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Carrot Ginger Soup

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Kristina Puff

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.