carrot-ginger-soup

First, I would like to thank all of you for the support and votes for the Bon Appetit contest. I will keep you posted should I make the cut. And, if I do… I will be baking dozens of cookies to treat all of you who took the time to sign in and make it happen.

How is everyone feeling? A little gluttonous? A bit stuffed with stuffing still? This time of year reminds me of my competitive swimming days. We trained all season for the big conference swimming meet. Right before it we rested, ate a big pasta dinner and gave it our all in the hopes of qualifying for the state meet. If you made it through to the state meet, there was a regroup, some rest and a heightened sense of excitement leading up to the big day when you again dove into the pool and gave it all you had.

At Thanksgiving I did not hold back. I ate, drank and enjoyed every bite until I was almost tired of eating. The weeks between Thanksgiving and Christmas is that time to regroup, rest and get excited for another big weekend of feasting. My recipe for training… lots of healthy greens, lean proteins and some warm, clean soups. This Carrot Ginger soup fits the bill.

Due to my love of ginger, I am a bit heavy-handed with it when making this soup. Feel free to cut back or even cut the amount in half if you want less intensity. I find the bite of the pungent root almost medicinal, in a good way. And, don’t skimp on good carrots. Fresh and organic if possible will bring the best flavor. Relax that tummy and treat it right for a few weeks.

Simple Carrot Ginger Soup
3 Tablespoons olive oil
1 yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks
Pinch curry powder (optional)
Salt & ground pepper
Optional Garnishes: plain yogurt or sour cream, chives or parsley

Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Season with curry powder, salt and pepper to taste. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.

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38 Responses to “Simple Carrot Ginger Soup”

  1. Adam O Says:

    I always get jealous when you folks from America get to talking about your extravagant Thanksgiving meals. I haven’t had Thanksgiving fare since back in mid-October… doesn’t mean I’m not gonna make this soup this week!

  2. CookiePie Says:

    I’m new to your blog, love it!!! So lovely. That soup looks fantastic. I’ll be back for sure!! Going to try your cinnamon sour cream pancakes tomorrow… :)

  3. Jennifer Says:

    This soup sounds soothing and scrumptious. I wish you the best of luck in the Bon Appetit Bake-Off. I entered a pie recipe too. :)

  4. Christine Says:

    Looks like a good comforting soup to shake off that brisk wind outdoors.

  5. SaraAnnLockwood Says:

    I have no idea what one and a half pounds of carrots adds up to. Can’t you give the receive in US cups. I am trying to make carrot ginger soup.

    Love, From an American living in India

  6. College Loans – student loans for college » Blog Archive » Consolidation of Private Student Loans Makes Things Simple Says:

    [...] Simple Carrot Ginger Soup [...]

  7. Spring Quarter 2010 « Flo's Blog Says:

    [...] following Tuesday, I chillaxed and made Carrot Ginger Soup (Recipe I used was from Whipped). Best thing ever–super [...]

  8. Jackie Says:

    Why can’t I just print the Damn Recipe without getting 9 pages of
    garbage and wasting my ink and paper?
    Hope the recipe is a good one…it cost me enough to get!

  9. Bits Of My Weekend | For Me, For You Says:

    [...] I didn’t take a photo, but I made this carrot ginger soup this weekend and it was difficult to not eat the entire pot to myself. Healthy, too! Unlike certain [...]

  10. Li Says:

    This soup is DEEELish! Yum! Thanks for the recipe. Love your blog!
    Best,
    Li
    @LaLicenciada
    @HerDeepThoughts

  11. marlene Says:

    Try this recipe Saturday could eat the whole pot all at once, Tuesday I am making a another pot….I am hooked!!!

  12. Simple Carrot Ginger Soup | The Paleo Project Says:

    [...] *Recipe from Whipped [...]

  13. Jen Says:

    @ Jackie – download a .pdf printer and print the document as a virtual file before sending it to the printer. Then you can preview what you print! Free, tiny, trouble-free .pdf printer is available here -> http://www.cutepdf.com/

    or just google “.pdf printer free”

    Now, I will go make soup this soup:) Bon appetit!

  14. Susan Says:

    Saw your recipe about Navy bean soup…..did you look at the one that they serve at the Senatel lunchroom? It has mashed potatoes in it…..

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  17. Elaine Says:

    Re: Jackie’s complaint–I highlighted the list of ingredients and the directions, hit control C to copy, opened a new word document, hit control V for paste and printed. No excess pages, no need to download anything. Low tech–my favorite way to do things!

  18. Pat Says:

    1 and 1/2 pounds of carrots is .7 kilograms. Where both amounts are not listed, you may need to find a converter on line and convert to the measurement you use. There are all sorts of converters………which is what I used as well :) to get the number in kilograms.

  19. Carrot Ginger Soup | mighty vegan Says:

    [...] Recipe from: Whipped the blog [...]

  20. Kurt Says:

    Recipe sounds delicious. How many servings would this be? 4 / 6/ 8 people?
    Thank you.

  21. Caroline Says:

    Kurt,
    I would say this makes closer to 8-10 servings.
    Enjoy!
    Caroline

  22. Brandy Says:

    Just made this comforting, healthy soup! I used just 4 cups of stock, standard issue container and it makes for a thicker consistency which I like! Love the lots of ginger too! So happy I found this recipe!

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