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Zesty Carrot Ginger Soup Recipe

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3.8 from 30 reviews

This Zesty Carrot Ginger Soup is a vibrant, flavorful dish combining the sweetness of roasted carrots with the zing of fresh ginger and citrus notes from orange juice. Roasting the carrots caramelizes their natural sugars, adding depth, while the sautéed onions and leeks create a rich base. Finished with a touch of cream for smoothness, this soup makes a comforting and elegant starter or light meal.

Ingredients

Vegetables

  • 2½ pounds carrots (about 8 large, peeled and sliced into 1/2" thick coins)
  • 1 medium sweet (Vidalia) onion (chopped to 1/2")
  • 1 medium leek (halved and thinly sliced into 1/2" moons)
  • 2 cloves garlic (minced)
  • 2" knob fresh ginger (peeled and grated)

Liquids & Oils

  • 2 tablespoons olive oil (divided)
  • 4 cups low sodium broth (vegetable or chicken)
  • 2-4 tablespoons orange juice
  • ¼ - ½ cup heavy cream

Spices & Seasonings

  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions

  1. Heat oven: Position a rack in the lower third of the oven, then preheat to 425°F. Line a baking sheet with parchment paper to prepare for roasting the carrots.
  2. Roast carrots: Trim and peel the carrots, then slice into 1/2" thick coins. Toss them with 1 tablespoon olive oil until evenly coated. Spread the carrots in a single, even layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping once halfway through, until they are very tender and caramelized on the edges.
  3. Sauté alliums: While the carrots roast, heat the remaining tablespoon of olive oil in a 6-quart Dutch oven or large soup pot over medium heat until shimmering. Add the chopped onion and sliced leek, stirring to coat them in the oil. Sweat these vegetables gently, cooking for about 10 minutes until softened and just beginning to brown.
  4. Season with ginger: Add the minced garlic, grated ginger, and cumin to the pot. Stir frequently, cooking for about 2 minutes until the ginger becomes very fragrant.
  5. Simmer soup: Transfer the roasted carrots from the baking sheet to the pot. Season with kosher salt and ground black pepper, then pour in the low sodium broth. Bring the mixture to a simmer over high heat, then reduce to medium-low to maintain a gentle simmer. Cook uncovered for 15 minutes to allow flavors to meld beautifully.
  6. Blend soup and finish: Pour in ¼ cup heavy cream, then use an immersion blender or transfer to a countertop blender to blend the soup until very smooth and velvety. Stir in 2 tablespoons of orange juice to brighten the flavor. Taste and adjust seasoning as needed, adding more salt, pepper, or orange juice until balanced and vibrant. Serve warm immediately with crusty bread for dunking.

Notes

  • For Note 1 (Ginger): Use fresh ginger peeled with a spoon or vegetable peeler for the best flavor and easy grating.
  • For Note 2 (Sweat vegetables): Sweating means cooking the onions and leeks gently over medium heat until softened and translucent without browning too much, which builds a sweet base flavor.
  • For Note 3 (Blending): Use an immersion blender directly in the pot to save time and avoid hot splashes, or carefully blend in batches in a countertop blender.

Find it online: https://recipethrive.com/zesty-carrot-ginger-soup-recipe/