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Carrot Ginger Soup
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.