Carrot-ginger soup Recipe

Name: Carrot-ginger soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: carrots, 5 lb.; butter, 1 stick (8 Tbsp); onion (yellow), 2; sugar, 1 tsp.; kosher salt, 1 tsp; garlic, 2 cloves; curry powder, A 1/2 tsp; vegetable (or chicken) stock), 4 cups; bay leaf, 2; ginger, 4a piece; crA me fraiche, A 1/2 cup (could substitute whipped sour cream or heavy cream); toasted sesame oil

Servings: persons

carrots, 5 lb.
butter, 1 stick (8 Tbsp)
onion (yellow), 2
sugar, 1 tsp.
kosher salt, 1 tsp
garlic, 2 cloves
curry powder, A 1/2 tsp
vegetable (or chicken) stock), 4 cups
bay leaf, 2
ginger, 4a piece
crA me fraiche, A 1/2 cup (could substitute whipped sour cream or heavy cream)
toasted sesame oil

1
Peel the carrots.
2
Juice half of them with a vegetable juicer, set aside the juice, and discard the solids.
3
Slice the rest into <A 1/4a discs.
4
Juice the ginger as well, and set aside the juice.
5
Peel and thinly slice the onions.
6
Cook over low heat with the butter, A 1/2 tsp sugar, and A 1/2 tsp salt for 30-60 minutes.
7
Stir occasionally.
8
You want to caramelize the onions lightly but not burn them at all.
9
Add the garlic cloves (smashed or halved), the sliced carrots, the curry powder, and the remaining salt and sugar.
10
Cook for 30 minutes, stirring occasionally.
11
Move on if the onions start to get too dark.
12
Add the carrot juice, stock (and if necessary, water) to completely cover the vegetables.
13
Add 1 Tbsp.
14
ginger juice and bay leaves.
15
Increase to a boil and cut back to a simmer.
16
Cook for 60 minutes.
17
Let the soup cool (I go overnight).
18
Fish out the bay leaves and purAe the soup, either in batches in a food processor or with a hand blender.
19
Before serving, heat the soup.
20
Hand-blend again if necessary until itas completely smooth.
21
Adjust the seasoning with salt and rice vinegar.
22
Take the soup off the heat and whisk in the crA me fraiche.
23
Plate the soup and lay A 1/4-A 1/2 tsp sesame oil on top of each serving.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: carrots, 5 lb., butter, 1 stick (8 Tbsp), onion (yellow), 2, sugar, 1 tsp., 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.

That's it — enjoy your meal!