Carrot-Ginger Soup Recipe Recipe

Name: Carrot-Ginger Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 leeks, whites only, chopped; 1/2 fennel bulb, diced; 1 tablespoon minced fresh ginger; 6 cups chicken stock; 3 pounds carrots, peeled and thinly sliced; 1/2 cup heavy cream; 3 tablespoons lime juice; Salt and pepper; Creme fraiche

Servings: persons

2 tablespoons unsalted butter
1 medium onion, chopped
2 leeks, whites only, chopped
1/2 fennel bulb, diced
1 tablespoon minced fresh ginger
6 cups chicken stock
3 pounds carrots, peeled and thinly sliced
1/2 cup heavy cream
3 tablespoons lime juice
Salt and pepper
Creme fraiche

1
Melt the butter in a large heavy saucepan over medium-high heat.
2
Add the onion, leeks, fennel, and ginger and saute until the vegetables are translucent, 5 to 7 minutes.
3
Add the chicken stock and carrots.
4
Cover and simmer until the carrots are tender, about 35 minutes.
5
Working in batches, puree the mixture in a blender.
6
Blend in the cream and lime juice.
7
Strain and season to taste.
8
Thin the soup with about 3/4 cup warm water if necessary.
9
Drizzle creme fraiche on the soup as a garnish.

901

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 medium onion, chopped, 2 leeks, whites only, chopped, 1/2 fennel bulb, diced, and more.

Yes, Carrot-Ginger Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Ginger Soup Recipe

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