This recipe was originally posted in 2019 but remains a blog favorite. With Thanksgiving approaching, I thought it was time to revisit this simple crowd-pleaser.
My good friend Kristina is an excellent cook (think paella for a dinner party). She is my go-to for food prep questions, and I have many. I was nervous about asking her to suggest an easy meal because nothing she cooks seems simple. While this soup recipe of hers may not be as quick or basic as past Easy Eats dishes, it does serve a time-saving purpose. So, without further ado, guest blogger Kristina and her carrot ginger soup!
“As Thanksgiving approaches and I begin mapping a plan for the holiday food, I also like to prepare a meal for the evening before the “day of non-stop eating.” Family members descend upon my house the Wednesday before Thanksgiving, so I like to be prepared with a light, easy, healthy meal. One of my favorites is carrot ginger soup. Made of a few simple ingredients, it whips up in a flash, and you can even make it a day or two ahead of time. If you are in Darien, shop local and pick up a nice crusty bread from Flour, Water, and Salt, toss a great salad from ingredients found at the Darien Farmer’s Market, and grab a nice bottle of wine from Sipstirs. This meal is sure to please and make you a pre-Thanksgiving hero. Cheers, Kristina.”
Carrot Ginger Soup
Ingredients
- 2 Tbsp unsalted butter
- 1 onion, coarsely chopped
- 1 inch ginger, peeled and chopped
- 1 pound carrots, peeled and chopped
- 2 cups fresh carrot juice
- 2 cups chicken stock
- 1 tsp salt
- ⅓ tsp black pepper
- 1 dash cayenne pepper
- 2 Tbsp half and half
- parsley for garnish
Instructions
- Heat the butter in a heavy bottom pot over medium-low heat. Add onion and cook until translucent, about 5 minutes.
- Add the carrots, and cook until tender but not browned, about 15 minutes.
- Stir in the ginger and cook 1 minute more.
- Add the carrot juice, stock, salt, pepper, and cayenne. Bring to a simmer and cook until the vegetables are very soft about 30 minutes. Remove from heat and cool slightly.
- Puree in batches in a blender or immersion blender. Return to pan and thin with stock or water if necessary. Stir in half-and-half and season to taste.
W&W uses affiliate links. If you buy something through my links, I may earn a commission at no cost to you. I only recommend products that I love and would use myself. All opinions are my own. Thank you!
