Carrot Ginger Soup
Servings: 8
Calories: 219kcal
Carrot Ginger Soup is truly a spectacular dish that is wonderful served chilled, room temperature, or warm. The herbed mousse puts it over the top and can also be made in advance. This soup is truly as gorgeous as it is delicious.
Print Recipe
Equipment
- Blender or immersion blender
- Hand mixer
Ingredients
For the Carrot Ginger Soup
- 2 tablespoon olive oil
- 1 medium onion chopped, about 1 cup
- 2 lbs carrots peeled and sliced
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoon honey
- 6 cups carrot juice fresh
- ¼ cup ginger juice fresh
- orange zest from 1 orange
- orange juice about 2 tbsp, from 1 orange
For the Herbed Mousse
- 8 oz crème fraîche
- 1 teaspoon oregano fresh, chopped
- 1 teaspoon parsley fresh, chopped
- 1 teaspoon chives fresh, snipped, plus more for garnish
Instructions
Make the Soup
- If juicing the carrots and ginger, do this first and set aside.
- In a large saucepan/skillet, heat the oil over medium heat. Add the onions and sliced carrots and cook until softened, about 5 minutes.
- Stir in the honey, salt, and pepper. Cook until the carrots are very soft, about 15 more minutes.
- Add the carrot and ginger juices and bring to a simmer. Stir in the orange zest and orange juice. Taste and add more salt, if desired.
- Purée the soup in a blender (transferring the liquid very carefully) or in the skillet with an immersion blender. If not serving hot, allow to cool somewhat before serving. If serving cool or chilled, transfer to a large container with a tight-fitting lid and place in the refrigerator for 4 to 5 hours for slightly chilled, or overnight for fully chilled. Serve with a dollop of herbed mousse and a sprinkling of chopped chives on top.
Make the Herbed Mousse
- In a medium bowl, use a hand mixer to incorporate the fresh herbs into the crème fraîche for about 1 to 2 minutes, or until light and fluffy. Store in the fridge, covered, until ready to use, up to 1 day.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Fresh carrot juice can be found in the refrigerated produce section of many well-stocked supermarkets or at fresh juice establishments. We find it at Whole Foods and Central Market.
See the blog post for a link to the juicer we use to easily juice carrots and ginger.
If you can't get fresh ginger juice, add 1 tablespoon of minced fresh ginger to the carrot slices and onion while sautéing. After adding the fresh carrot juice, use a box grater to grate about ¼ cup of fresh ginger into the mixture.
Our favorite way to serve this soup is slightly chilled. It's wonderful fully chilled and also warm, too. If the soup is fully chilled, then let sit out for about 1 hour for slightly chilled or warm in a large skillet to heat through.
The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.
This soup is delicious and gorgeous, but also extremely healthy and high in immunity-boosting attributes.
Nutrition
Calories: 219kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 516mg | Potassium: 911mg | Fiber: 5g | Sugar: 18g | Vitamin A: 52806IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 1mg