Easy Ginger-Carrot Soup
A soup that's refreshing and comforting at the same time. Use the freshest ingredients for the best flavor, and if it's not tasting quite right after you've pureed it, add more lime juice and salt until it does.
Servings: 8
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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