Carrot Ginger Soup

Carrot Ginger Soup. Molly Watson
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: Makes 4 servings
Ratings (6)

This Carrot Ginger Soup is easy, delicious, and filling, especially if you use the almonds, which thicken and enrich the soup. It's based on a soup my grandmother once ordered and then made me taste to tell her what was in it. Almonds, I told her. No, she insisted. But almonds it was, and they added as much flavor and texture to that bowl as they do to this recipe.

What You'll Need

  • 1 1/2 pounds carrots
  • 1 tablespoon butter (or olive oil)
  • 1 large yellow onion (chopped)
  • 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
  • 2 cloves garlic (minced)
  • 4 cups chicken broth (or vegetable broth)
  • Optional: 3 tablespoons slivered almonds 
  • 1 tablespoon lemon juice

How to Make It

  1. Scrub and chop carrots.
  2. Warm the oil in a large pot over medium-high heat. Add the onions, garlic, and ginger and cook, stirring, until the onions are soft, about 3 minutes.
  3. Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.
  4. Whirl almonds and soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot.
  1. Stir in lemon juice and serve hot. Garnish with chopped herbs or freshly ground black pepper, if you like.