Fall Favorite: A Belly-Warming Carrot Ginger Soup Recipe
We loved this uber-cozy, super simple carrot ginger soup recipe from Nina at Home with Her that we wanted to share it with you. From Nina:
I love this soup for a numerous reasons, one of our favorites being how the home slowly begins to take on delicious new scents beginning with the sautéed onions and finishing with fresh grated ginger. It’s well worth making on a chilly day and enjoying with some fresh bread and butter. Enjoy it in its perfect simplicity.
12 carrots (peeled and roughly cut)
2 tablespoons of butter
1 sweet onion (diced)
3 cloves of garlic (minced)
6 cups of chicken stock
salt + pepper (to taste)
- Slowly melt the butter in your stock pot.
- Add the diced onion and cook until it becomes soft and translucent (aka “sweating”).
- Add the garlic, stirring often for about 30 seconds.
- Toss in the carrots and a pinch of salt, stir to coat the carrots well with the mixture.
- Add about 2 cups of your stock to the pot (the stock should cover the carrots, if not add more stock).
- Cover the pot and bring to a boil. Once it begins boiling lower to a simmer. Re-cover and cook for about 20 minters or until the carrots are tender when pierced with a knife.
- Uncover, remove from the heat and let the soup cool. Once cooled transfer to a blender and blend well until everything is well pureed.
- Reheat the soup, add 3-4 cups of stock to thin the soup out (amount based on personal preference–we liked our soup a bit on the thicker side so adding 3 cups of stock was perfect).
- Stir in the ginger zest (to taste). Top with a dollop of creme fraîche, sprinkle of parsley and a couple grinds of pepper. Serve with some toasted baguette for dipping.