Carrot and Fresh Ginger Soup

Associated use

Where this preparation appears

This link provides navigation context. Evidence and health guidance belong to the ingredient-condition page.

Ingredients

fresh ginger (peeled and grated)

1 tablespoon

carrots (peeled and roughly chopped)

1 pound

medium onion (chopped)

1

olive oil or butter

2 tablespoons

vegetable or chicken broth

3 cups

ground cumin or curry powder

1/2 teaspoon

salt and pepper

to taste

plain yogurt or cream for serving

2 tablespoons

Instructions

1. Heat the oil or butter in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the grated fresh ginger and optional spice; cook 1 minute until fragrant.
4. Add the chopped carrots and broth, bring to a simmer.
5. Cover and simmer until the carrots are very tender, about 15–20 minutes.
6. Use an immersion blender or transfer in batches to a blender and purée until smooth.
7. Return to the pot, warm through, and adjust seasoning with salt and pepper.
8. Ladle into bowls and top with a spoonful of yogurt or cream if desired.
9. Cool to room temperature before refrigerating; keep in the fridge up to 3–4 days or freeze in portions.

Equipment: large saucepan, knife, cutting board, blender or immersion blender, ladle.

Safety information