In the spring of 2018, I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example. It’s a simple soup: just carrots and onions with some flavorings, simmered in stock, then blended to a smooth texture. Here is my version: I think it’s pretty close.
I find that the texture is very important with this soup – my immersion blender didn’t get the soup fine enough, but a whiz in the high-speed standalone blender turned out a perfect, luxuriously smooth soup.
We found that adding a soup to lunch and dinner provided not only additional layers of flavor to the meal, but now that we’re back home, it’s an opportunity to add a few more vegetables.
Serve this at the beginning of a meal. I think you’ll be pleased with the flavors.
The soup will keep in the refrigerator for up to a week. I’d suggest a glass vessel, for plastic might be stained by the vivid orange-yellow carrot ginger soup.
for a vegetarian version
Vegetarians will want to use vegetable stock.
start with carrots and onions
Peel and slice the carrots. Melt butter in a 3-quart pot over medium heat. Cook the carrots and the onions, stirring occasionally, 5 to 8 minutes, until the onions soften. Do not let the vegetables brown, but cook them gently so they “sweat”. Sprinkle a teaspoon of salt over the veggies as they cook.
add everything else and simmer
Add stock and water, minced ginger, and the strips of orange zest. Bring to a boil briefly, then reduce heat, cover, and simmer gently until the carrots soften totally. This will take about 20 minutes.
finish in a blender
Remove the 3 strips of orange zest – do NOT forget! The soup might end up bitter if they’re left in longer. Purée with an immersion blender.
If you prefer, work in small batches, and blitz in a regular blender, or a high-speed blender, until perfectly smooth. Only fill the blender vessel one-third full with any hot liquid, and keep a clean kitchen towel, and your hand, pressed on top of the blender cap. Using an upright blender is more trouble, but in my opinion, it’s worth it: you’ll end up with a luxuriously smooth soup.
Add more salt, if needed, to taste. Garnish with fresh herbs – I’ve used thyme in the photo, and it was a lovely addition.
Carrot Ginger Soup
Ingredients
- 3 Tbsp unsalted butter
- 1½ lb carrots 6-7 large carrots
- 2 cups chopped onion, white or yellow
- 1 tsp kosher salt [I use Diamond Crystal, use half if Mortons]
- 1 tsp minced ginger
- 2 cups stock vegetable, or chicken
- 2 cups water
- 3 strips zest from an orange
- chopped thyme, parsley, dill, or chives for garnish
Instructions
- Start with the carrots and onions: Peel and slice the carrots. Melt butter in a 3-quart pot over medium heat. Cook the carrots and the onions, stirring occasionally, 5 to 8 minutes, until the onions soften. Do not let the vegetables brown, but cook them gently so they “sweat”. Sprinkle a teaspoon of salt over the veggies as they cook.
- Add stock and water, minced ginger, and the strips of orange zest. Bring to a boil briefly, then reduce heat, cover, and simmer gently until the carrots soften totally. This will take about 20 minutes.
- Finish in a blender, but first, remove the 3 strips of orange zest. Do NOT forget this step, they'd make the soup bitter if left in.
- If you prefer, work in small batches, and blitz in a regular blender, or a high-speed blender, until perfectly smooth. Only fill the blender vessel one-third full with any hot liquid, and keep a clean kitchen towel, and your hand, pressed on top of the blender cap. Using an upright blender is more trouble, but in my opinion, it’s worth it: you’ll end up with a luxuriously smooth soup.
- Add more salt, if needed, to taste. Garnish with fresh herbs – I’ve used thyme in the photo, and it was a lovely addition.