ginger is packed full of healthy ingredients that make it a great choice to eat all year long. In this roasted carrot soup recipe, the earthy flavor in the carrots compliments the pugnaciousness of the ginger and the brightness of the coriander.
A few things help make this carrot soup recipe standout. Roasting the carrots helps to concentrate their flavors and makes the soup taste like it has been cooking for days. It also helps to use fresh ginger that has been added after the heat has been reduced. In our testing, we found the ginger’s flavor disappeared when it was added to early in the cooking process.
The easiest way to puree this soup is to use a stick blender; we like the Cuisinart Smart Stick. If you don’t have a stick blender, a regular blender works just fine.
Roasted Carrot Soup with GingerPrint Pin Recipe
- 3 lb carrots, cut into large chunks
- 1/2 medium white onion, diced
- 2 tbsp ginger, minced
- 1 tbsp lemongrass, minced
- 1 clove garlic, minced
- 6 cups vegetable stock
- 1 cup cream
- 2 tbsp butter
- 1 tsp coriander
- 1-1/2 tsp salt
- 1 tsp white pepper
- Peel the carrots and cut them into large chunks. Roast the carrots for 30 minutes in a 400℉ oven.
- While the carrots are roasting, prep the onions, garlic, ginger, and lemongrass. When the carrots have finished roasting, sauté the onion, garlic, and lemongrass in a large pot with some butter.
- Add the carrots, stock, coriander, salt, and pepper and bring everything to a boil. Reduce the heat and add the ginger.
- Cook the soup on a low simmer for 30 minutes.
- Pour in the cream and use a stick blender to puree the soup until it has a smooth texture.
- Sometimes when we’re serving this soup, we’ll top it with a little yogurt and chopped cilantro.