Carrot Ginger Soup

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “ginger”. I felt that this theme was a bit too broad because over half the food I make contains ginger and I always have some on hand. Then I realised that I really wanted soup and ginger goes great in soup. This soup tasted really good and actually felt like it was healthy. I loved the warm inside feeling I got from it. That being said, I felt it could have used more spice… like I think about most things.

  • Servings: 5-serving
  • Difficulty: easy
  • Print


  • Course: side dish
  • Cooking Time: 45 mins


3 Tablespoons Butter
1 1/2 lbs Carrots
1 small White Onion
1 small Yellow Onion
to taste Kosher Salt ,
1 teaspoon Fresh Ginger , grated
2 Cups Chicken Broth
3 Large strips Orange Peel
Chives , chopped


  1. Melt the Butter over medium heat in a large pot.
  2. Meanwhile, peel and slice the Carrots and mince the Onions so that you have 2 Cups of minced Onions.
  3. Add the sliced Carrots and minced Onions to the melted Butter until the Onions soften (about 5 – 6 minutes), stirring occasionally. About half way through the cooking, add 1 teaspoon Kosher Salt.
  4. Peel the Ginger and Orange Peel.
  5. Add the Chicken Broth, 2 cups of Water, peeled Orange Peels, and grate the Ginger directly into the pot. Bring to a simmer, cover, and cook until the carrots are soft (about 20 minutes), stirring occasionally.
  6. Remove the strips of Orange Peels.
  7. Working in small batches, pour the Soup in a blender so that it comes up about a 1/3 of the way up the blender. Cover the blender with a rag, leaving a hole for steam to release, and puree until smooth (about 30 seconds). Transfer the soup to a large pot or container. It took me about 3 blends.
  8. Mix the Soup thoroughly and add Kosher Salt to taste.
  9. Transfer the Soup back to the pot and heat through
  10. While the soup is heating, chop the Chives.
  11. Serve warm with the Chives as a garnish


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