Carrot - Ginger Soup

Name: Carrot - Ginger Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Asian
Ingredients: 2 lb carrots, peeled and sliced 1/4 inch thick; 1 medium onion, chopped; 2 Tbsp unsalted butter; 2 in.piece fresh ginger, peeled and grated; 1/4 tsp garlic powder; 1 tsp sugar; to taste salt & pepper; 4 c vegetable broth; 1 1/2 c carrot juice; 1/4 tsp thyme, dried; 1/2 tsp baking soda; 1 Tbsp cider vinegar; sour cream; chopped fresh chives

By Beverley Williams
@Beverley1991

I got this delicious recipe from my friend Barbara. I reduced the sodium and changed it a little.
We love this soup for lunch served with a nice salad and club sandwiches.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 lb

carrots, peeled and sliced 1/4 inch thick
1 medium

onion, chopped
2 Tbsp

unsalted butter
2 in.piece

fresh ginger, peeled and grated
1/4 tsp

garlic powder
1 tsp

sugar
to taste

salt & pepper
4 c

vegetable broth
1 1/2 c

carrot juice
1/4 tsp

thyme, dried
1/2 tsp

baking soda
1 Tbsp

cider vinegar
·

sour cream
·

chopped fresh chives
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How to Make Carrot - Ginger Soup

Step-by-Step

Melt butter in a large pot over medium heat.
Add onion, ginger, garlic, and sugar. Cook stirring often until onion is tender but not browned about 5 to 7 minutes
Increase heat to high and add carrots, vegetable broth, 3/4 cup carrot juice, thyme, and baking soda and bring to simmer.
Reduce heat to medium-low and simmer, covered, until carrots are very tender about 25 minutes.
Process soup in a blender until it is smooth.
Place processed soup in a large clean pot.
Stir in vinegar and remaining 3/4 cup carrot juice.
Return to simmer over medium heat and season with salt and pepper to taste.
Serve with a dollop of sour cream and a sprinkle of chopped chives if desired.
Note: I usually serve this with seasoned croutons.