Carrot Ginger Soup
- Servings: 4 to 8 depending on portion size.
Many carrot soups can be a bit too sweet and one-dimensional. But this one, adapted from a recipe in Cook's Illustrated Soups, Stews & Chilis, gets complexity and zing from the addition of fresh ginger. It's also quick and simple to make and can be vegetarian by substituting vegetable broth for the chicken.
I used a Microplane rasper to grate the ginger but you can also use the small holes on a box grater. It's important to have the bits of ginger be small enough so that they completely melt into the soup.
This soup travels really well in a thermos or to reheat in a microwave, making it a good choice to take to work for lunch. It also freezes beautifully for up to three months.
- 2 tablespoons vegetable or olive oil
- 2 pounds carrots, peeled and chopped into about 1-inch pieces
- 1 garlic clove, peeled and sliced very thin
- 1 medium onion, chopped
- 4 teaspoons grated fresh ginger
- 6 cups chicken broth plus more as needed
- 1/2 cup whole milk or 1/3 cup half-and-half
- 1/4 cup orange juice
- 1/2 teaspoon salt
- 6 to 10 drops Tabasco
- Heat the oil in a large pot over medium heat until shimmering. Add the carrots, sliced garlic, and onion and cook until the vegetables are softened, about 10 minutes. Keep the heat at a level so that things cook and soften but do not brown.
- Stir in the ginger and cook until fragrant, about 1 minute.
- Stir in the chicken broth and bring to a boil. Reduce to a simmer and cook until the carrots completely tender, about 30 minutes.
- Working in batches, use your blender or food processor to purée the soup until completely smooth. Return the puréed soup to the pot and stir in the milk or half-and-half plus the orange juice. Adjust the thickness to your liking by adding more chicken broth if needed. Heat the soup again until hot -- do not boil it. Season the soup with salt and drops of Tabasco, adding the hot sauce a few drops at a time and tasting along the way so that you don't add too much.
- Serve immediately or let cool to reheat and serve later.