I was sitting down for breakfast Friday morning and received an email from my friend Carolyn raving about this carrot ginger soup that she had made for her family the night before. She said I had to try it. Carolyn is an amazing cook, actually so amazing, that she could have her own cooking show. So, when she recommends a recipe to me, I trust that it’s going to be wonderful. I was already planning on making this miso-garlic and tofu salad for lunch and knew this soup would be the perfect compliment.
I know what your thinking, carrot soup? How boring!! Well, actually, this soup is not boring at all! It’s rich and creamy (without the cream) with a hint of sweetness. My kids loved it and said I need to definitely make it again. They also said to be sure to make the croutons as well.
This is another pantry soup like my creamless tomato soup. If you have a well-stocked pantry then you should have most of the ingredients on hand. The only thing that I had to run out and pick up was the sweet onion. Another thing I love about this soup, is that it’s cream-less and vegetarian. Bonus!
Recipe from Food 52
- 6 to 8 large carrots (about 1 3/4 pounds) – I used 8 carrots and actually weighed them at the grocery store to make sure I had 1 3/4 pound
- 1/4 cup olive oil
- 6 cups good quality vegetable stock – I did not have any homemade veggie stock on hand, but I used the boxed variety and it tasted great.
- 1 inch long piece of ginger, peeled
- 1 sprig fresh thyme
- 1/2 of a large sweet onion, chopped – these onions are light yellow in color and will be labeled sweet onion at your grocery store. They can also be called vidalia onions.
- 2 large garlic cloves, chopped
- salt & freshly ground black pepper
Puree the soup until smooth using either a hand held immersion blender or a standard blender. I usually wipe down the soup pot while the soup is pureeing. Return the pureed soup to the pot.
I actually used my vitamix blender here because I wanted a really smooth soup. I was able to pour all the soup into my blender in one batch.
If the soup seems too thick (mine was perfect just the way it was), add more stock or water and reheat gently. Add salt and pepper to taste.
Now onto the croutons!
- 2 slices country-style bread, cut into 1/2 inch cubes – I used some leftover ciabatta bread that I had used for panini’s on Monday.
- 5-6 teaspoons extra-virgin olive oil – or more if you need it, it depends on how big your bread cubes are.
- 1/4 teaspoon sea salt – I usually just throw a pinch of salt in
- 1/4 teaspoon freshly ground pepper – I actually don’t measure out my pepper, I just twist the pepper grinder a few times.