Mohamed Shili This creamy Carrot Ginger Soup by Ina Garten is prepared using sweet cream butter, onions, chicken broth, carrots, and fresh ginger. This creamy Carrot Ginger Soup recipe offers a comforting dinner option that takes about 45 minutes to prepare and can serve up to 6 people.
Ina Garten Carrot Ginger Soup Ingredients
- 2 tablespoons sweet cream butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and white pepper
- Sour cream
- Parsley sprigs, for garnish
How To Make Ina Garten Carrot Ginger Soup
- Start with the Base: Begin by melting the butter in a 6-quart pan over medium-high heat. Add the chopped onions, stirring frequently until they are soft and translucent.
- Add the Flavors and Simmer: Next, toss in the fresh ginger and sliced carrots. Pour in the chicken broth, then bring the mixture to a boil. Once boiling, reduce the heat, cover the pan, and let it simmer. Wait until the carrots are tender enough to be easily pierced with a fork.
- Blend the Soup: Remove the pan from the heat. Carefully transfer the mixture to a blender. It’s important to blend the soup in batches if necessary to avoid overfilling. Secure the blender lid and cover it with a kitchen towel for safety. Hot liquids can expand and splash out during blending.
- Pulse and Puree: Start pulsing the blender to combine the ingredients gently. Continue blending until the soup reaches a smooth consistency.
- Finish with Cream: Pour the blended mixture back into the pan. Stir in the whipping cream and reheat the soup over high heat until it’s thoroughly warm.
- Season and Serve: Before serving, taste the soup and adjust the seasoning with salt and white pepper as needed. Serve the hot soup in bowls, topped with a dollop of sour cream and a garnish of parsley sprigs.
Recipe Tips
- Add some zest: try a squeeze of fresh lemon juice into your soup just before serving to enhance the flavors and add a fresh, tangy kick.
- Stir in some heat: a dash of cayenne pepper or a drizzle of chili oil can give the soup a subtle warmth that complements the ginger.
- Enhance creaminess: for an even richer texture, substitute half of the whipping cream with coconut milk.
- Boost the herbs: adding a teaspoon of chopped fresh thyme or rosemary during cooking brings a lovely, earthy flavor to the soup.
What To Serve Carrot Ginger Soup
Serve your warm Carrot Ginger Soup with a crisp apple salad, sweet potato fries, sautéed kale, a quinoa pilaf, and fresh rye bread.
You can also pair it with a pear and walnut salad or grilled halloumi cheese, which add a wonderful sweet and salty contrast.
How To Store Carrot Ginger Soup Leftovers
To Refrigerate: Store Carrot Ginger Soup in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Make sure the soup is cool before storing to maintain its texture and flavor.
To Freeze: Carrot Ginger Soup freezes well due to its creamy texture without dairy solids separating. Cool the soup completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months.
How To Reheat Carrot Ginger Soup Leftovers
In The Oven: Pour the leftover Carrot Ginger Soup into an oven-safe dish. Cover with aluminum foil and reheat at 350 degrees Fahrenheit for about 20-25 minutes, stirring halfway through for even heating.
In The Microwave: Place the leftover Carrot Ginger Soup in a microwave-safe bowl. Cover with a microwave-safe lid or paper towel. Heat on high for 3-4 minutes, stirring every minute to ensure even reheating.
In The Air Fryer: Transfer the Carrot Ginger Soup to an air fryer-safe container. Set the air fryer to 300 degrees Fahrenheit and heat for about 10-15 minutes, stirring occasionally to ensure even heating.
Frequently Asked Questions
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can use vegetable broth instead of chicken broth to make this soup vegetarian-friendly. Using vegetable broth will slightly alter the flavor but still yield a delicious result.
What Type of Onion is Best for This Soup?
Yellow onions are ideal for this soup due to their natural sweetness, which complements the ginger and carrot flavors. They also soften well, contributing to the soup’s creamy texture.
Ina Garten Carrot Ginger Soup Nutrition Facts
Amount Per Serving | 1 cup (245g grams)
- Calories 142
- Total Fat 5.8g
- Saturated Fat 0.9g
- Cholesterol 4.7mg
- Sodium 322mg
- Total Carbohydrate 17g
- Dietary Fiber 2.7g
- Sugars 7.3g
- Protein 6.9g
- Vitamin C 12%
- Calcium 6%
- Iron 5%
Try More Ina Garten Recipes:
Ina Garten Carrot Ginger Soup
Description
This creamy Carrot Ginger Soup by Ina Garten is prepared using sweet cream butter, onions, chicken broth, carrots, and fresh ginger. This creamy Carrot Ginger Soup recipe offers a comforting dinner option that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Start with the Base: Begin by melting the butter in a 6-quart pan over medium-high heat. Add the chopped onions, stirring frequently until they are soft and translucent.
- Add the Flavors and Simmer: Next, toss in the fresh ginger and sliced carrots. Pour in the chicken broth, then bring the mixture to a boil. Once boiling, reduce the heat, cover the pan, and let it simmer. Wait until the carrots are tender enough to be easily pierced with a fork.
- Blend the Soup: Remove the pan from the heat. Carefully transfer the mixture to a blender. It’s important to blend the soup in batches if necessary to avoid overfilling. Secure the blender lid and cover it with a kitchen towel for safety. Hot liquids can expand and splash out during blending.
- Pulse and Puree: Start pulsing the blender to combine the ingredients gently. Continue blending until the soup reaches a smooth consistency.
- Finish with Cream: Pour the blended mixture back into the pan. Stir in the whipping cream and reheat the soup over high heat until it’s thoroughly warm.
- Season and Serve: Before serving, taste the soup and adjust the seasoning with salt and white pepper as needed. Serve the hot soup in bowls, topped with a dollop of sour cream and a garnish of parsley sprigs.
