Carrot-Ginger Soup

Photo credit: Mette Nielsen

Print

Carrot-Ginger Soup

Yield 4

 

Use fresh carrots for this soup, it makes an enormous difference to flavor.

Ingredients

  • 1 cup chopped onion
  • 2 Tablespoons peeled and chopped fresh ginger
  • 2 cloves garlic
  • 1½ pounds carrots, chopped 
  • 2 Tablespoons tomato paste
  • 1 Tablespoon orange zest
  • 3 cups vegetable or chicken stock
  • ¼ cup fresh orange juice, to taste
  • Salt and freshly ground black pepper, to taste

Instructions

Put all of the ingredients except the orange juice and salt and pepper into a large pot and set over high heat.

Bring the liquid to a boil, then reduce the heat to simmer and cook until the carrots are very tender, about 20 minutes.

With an immersion blender or working in batches in a conventional blender, puree the soup and season with the orange juice and salt ad pepper.

Serve hot, warm or at room temperature.

Courses Dinner