Carrot Ginger Soup

It’s almost Thanksgiving. To me that means it’s time to scour food magazines, pinterest, instagram — anywhere I can get new, fresh ideas for such a traditional meal. I love the basics but with a twist. So here’s one for you…instead of the traditional butternut squash soup, why not try my Carrot Ginger Soup! It has the same creamy texture (with no cream mind you) and it’s such a healthy, flavorful soup. It makes the perfect Thanksgiving lunch if you’re like me and want something super light yet satisfying before the big dinner. However, it also makes a lovely first course if you enjoy serving soup to begin your Thanksgiving meal. I like to top my soup with fresh, crispy sage leaves* — they are so incredibly delicious on their own but when paired with this soup…WOW! You could also top the soup with toasted pine nuts, garlic croutons, or even something as simple as snippets of fresh parsley. If you’re artistic, try a dollop of plain greek yogurt swirled in a fancy design (an image of a turkey comes to mind).

Begin by sauteing the shallots in 2 tablespoons of olive oil for roughly 2-3 minutes. Next, add the diced carrots, stirring often as they cook. When the carrots start to soften, add the minced ginger, garlic, salt and pepper. Heat for an additional 5 minutes, being careful not to let the ginger or garlic burn. Add your broth, cumin and paprika and bring to a rapid boil. Reduce heat and simmer for 20 minutes. Lastly, turn off the heat and using an immersion blender puree the soup until creamy. Taste and adjust seasoning if needed.

Ingredients:

2-3 shallots, minced
2 tbsp olive oil
1 lb mini carrots, diced
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
4 cups broth (vegetable or chicken)
½ tsp cumin
½ tsp paprika

Makes roughly 4 servings.

* To make the crispy sage, brown 2 tbsp of salted butter in a skillet. When the butter is nicely browned and bubbly add the fresh sage leaves and cook until crispy (5 minutes max). Tastes so good, you’ll eat them like candy!!

A study in orange shadows…

Tips for Success

Since this soup has no cream, its silky texture comes from cooking the carrots until they are truly soft. Before you blend, poke a piece with a fork. It should slide right through with no resistance. If it does not, give the soup another 5 or 10 minutes of simmering. Under cooked carrots blend up grainy instead of velvety.

• Dice the carrots small. Smaller pieces cook faster and more evenly.
• Peel the ginger with a spoon. Scraping the edge of a teaspoon over the skin removes it easily without wasting any.
• Blend longer than you think. A full minute or two with the immersion blender gives you the smoothest result.
• Adjust the thickness. Add a splash more broth if the soup is too thick, or simmer uncovered a few minutes if it is too thin.

When making the crispy sage, pat the leaves completely dry before they go into the browned butter. Wet leaves will spatter and turn limp instead of crisp. Lay them on a paper towel as soon as they come out of the pan.

Ingredient Swaps and Variations

Regular large carrots work just as well as mini carrots. Simply peel and dice them. A small yellow onion can stand in for the shallots. For a little more warmth, add a pinch of cinnamon or curry powder with the cumin. If you want a richer soup, a splash of coconut milk stirred in at the end is lovely, and a squeeze of fresh orange juice brightens it right up.

Make Ahead for the Holidays

This is a great soup to make ahead so you have one less thing to juggle on Thanksgiving Day. Prepare it up to 3 days in advance and keep it covered in the refrigerator. It also freezes beautifully for up to 3 months. Reheat over medium heat, stirring often, until it is steaming hot. Make the crispy sage the day you serve it, since it softens when stored.

How to Serve It

For a pretty first course, serve the soup in small cups or mugs at the table. It also pairs nicely with a simple green salad and crusty bread for a light lunch any time of year.

Frequently Asked Questions

Can I use a regular blender?

Yes. Let the soup cool slightly, blend it in batches with the lid vent open and covered with a towel, then return it to the pot.

Is this soup vegetarian?

It is when you use vegetable broth. Chicken broth gives a slightly richer flavor if you have no vegetarians at the table.

Mandy

Carrot Ginger Soup

A smooth, creamy carrot soup with fresh ginger, garlic, cumin and paprika, blended without any cream and topped with crispy sage leaves.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the soup

• 2 to 3 shallots minced
• 2 tbsp olive oil
• 1 lb mini carrots diced
• 1 tbsp fresh ginger minced
• 2 cloves garlic minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups broth vegetable or chicken
• 1/2 tsp cumin
• 1/2 tsp paprika

For the crispy sage

• 2 tbsp salted butter
• fresh sage leaves

Method

 

Make the soup

1. Saute the shallots in the olive oil for about 2 to 3 minutes.
2. Add the diced carrots and cook, stirring often, until they start to soften.
3. Add the ginger, garlic, salt and pepper and cook for another 5 minutes, taking care not to let the ginger or garlic burn.
4. Add the broth, cumin and paprika and bring to a rapid boil.
5. Reduce the heat and simmer for 20 minutes.
6. Turn off the heat and puree the soup with an immersion blender until creamy. Taste and adjust the seasoning.

Make the crispy sage

1. Brown the butter in a skillet until it is nicely browned and bubbly.
2. Add the sage leaves and cook until crispy, no more than 5 minutes.
3. Top each bowl of soup with the crispy sage and serve.

Notes

You can also top the soup with toasted pine nuts, garlic croutons, fresh parsley or a swirl of plain Greek yogurt.