My husband loves carrot soup, especially with fresh ginger added to it. Ginger is good for you and gives the soup another layer of flavor and a bit of a bite. I love dill, it goes so well with carrots, so I add fresh dill at the end of cooking.
Prep time: 20 minutes to chop ingredients and puree
Cooking time: 40 minutes
Yield: 8 cups
2 tablespoons grapeseed oil
4 cups of chopped carrots- I don’t peel them but wash and scrub them really well. They will just be pureed, you won’t notice the peel.
1 medium sized onion chopped into 1 inch pieces
8 cups vegetable broth(use chicken if you don’t have vegetable)-you can also use 1 chicken or vegetable bouillon cube per 2 cups of water-you would then need 4 cubes for 8 cups of water, in place of vegetable or chicken broth.
1 inch of fresh ginger finely grated. I freeze my fresh ginger because it makes it so much easier to grate. You could also add 1/2 teaspoon of dried and ground ginger if you don’t have fresh on hand.
1/3 cup of chopped fresh dill-optional if you don’t like dill
Sugar, honey or agave syrup– to taste- depending on how sweet your carrots are, I like our carrot soup to have some sweetness, so add what works for you after the soup is purred.
1/2 cup cream- optional- sometimes I add cream for added richness but it’s up to you- it will taste great without the cream.
Salt and pepper to taste
1. Heat large pot on medium high heat, add oil, then add the carrots and onion. Cook for about 5 minutes until onions are starting to brown.
2. Add vegetable(or chicken) broth. Bring up to a boil, reduce the heat to low and cover the pot. Simmer for 30 minutes until the carrots become soft.
3. Puree in blender and add back to the pot. Blend in two batches and be careful not to burn yourself. If you are afraid to puree the hot soup, let it cool down until you feel comfortable with the temperature and then puree it. Please puree the soup well so that it is really smooth- it will actually be creamy if you puree it well and you won’t even think of adding the cream. After adding the pureed soup back to the pot, add the grated or dried ginger.
4. Taste your soup and add sugar, honey or agave syrup, a little bit at a time, if you don’t think the soup is sweet enough. Bring the heat up on the soup so that it is hot but you don’t need to bring it up to a boil again. Now add salt and pepper to taste. Add cream if you are using it and the fresh dill. Serve.
Tips: This soup freezes well. Completely cool down and place in a sealed container. I wouldn’t add the cream if you plan on freezing it. Add cream later after it has thawed. The cream may separate from the soup if frozen, it won’t really change the flavor, it just won’t look as smooth.
Regarding fresh dill- I take large amounts of fresh dill, chop it up and freeze it. It freezes super well and tastes like fresh dill when you use it. It’s great for the winter months and fresh dill goes bad very quickly in the refrigerator, so I find this ideal.