Carrot Ginger Soup

prep 30 min
× 8
The sweetness of the carrots and the spicy zing of the ginger make this soup a hearty base for adding some basic protein (e.g., chicken or shrimp) or just to eat on its own.

1

  • 1
    onion, yellow (diced)
  • 2 tbsp
    olive oil
Sautée the onion in olive oil until translucent in a dutch oven.

2

  • 10
    carrots, large (chopped)
  • 1
    leek, white portion (chopped)
Add the leeks and carrots, and continue to cook, stirring occasionally, until the carrots are soft (about 10 minutes).

3

  • 2 tbsp
    ginger (peeled, diced)
  • 1 tbsp
    water
While the carrots are cooking, use a small food processor to puree the ginger and water into a paste.

4

  • 4 cups
    chicken broth
  • 1 tsp
    salt
  • 1 tsp
    black pepper
Combine the broth, salt, pepper, and ginger with the vegetables. Bring to a boil, and then turn off the heat.

5

  • ¼ cup
    chives (chopped)
Purée the soup in batches in a large blender. Return to the dutch oven when finished, and bring back to temperature. Serve with a sprinkling of chopped chives on top.
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