Immerse yourself in a symphony of flavors with our tantalizing gingered carrot soup, a culinary masterpiece that captivates the senses. This delectable soup is a harmonious blend of sweet carrots, aromatic ginger, and earthy sage, resulting in a vibrant and flavorful broth. Served with a dollop of tangy yogurt and a sprinkle of crispy sage leaves, this soup promises a delightful journey for your taste buds. Additionally, discover a tempting collection of other enticing recipes, including a refreshing carrot salad with a zesty orange vinaigrette, a savory carrot and ginger stir-fry with tender chicken, and delectable carrot cake muffins with a sweet cream cheese frosting. Embark on a culinary adventure with our diverse selection of carrot-inspired dishes, each offering a unique gustatory experience.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY ROASTED CARROT SOUP
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg
CREAMY ROASTED CARROT SOUP WITH GINGER
Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
- Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
- Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
- Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
- Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!
Nutrition Facts : Calories 148.7 kcal, Sodium 183.4 mg, SaturatedFat 1.2 g, Carbohydrate 28.5 g, Fiber 7.5 g, Protein 5.1 g, Cholesterol 6.1 mg, ServingSize 1 serving
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT GINGER SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
GINGERED CARROT SOUP
Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.
Provided by Kitchen Basics
Categories Trusted Brands: Recipes and Tips
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
- Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 19.3 g, Cholesterol 9.1 mg, Fat 9.5 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 2.4 g, Sodium 549.7 mg, Sugar 9.9 g
GINGERED CARROT SOUP WITH SAGE
From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.
Provided by gourmetmomma
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice the carrots in half lengthwise and then into 2 inch chunks.
- Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
- Turn the heat down, add the garlic and continue cooking another 5 minutes.
- Add the ginger and cook another minute or two.
- Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
- Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
- Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
- Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
- This can be made up to 2 days in advance. Garnish with fresh sage leaves.
Nutrition Facts : Calories 178.2, Fat 5.2, SaturatedFat 2.7, Cholesterol 12.2, Sodium 239, Carbohydrate 30.1, Fiber 5.3, Sugar 10.3, Protein 5.3
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
CREAM OF CARROT SOUP WITH FRESH GINGER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 1h16m
Yield 4 servings, with plenty of lef
Number Of Ingredients 11
Steps:
- In a large pot, bring stock to a boil.
- While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
- In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
- Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
- Add salt and pepper.
- To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
Tips:
- Choose the right carrots. For the best flavor, choose organic carrots that are fresh and brightly colored. Avoid carrots that are limp or have brown spots.
- Use a variety of cooking methods. This recipe uses a combination of roasting, sautéing, and simmering to bring out the best flavor in the carrots. Feel free to experiment with different cooking methods to find your favorite way to make carrot soup.
- Don't be afraid to add other vegetables. This recipe is a great base for adding other vegetables, such as celery, parsnips, or turnips. Simply add them to the pot along with the carrots.
- Make it ahead of time. Carrot soup can be made ahead of time and reheated when you're ready to serve it. This makes it a great option for busy weeknights.
- Garnish with fresh herbs. Fresh herbs, such as parsley, cilantro, or sage, can add a pop of flavor and color to your carrot soup.
Conclusion:
Gingerede carrot soup with sage is a delicious and nutritious soup that is perfect for a cold winter day. The ginger and sage give the soup a warm and savory flavor, while the carrots add a natural sweetness. This soup is also very easy to make, and it can be made in under an hour. So next time you're looking for a healthy and satisfying meal, give this gingered carrot soup a try.
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