Zesty Carrot Ginger Soup

A bowl of ginger carrot soup on a white plate with a black spoon and small bowl of chopped parsley.

5 from 2 votes

Creamy and velvety smooth, Ginger Carrot Soup will warm you up from the inside out. Roasted carrots, fresh ginger, and a hint of orange make for a slightly sweet, slightly spiced, perfectly balanced soup. Make sure to serve with plenty of crusty bread for dipping.

Course Soup

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 271kcal

Author Danielle Esposti

Equipment

Ingredients

2½ pounds carrots about 8 large, peeled and sliced into ½" thick coins
2 tablespoons olive oil divided
1 medium sweet (Vidalia) onion chopped to ½"
1 medium leek halved and thinly sliced into ½" moons
2 cloves garlic minced
2" knob fresh ginger peeled and grated, see Note 1
½ teaspoon cumin
1 teaspoon kosher salt
½ teaspoon ground pepper
4 cups low sodium broth vegetable or chicken
2-4 tablespoons orange juice
¼ - ½ cup heavy cream

Instructions

Position a rack in the lower third of the oven, then heat to 425°F. Line a baking sheet with parchment paper.
Trim the ends from the carrots, then peel. Slice into ½" thick coins, then place into a mixing bowl. Drizzle the carrots with one tablespoon olive oil, then toss until evenly coated on all sides. Arrange on the prepared baking sheet in a single, even layer. Transfer to the oven and roast 20-25 minutes, flipping once halfway though, until the carrots are very tender and the edges are caramelized.
Heat the remaining tablespoon of olive oil in a 6-quart dutch oven or soup pot over medium heat until it shimmers. Add the onion and leek, toss to coat in the fat, then sweat; see Note 2. Cook 10 minutes, stirring occasionally, until the vegetables are soft and just barely starting to brown, about 10 minutes.
Add the garlic, ginger and cumin. Cook, stirring frequently, until the ginger is very fragrant, about 2 minutes.
Transfer the roasted carrots from the baking sheet to the pot, season with salt and pepper, then pour in the broth. Increase the heat to high and bring the liquid to a simmer, then reduce to medium low to maintain a gentle simmer. Cook 15 minutes to allow the flavors to meld.
Pour in ¼ cup heavy cream, then blend until very smooth; see Note 3. Add two tablespoons of orange juice and stir until well-combined. Taste for seasoning and adjust the salt, pepper, or orange juice until the flavor sings. Serve warm, right away, with plenty of bread for dunking!

Notes

Note 1. Use a spoon to remove the peel from the ginger - simple scrap the edge of the spoon all the peel and it should fall off easily; grate ginger using a microplane or garlic press; if neither are available, finely chop using a chef's knife.
Note 2. Sweating creates tender vegetables with less browning; browning signifies caramelization, which increases sweetness. Sweat the onions and leeks to release their flavor and aroma without increasing their sweetness.
Note 3. Use an immersion or stand blender to puree the soup. If using an immersion blender, puree the soup right in the pot. Add more heavy cream or broth, a quarter cup at a time, if the soup is too thick. If using a stand blender, puree in batches and leave the lid vent open to allow steam to escape.

Storing and Freezing

In the Fridge: store leftovers in the fridge in a sealed container for up to 4 days. Reheat in the microwave in 30 second intervals or in a pot over medium heat until the edges start to bubble.
Freezer: store in air-tight containers for up to 3 months. Thaw in the fridge overnight, then reheat as directed above.

Nutrition