Best Citrus Ginger Carrot Soup Recipes

CARROT SOUP WITH GINGER AND LEMON

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

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.

ORANGE-GINGER CARROT SOUP

Steps:

• Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
• Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
• In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

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.

LEMONGRASS-GINGER-CARROT SOUP

Steps:

• In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
• Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
• Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
• Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
• Do Ahead:
• You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

CARROT GINGER SOUP

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.

CARROT SOUP WITH GINGER AND LEMON

Steps:

• Melt butter in heavy large pot over medium-high heat.
• Add onion; sauté 4 minutes.
• Add ginger and garlic; sauté 2 minutes.
• Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
• Add 3 cups stock and bring to boil.
• Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
• Cool slightly.
• Puree soup in batches in blender.
• Return soup to pot.
• Mix in lemon juice.
• Season with salt and pepper.
• Bring soup to simmer, thinning with more stock, if desired.
• Ladle into bowls.
• Top each with sour cream and grated carrot.