Ginger Carrot Soup

We’ve been getting the best carrots from both our garden and CSA (Copper Moose Farms) this year! This recipe, which came our way through the CSA newsletter, was a great way to use some of them.

 

I did use a non-homogenized, grass-fed heavy cream. However, if you don’t tolerate any dairy, this soup is still amazing without it!! So give it a try.

 

Ginger Carrot Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This recipe came to me via our Copper Moose Farm CSA (community supported agriculture) weekly newsletter and I'm so thankful for it! I tweaked it ever so slightly. What you see here is what I put together.
Ingredients
  • 2½ Tbsp. grass-fed butter
  • 1 large red onion, chopped
  • 1 purplette onion, chopped
  • 4 cups chicken broth
  • 1 cup water
  • 2 lbs. carrots, peeled and sliced
  • 2 Tbsp. fresh ginger, finely grated
  • 1 cup grass-fed heavy whipping cream
  • Salt and pepper to taste
  • Fresh parsley, chopped
Instructions
  1. Melt butter in a 6 quart pot over medium high heat. Add onions and cook until onions start to soften (stirring often).
  2. Add broth, water, carrots and ginger to the pot. Cover and bring to a boil.
  3. Reduce heat and simmer until carrots are tender when pierced (~ 20 minutes).
  4. Remove pot from heat. Using an immersion blender, carefully puree the soup contents until smooth.
  5. Add cream and stir.
  6. Place pot back on the stove and stir over high heat until hot through.
  7. Add salt and pepper to taste.
  8. Ladle into individual bowls and add parsley to taste.
Notes
If you don't have an immersion blender, you may use a regular blender to puree the soup. After removing pot from heat, allow it to cool for five minutes. Carefully transfer the soup from the pot to the blender in batches (don't fill blender more than halfway). Cover top of blender with a kitchen towel (don't fully cover with blender lid - allow for heat to vent) and pulse the blender to start the pureeing. Then process until smooth. Return soup back to pot and add the cream. Also, the purplette onion is not necessary, but we had one from the farm. You may stick with the one large onion, or add a touch more of any onion in place of the purplette.


 

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Comments (4)

  • […] wanted to eat three bowls of this Ginger Carrot Soup! I refrained because my belly would have burst, but I found it THAT […]

  • sara 3 years ago Reply

    Thank you so much for this recipe! It was wonderful! Simple and delicious. I added even more fresh ginger (my boyfriend loves it) and used coconut milk instead of whipping cream. My dinner guest and boyfriend absolutely loved it, and I am going to try it chilled for lunch! YUM 🙂

    primalpeak 3 years ago Reply

    So great to hear, Sara! This is one of my favorite recipes. Thanks for the feedback:-)

  • My Plate: 1-5-16 | 2 years ago Reply

    […] Leftover Ginger Carrot Soup with fresh parsley (chopped the night […]

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