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Bowl of carrot or pumpkin vegetable soup, perfect for healthy eating and comfort food visuals.

Ginger and Honey Carrot Soup

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Nothing masks the flavor of sweet carrots in this popular soup: no cream or egg enrichment. No broth even. Basic ingredients carrots, fresh ginger, honey, and water are responsible for this soup's magnificent color and flavor. In addition to being easy to make, this can be served hot or chilled-an advantage for the busy cook. If you're serving it cold, add a splash of fresh orange juice for a fresh citrus taste. You can spice it up a bit, too, depending upon how well your refrigerator is stocked with what we call "accents": Stir in a teaspoon of harissa, the Tunisian (not Moroccan, although it is used there, too) hot chili sauce, just before serving. Failing that, you can add a spoonful of chipotle chile salsa, something we have on tap frequently. If you don't have either of those and you like a touch of heat, add hot salsa from the jar.
Course Soup
Cuisine American, International
Keyword Carrot, Ginger, Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5
Ingredients
  • 12 medium carrots
  • 1 yellow onion
  • 2 garlic cloves
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cups water
  • 2 teaspoons grated fresh ginger
  • Salt
  • 3 tablespoons honey
Instructions
  • Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic.
  • In a heavy pot or Dutch oven, sauté the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and sauté it for a few minutes, taking care not to let it brown.
  • Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
  • When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immdiately.
  • To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired