Best 3 Carrot Ginger Wonton Soup Recipes

CARROT-GINGER WONTON SOUP

Steps:

• Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble.
• Once the broth is boiling, reduce the heat to medium-low and add the potstickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce.
• Serve the soup garnished with scallions and chow mein noodles.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

CARROT GINGER SOUP

Steps:

• In a large soup pot over medium heat, melt the butter. Add the onion, garlic, and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Stir in the carrots and ginger and cook, stirring occasionally, for 5 minutes. Stir in the vegetable broth, thyme, bay leaf, and a few grindings of black pepper. Increase the heat to high. Bring to a boil and adjust the heat to boil gently for 5 minutes. Reduce the heat and simmer, partially covered, until the carrots are very soft, 20 to 25 minutes.
• Remove and discard the thyme sprigs and bay leaf. Transfer the soup in batches to the work bowl of a food processor and puree until very smooth. Pour the soup back into the soup pot and reheat over medium heat until hot. Stir in the milk. Season with salt and pepper to taste. Ladle the soup into 4 to 6 soup bowls and garnish with thyme leaves, if desired. Serve hot.
• In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the broth is flavorful, 30 to 45 minutes.
• Strain the broth through a mesh strainer and discard the solids; do not press on the vegetables while straining or the broth will turn cloudy. Let cool.
• Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
• The most time-consuming part of this and the Butternut Squash Soup (page 43) is the chopping. You can buy the carrots or squash already chopped in many stores, but they're ridiculously expensive. To get ahead for the busy week without breaking the bank, spend a little time over the weekend peeling and chopping carrots and winter squash by hand or, even faster, by pulsing in the food processor. Place the chopped vegetables in a zip-top freezer bag and freeze until needed. The soups come together in no time when the chopping is done ahead.