Description
A comforting and flavorful Zesty Carrot Ginger Soup that is perfect for a cozy meal. This soup combines the sweetness of carrots with the zing of ginger and a touch of citrus, creating a delicious and nutritious dish.
Ingredients
Scale
For the Roasted Carrots:
- 2½ pounds carrots (about 8 large, peeled and sliced into 1/2″ thick coins)
- 2 tablespoons olive oil (divided)
For the Soup:
- 1 medium sweet (Vidalia) onion (chopped to 1/2″)
- 1 medium leek (halved and thinly sliced into 1/2″ moons)
- 2 cloves garlic (minced)
- 2” knob fresh ginger (peeled and grated)
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 4 cups low sodium broth (vegetable or chicken)
- 2–4 tablespoons orange juice
- ¼ – ½ cup heavy cream
Instructions
- Heat oven. Position a rack in the lower third of the oven and preheat to 425°F. Line a baking sheet with parchment paper.
- Roast carrots. Peel and slice carrots, toss with olive oil, roast for 20-25 minutes until tender and caramelized.
- Saute alliums. Cook onion and leek in olive oil until soft.
- Season with ginger. Add garlic, ginger, and cumin; cook until fragrant.
- Simmer soup. Combine roasted carrots with broth, simmer, then blend until smooth. Add cream and orange juice.
- Adjust seasoning. Taste and adjust salt, pepper, and orange juice to preference. Serve warm with bread.
Notes
- Note 1: Grate the ginger finely for better flavor infusion.
- Note 2: Sweating the vegetables helps to release their natural sweetness.
- Note 3: Blend the soup in batches for a smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Zesty Carrot Ginger Soup, Carrot Soup Recipe, Ginger Soup, Vegetarian Soup
