Ginger-Soy Carrot Soup Recipe

Name: Ginger-Soy Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil or vegetable oil; 1 large onion, chopped; 3 to 4 cloves garlic, chopped; 1 -inch ginger root, grated or finely chopped; 1 chile pepper, seeded and chopped; 2 pounds carrots, peeled and sliced or chopped; 1/4 cup tamari sauce; 1 quart chicken stock-in-a-box; 1 cup water; Salt and freshly ground black pepper; Toasted sesame oil, for garnish; 4 large eggs, fried, optional; Finely chopped chives or scallions, for garnish; Toasted sesame rolls, for dunking

Servings: persons

2 tablespoons extra-virgin olive oil or vegetable oil
1 large onion, chopped
3 to 4 cloves garlic, chopped
1 -inch ginger root, grated or finely chopped
1 chile pepper, seeded and chopped
2 pounds carrots, peeled and sliced or chopped
1/4 cup tamari sauce
1 quart chicken stock-in-a-box
1 cup water
Salt and freshly ground black pepper
Toasted sesame oil, for garnish
4 large eggs, fried, optional
Finely chopped chives or scallions, for garnish
Toasted sesame rolls, for dunking

1
Heat the extra-virgin olive oil in large Dutch oven over medium-high heat.
2
Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes.
3
Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes.
4
Add the stock and bring to a boil.
5
Reduce the heat and simmer the soup until the carrots are tender.
6
Puree as smooth or chunky as you like with hand blender or in a processor, in batches.
7
Season the soup with salt and pepper, to taste.
8
Cool completely and store in the refrigerator for a make-ahead meal.
9
Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking.
10
Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top.
11
Pass the toasted sesame rolls at the table, for dunking.

493

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil or vegetable oil, 1 large onion, chopped, 3 to 4 cloves garlic, chopped, 1 -inch ginger root, grated or finely chopped, and more.

Yes, Ginger-Soy Carrot Soup 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.

Ginger-Soy Carrot Soup

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