Every year, we want to plant carrots in our garden. Then every year, we have to figure out what to actually do with all those carrots. Years ago we made yummy hot and sweet pickles out of them (recipe for that coming soon). So we did that again this year, but still had a few carrots left over.

I’m on a big grilled brie and apple sandwich kick lately, and thought a velvety carrot ginger soup would go great with that. As with many recipes I create, I found a few different ones that sounded good and meshed them together.

It’s so rich and flavorful, you’ll never even miss having meat in your meal (but if you really need to have some meat you could add crumbled bacon which would be amazing). To top it all off, this soup is so easy to make that you can whip it up as a quick week night dinner in no time!

How to Make Carrot Ginger Soup

Ingredients

• 2 lbs Carrots
• 32 oz Chicken Broth (or Vegetable Broth to make it vegetarian)
• 1 Red Onion
• 2 Tablespoons Fresh Grated Ginger (or Prepared Ginger)
• 1 Tablespoon Butter
• 6 oz Half and Half
• 1 teaspoon Nutmeg
• Salt and Pepper to Taste
• Sour Cream for Garnish

Directions

1. Wash and peel the carrots
2. Roughly chop the carrots so they’re all the same size
3. Boil in water until they are mostly cooked but still a little firm, start checking after about 10 minutes
4. Meanwhile, chop the onions and saute them in the butter
5. Add the ginger and cook a few minutes more
6. Once the carrots are cooked, drain the water out
7. Return the carrots back to a large pot and add the broth and onion/ginger mixture
8. Add salt and pepper (remember your broth is salty so start with a couple of teaspoons)
9. Bring to a boil, then simmer until the veggies are soft – maybe another 15 minutes or so
10. Blend together with an immersion blender, or in a blender
11. Return the pot to a low heat (one last time) and add in the half and half and nutmeg
12. Cook on low a few more minutes until you’re ready to serve
13. Top with a dollop or swirl of sour cream and use your favorite grilled cheese instead of a spoon

Enjoy!

Velvety Rich Carrot Ginger Soup

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 2 lbs Carrots
• 32 oz Chicken Broth (or Vegetable Broth to make it vegetarian)
• 1 Red Onion
• 2 Tablespoons Fresh Grated Ginger (or Prepared Ginger)
• 1 Tablespoon Butter
• 6 oz Half and Half
• 1 teaspoon Nutmeg
• Salt and Pepper to Taste
• Sour Cream for Garnish

Instructions

1. Wash and peel the carrots
2. Roughly chop the carrots so they're all the same size
3. Boil in water until they are mostly cooked but still a little firm, start checking after about 10 minutes
4. Meanwhile, chop the onions and saute them in the butter
5. Add the ginger and cook a few minutes more
6. Once the carrots are cooked, drain the water out
7. Return the carrots back to a large pot and add the broth and onion/ginger mixture
8. Add salt and pepper (remember your broth is salty so start with a couple of teaspoons)
9. Bring to a boil, then simmer until the veggies are soft - maybe another 15 minutes or so
10. Blend together with an immersion blender, or in a blender
11. Return the pot to a low heat (one last time) and add in the half and half and nutmeg
12. Cook on low a few more minutes until you're ready to serve
13. Top with a dollop or swirl of sour cream and use your favorite grilled cheese instead of a spoon

7.8.1.1

15

https://thesearchforimperfection.com/velvety-rich-carrot-ginger-soup/

My favorite tool for this recipe are an immersion blender, basic vegetable peeler, and a George Foreman grill to make the grilled cheese (this is one of my favorite multi-purpose kitchen tools).