Monday marks the official first day of fall, but carrot season has already begun. Living in NYC means I can go to a farmer’s market every single day if I wish. And right now carrots are everywhere. And they are one of my favorite vegetables, so versatile and nutritious.
Now that nights are getting cooler I decided to make soup for the first time in months. Colorful and fragrant, this carrot ginger soup is a light and soothing soup, and a delicious way to use up all those carrots!
Carrot soup with ginger is a nutritious low fat soup recipe with just a touch of sweetness and a touch of spice. The fresh ginger adds a hint of heat and flavor, but it’s not too overpowering.
- 8-10 large carrots, chopped into 1-inch pieces (about 1¾ pounds)
- ½ large sweet onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 piece ginger, an inch long, peeled
- 3 sprigs thyme or 1 teaspoon dried thyme
- Olive Oil
- Preheat the oven to 400F. Toss the carrots with 1½ tablespoons olive oil and sprinkle generously with salt and pepper. Roast the carrots for 25-30 minutes, until tender.
- While the carrots are roasting, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the stock, ginger, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes.
- When the carrots are tender, add them to the broth and continue to cook for 10-15 minutes. Remove the ginger and thyme spriggs.
- Puree the soup with an immersion until smooth. Add ground ginger if you want an extra kick. Season to taste with salt and pepper. Enjoy!