Carrot and Ginger Soup

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  • 6 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 tablespoons finely grated fresh ginger, or to taste
  • 1 teaspoon each kosher salt and black pepper
  • Pinch cayenne pepper
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 pounds carrots, peeled and cut into chunks
  • 7 cups low-sodium chicken or vegetable stock
  • 1 cup heavy cream (optional)
  • 2 tablespoons fresh lemon juice


Melt butter in a large stockpot over medium heat.
Add onion, ginger, salt, pepper and cayenne. Sauté for 1 minute.
Add garlic, sugar and carrots. Sauté for 5 minutes, taking care to prevent browning.
Add stock and bring to a boil. Reduce heat and simmer, uncovered, until carrots are very tender, about 30 minutes.
Remove from heat and let cool slightly.
Add cream, if using, and lemon juice.
Using a hand blender, puree soup in stockpot to a very smooth consistency. Alternatively, puree soup in small batches using a blender or food processor fitted with metal blade, transferring each finished batch back to pot.
Taste and season further if needed with salt, pepper or sugar. Serve warm.

Recipe from Central Market Shoreline - Culinary Resource Center
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