Ina Garten Carrot Ginger Soup Recipe
If you love warm, comforting soups, this Ina Garten Carrot Ginger Soup Recipe is perfect.
Ingredients
- 1 kg carrots peeled and chopped
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp fresh ginger grated
- 2 tbsp olive oil
- 4 cups vegetable or chicken stock
- ½ cup heavy cream optional
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
Heat Olive Oil
- Place olive oil in a large pot over medium heat. Warm oil before adding vegetables.
Cook Onions
- Add chopped onions to the pot. Cook 5 minutes until soft and translucent.
Add Garlic and Ginger
- Stir in garlic and grated ginger. Cook 1–2 minutes until fragrant and aromatic.
Add Carrots
- Add chopped carrots to the pot. Stir to coat with oil, garlic, and ginger evenly.
Pour in Stock
- Add vegetable or chicken stock. Bring to a boil, then reduce heat to simmer.
Simmer the Soup
- Cover the pot and cook for 20–25 minutes. Carrots should be soft and easy to mash.
Blend Smooth
- Use an immersion blender or regular blender to puree the soup until smooth and creamy.
Add Cream
- Stir in heavy cream if desired. Adjust salt and black pepper to taste.
Garnish and Serve
- Pour soup into bowls. Garnish with parsley or chives. Serve warm and enjoy.
Notes
- Roast Carrots First: Roasting carrots before cooking adds sweetness and depth of flavor.
- Adjust Ginger: Add more ginger for a spicier soup or less for a milder taste.
- Make Vegan: Use vegetable stock and skip the cream for a dairy-free version.
- Add Spices: A pinch of nutmeg or cinnamon adds warmth and complexity.
- Storage Tip: Soup thickens after refrigeration. Add stock when reheating for smooth texture.