There’s a whole pound and a half of carrots in this recipe, with only four servings. That may seem like almost too many carrots per serving, but when they are cooked to smithereens and pureed to a silky smooth texture, it’s easy to eat a ton of this super healthy veggie. And if you still have a ton of carrots after making this soup, whip up a batch of carrot fries and thank me later. The carrots’ natural sweetness is enhanced by cooking, and they pair so well with fresh minced ginger, brown butter, and just a teeny bit of orange zest. This soup is velvety smooth, buttery, and deliciously simple. And carrots are SO cheap, making this soup very budget-friendly! In this post, I’ll explain how to get the best sweet flavor, the easiest way to get a velvety smooth texture, and how to make it vegan, vegetarian, whole30, or paleo compliant.
Tips for enhancing the soup’s flavor
There are three tips for getting the BEST flavor out of this carrot ginger soup.
How to make the carrot ginger soup velvety smooth
The trick to getting a smooth texture to the soup is to puree it. And the easiest way to puree it is directly in the pot with an immersion blender. An immersion blender, otherwise known as a stick blender, just submerges right into the soup pot to puree, rather than having to lug a huge appliance out (and thus clean said appliance). It’s one of my most loved kitchen gadgets. In order to get a very smooth result, I recommend holding the blender at a slight angle from the bottom of the pot. If this causes it to splatter, just tilt the pot so the soup is deeper where the blender is. This will speed up the blending process and make sure every morsel gets pureed for the smoothest, creamiest consistency. If you don’t have an immersion blender, you can also use a standing blender in batches. And if you want a REALLY smooth soup, you can pass it through a mesh sieve after blending. I always skip this part, because I don’t feel like it’s worth the time, but no judgement if you want to be an overachiever :-) I DO use the mesh sieve technique in this roasted red pepper and tomato soup– it makes a bigger difference if you are using a vegetable with seeds and thicker skin, like tomatoes.
How to modify this carrot ginger soup
To make this carrot ginger soup vegetarian, make sure to use vegetable stock or water in place of the chicken stock. For a vegan option, substitute the butter with two tablespoons of extra-virgin olive oil and skip the browning process. To make it paleo/whole30 compliant (and thus dairy-free), just use two tablespoons of extra-virgin olive oil or ghee in place of the butter and skip the browning process.
Other pureed soup recipes:
Irish Potato Leek Soup Slow Cooker Butternut Squash Soup with Curry and Ginger Broccoli Avocado Soup with Beet Greens Mushroom Brie Soup Slow Cooker Asparagus, Spinach, and Potato Soup Creamy Potato, Caramelized Fennel, and Kale Soup Creamy Corn Soup (from Whitney Bond)
Love soup? Check out all my soup recipes! Did you make this Hot or Cold Carrot Ginger Soup? Please comment below and Rate this Recipe!
