Cold weather always makes me yearn for a hot bowl of soup. A piece of baguette dipped in soup makes you forget falling temperatures and icy rain.
This soup comes together in no time. With carrots it’s definitely on the sweeter side. Ginger makes it absolutely beautiful with flavors dancing on your palate. As you take a sip, you will want another one soon to get that mild spiciness. The spicy kick from ginger balances the sweetness of carrots without overpowering it. Ginger is my absolute favorite spice. I can nibble on crystallized ginger pretty much all day long. This soup feels clean, wholesome and full of carrot flavor.
This recipe comes from America’s Test Kitchen. Adding ginger two ways makes all the difference here. Don’t skip the baking soda as it breaks down the carrots making soup very creamy and smooth.
Recipe byAmerica’s Test Kitchen
Makes: 4 to 6 servings
2 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup minced crystallized ginger
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
1 teaspoon sugar
2 pounds carrots, peeled and sliced 1/4 inch thick
4 cups water
1 1/2 cups carrot juice
2 sprigs fresh thyme
1/2 teaspoon baking soda
1 tablespoon vinegar
Chopped chives and sour cream for garnish
1. Melt butter in large pot over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, salt and sugar. Cook until onions are softened about 5 mins.
2. Add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat, cover it and cook for 20 minutes.
3. Remove thyme sprigs. Blend the soup. Pour it back to pot, add vinegar and remaining carrot juice. Season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.