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Carrot-Ginger Soup

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  • by Susie Middleton from Fine Cooking
    Issue 97

Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup.

Create your own customized creamy vegetable soup with the Recipe Maker.

  • 2 Tbs. vegetable oil
  • 1/2 cup medium-diced onions
  • 1/3 cup thinly sliced leeks
  • 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  • 1 Tbs. minced fresh ginger
  • 2 tsp. minced garlic
  • Kosher salt
  • 5 cups vegetable broth, preferably homemade
  • 3 Tbs. orange juice
  • 1-3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick
  • 1/4 cup thick whole yogurt, preferably Greek
  • freshly ground black pepper
  • 1/2 tsp. fresh lime juice; more as needed
  • 1/3 cup thinly sliced chives

In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the onions, leeks, celery, ginger, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.

Add the carrots, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped chives.

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 1.5; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0; Sodium (mg): 310; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips

This is one of the most requested soups in my home, although I make it without the leeks or celery. I do use orange juice, and cream instead of yoghurt. Sometimes I add an apple... but the ginger really makes it! Love it.

Excellent! Very satisfying. Can be frozen if you don't add the yogurt or lime until when you reheat it. A favourite. Add some pepper at the end.

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