Ginger and Carrot Soup
Warm Up with Vibrant Ginger Carrot Soup: A Flavorful Asian-Inspired Delight
As the days get cooler, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. Today, we’re sharing a recipe for Ginger Carrot Soup that’s not only incredibly delicious but also packed with flavor and a touch of Asian-inspired zest. This soup is a beautiful balance of sweet carrots, warming ginger, and a hint of spice, making it perfect as a starter or a light meal.
This isn’t your average carrot soup! The addition of fresh ginger and a subtle kick from the serrano chile elevates this recipe to something truly special. The makrut (kaffir) lime leaves add a fragrant citrus note that complements the sweetness of the carrots beautifully. And the creamy, zesty topping? It’s the perfect finishing touch.
What makes this Ginger Carrot Soup so good?
- Flavorful Base: The combination of ginger, garlic, and onion creates a deeply flavorful base for the soup.
- Subtle Spice: The serrano chile adds a gentle warmth that isn’t overpowering.
- Aromatic Citrus: Makrut lime leaves infuse the soup with a unique and refreshing fragrance.
- Luxurious Finish: The crème fraiche topping with lime zest and ginger adds a touch of elegance and creaminess.
Tips for the Best Ginger Carrot Soup:
- Fresh is Best: Use fresh ginger and garlic for the most vibrant flavor.
- Don’t Skip the Makrut Leaves: These leaves are key to the soup’s unique aroma. If you can’t find them, a small amount of lime zest can be used as a substitute, but it won’t be quite the same.
- Adjust the Spice: If you prefer a milder soup, remove the seeds from the serrano chile or use a smaller amount.
- Blend Until Smooth: For a velvety smooth soup, blend it thoroughly and pass it through a fine-mesh chinois.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Yes! Simply substitute the crème fraiche with a plant-based alternative like cashew cream or coconut cream.
Q: Can I use powdered ginger instead of fresh?
A: While fresh ginger is preferred for its superior flavor, you can use 1 teaspoon of ground ginger for every 1 tablespoon of fresh ginger.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich. It also makes a lovely starter for an Asian-inspired meal.
We hope you enjoy this vibrant and flavorful Ginger Carrot Soup as much as we do! It’s a perfect way to warm up on a chilly day and impress your family and friends with a delicious and healthy meal.
Ginger Carrot Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 cups onion, diced
- 6 cloves garlic, minced
- 2 pounds carrots, peeled and sliced ¼ inch thick
- 1 Serrano chile, stemmed, seeded, and sliced
- 1 4 inch chunk ginger, peeled and thinly sliced
- 2 makrut leaves (aka Kaffir lime leaves)
- 6 cups chicken broth
- 1 tablespoon lime juice
- 1/2 cup cilantro, chopped
- 1/2 cup crème fraiche
- 1 tablespoon sliced chives
- 1 teaspoon lime zest
- 1 teaspoon grated ginger
Instructions
- Melt butter in a stock pot over medium heat. Add onion and garlic, season with salt and pepper and cook, until onion and garlic have softened, about 10 minutes.
- Add carrots, serrano, sliced ginger, and chicken broth and bring mixture to a boil. Reduce heat to a simmer and cook until carrots are completely tender, 15 to 20 minutes
- Remove makrut leaves, and using a blender puree soup until smooth, then pass through a fine mesh chinois. Adjust seasonings if needed, then add lime juice and chopped cilantro.
- Combine the crème fraiche, grated ginger, chives, lime zest, and lime juice with a pinch of salt in a small bowl.
- Top each serving of soup with a dollop of crème fraiche mixture.
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