Imen This Ina Garten Carrot Soup is a flavorful and nourishing recipe, which includes roasted carrots and fresh ginger. It’s a healthy twist on the classic, ready in about 1 hour and 15 minutes.
Ina Garten Carrot Soup Ingredients
- 2 pounds carrots, peeled and sliced
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, plus more to taste
- 1 medium yellow onion, chopped
- 1 tablespoon minced ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
How To Make Ina Garten Carrot Soup
- Prep and roast the carrots: Preheat oven to 400°F. Peel and slice carrots, then toss with 2 tablespoons olive oil and ½ teaspoon salt. Spread on a lined baking sheet and roast for 25–40 minutes, tossing halfway through.
- Sauté aromatics: Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, ginger, and ¼ teaspoon salt. Cook for 5–7 minutes until soft.
- Add spices: Stir in garlic, coriander, and cumin. Cook for 30 seconds to 1 minute until fragrant.
- Add broth and water: Pour in vegetable broth and water, scraping up any browned bits.
- Simmer with roasted carrots: Add roasted carrots to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup: Let soup cool slightly, then blend in batches until smooth. Stir in butter, lemon juice, and black pepper to taste.
- Season and serve: Adjust seasoning as needed and serve hot.
Recipe Tips
- Do I have to roast the carrots? Yes, roasting brings out sweetness and enhances flavor—don’t skip it.
- Can I use baby carrots? Yes, but make sure they’re evenly sliced for even roasting.
- How to make it creamier: Add a splash of heavy cream or coconut milk after blending.
- Can I use ground ginger? Fresh ginger gives better flavor, but ¼ tsp ground ginger can be used in a pinch.
- What’s the best blender for soup? A high-speed blender gives the smoothest texture, but an immersion blender also works.
What To Serve With Carrot Soup
This vibrant soup pairs well with:
- Crusty sourdough or baguette
- Grilled cheese sandwich
- Roasted chickpeas or croutons
- Mixed green salad
- A dollop of Greek yogurt or crème fraîche
How To Store Carrot Soup
Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop.
Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Carrot Soup Nutrition Facts
- Calories: 69 kcal
- Carbohydrates: 12g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 1g
- Fiber: 3g
- Sugar: 6g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup vegan?
Yes, just omit the butter or use a vegan alternative.
Why is my soup too thick?
Add more broth or water to adjust the consistency after blending.
Can I roast the garlic with the carrots?
Yes, roasted garlic adds a deeper flavor—wrap it in foil and roast alongside the carrots.
What other spices work well?
Try a pinch of turmeric, curry powder, or paprika for a twist.
Try More Recipes:
Ina Garten Carrot Soup
Description
A smooth, flavorful soup made with roasted carrots, fresh ginger, and warm spices—perfect for a light lunch or cozy dinner.
Ingredients
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Toss carrots with 2 tbsp olive oil and ½ tsp salt. Roast 25–40 minutes.
- In a pot, heat 1 tbsp olive oil. Sauté onion, ginger, and ¼ tsp salt for 5–7 minutes.
- Stir in garlic, coriander, and cumin; cook 1 minute.
- Add broth, water, and roasted carrots. Simmer 15 minutes.
- Blend until smooth. Stir in butter, lemon juice, and pepper.
- Adjust seasoning and serve hot.
