A pureed soup featuring sweet carrots, refreshing ginger, and spicy jalapeño, with the ultra-comforting base of chicken broth. It's a perfect soup for when you're feeling under the weather, and can elevate any meal!
Let me introduce you to my favorite soup. It's refreshing and comforting all at the same time - a rare combo for soup!
The first time I made this, I actually could not believe how good it was. The combo of sweet carrots, refreshing ginger, and spicy jalapeño, with the ultra-comforting base of chicken broth is *chef's kiss.*
There is something about a pureed soup that makes the whole meal feel elevated. Serve this with a sandwich, a salad, or some good crusty bread. Make this and put it in your fridge and you will be SHOCKED at how many meals you can eat it with.
Plus, if you're looking to eat more vegetables, I think a pureed soup is like the easiest, most delicious way to do it.
Tips
- You want this to be ultra smooth and the consistency of heavy cream. If it looks anything like baby food, you need to add more chicken broth and BLEND, baby!
- If it doesn't taste quite right after pureeing, it either needs more salt or more lime juice, maybe both. Taste and adjust as needed.
- For the best flavor, use the freshest ingredients you can find. The flavor of the carrot and ginger are really at the forefront here, so you want them to be excellent. While I love to make a soup to use up sad produce, don't do that here!
- Letting the soup cool before pureeing helps the flavors to fully develop. (Kind of like how soup is always better the next day). You can skip this step if you're in a hurry.
- This tends to thicken upon reheat. Splash in more chicken broth as needed to maintain the right consistency.
- You can make this with coconut milk, but it's just not as good.
Easy Ginger-Carrot Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 cups sliced yellow onion (from 1 large onion)
- 6 garlic cloves, roughly chopped
- Salt + pepper
- 2 pounds carrots, peeled and sliced into 1/4-inch coins
- 1 jalapeno, stemed, seeded, and roughly chopped
- 1/4 cup minced ginger (from about a 4-inch hunk of ginger)
- 6-8 cups chicken broth
- Juice of 1-2 limes
Directions
- Melt butter in a large pot over medium-low heat. Add onion and garlic and sprinkle with salt and pepper. Cook until softened, stirring occasionally - about 10 minutes. Add carrot, jalapeno, and ginger and toss to coat. Add 6 cups of chicken broth and stir to combine. Increase heat to high and bring to a boil. Reduce to simmer and cook until carrots are soft enough to be easily pierced with a fork - about 20 minutes. Remove from heat and cool. Once cool, puree using an immersion blender or in batches in a blender. The soup should be completely smooth and the consistency of heavy cream. If it's too thick, add 1-2 cups of additional chicken broth.Reheat the soup over low. Stir in the juice of 1 lime, plus more salt and pepper to taste. If it's not tasting as fresh as you'd like, add additional lime juice. Serve hot!Leftovers will keep for up to 5 days in an airtight container in the fridge.
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