Carrot-Ginger Soup
Carrot-Ginger Soup
Carrot-Ginger Soup
Carrot-Ginger Soup

Carrot-Ginger Soup

David Venable

This soup is almost Thai-like with its coconut-milk base, ginger, and chili notes. We made it even smoother by adding tart apple and warm curry.

Ingredients

  • 2 Tbsp oil
  • 2 cups diced onion
  • 2 tsp minced garlic
  • 3 Tbsp minced ginger
  • 7 cups peeled large diced carrots
  • 2-1/2 cups large diced Granny Smith apple
  • 1-1/2 cups large diced peeled Idaho potato
  • 6 cups vegetable stock
  • 1 (13.5-oz) can coconut milk
  • 1 Tbsp curry powder
  • 2 tsp salt
  • Pinch of dried chili flakes

Directions

Heat the oil in a 6-1/2 quart stock pot over medium-high heat. Add the onions, garlic, and ginger. Sauté until the onions are translucent, about 5 minutes. Add the carrots, apple, potato, stock, coconut milk, curry powder, salt, and chili flakes. Bring the soup to a simmer and then reduce the heat to medium-low. Simmer for about 45 minutes, or until the carrots are soft.
Purée the soup in batches in a blender, being careful with the hot liquid. Place the puréed soup into another large stock pot. Repeat until all the soup is puréed and stir to combine. Reheat before serving.

Cook's Notes

If you're not cooking for vegetarians, feel free to add chicken, shrimp, or scallops to this dish. I wouldn't recommend puréeing all of the soup, if you do. Maybe half—or none!

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