Carrot Ginger Soup

Cooking Carrots and Onions Before Adding Stock

Carrot Ginger Soup

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.



  1. 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.
  2. Stir in the ginger and cook until fragrant, about 1 minute.
  3. Stir in the chicken broth and bring to a boil. Reduce to a simmer and cook until the carrots completely tender, about 30 minutes.
  4. 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.
  5. Serve immediately or let cool to reheat and serve later.




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