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Carrot Ginger Soup

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30 mins total
0 mins prep

Recipe Filed Under
Vegetable, Dairy, American, Asian, Braising, Easy, One-Dish, 30 Minute, 10 Minute, Quick, Low Fat, Kid-Friendly, Healthy, Soup, Winter, Birthday, Bridal Shower, Halloween, Mother's Day, Baby Shower, Chinese New Year, All Saints Day, Entertaining

Provided By: Allison Fishman

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Ingredients

Serves:

1 pound carrots, about 6, peeled and chopped into 1/2-inch pieces

1 small onion, peeled and chopped into 1/2-inch pieces

1 1-inch piece fresh ginger, peeled and chopped into 1/2-inch pieces

2 tablespoons butter

leaves from 2 sprigs of thyme

1/2 teaspoon kosher salt

2 1/2 cups low-sodium chicken stock

1 cup milk

1 tablespoon chopped chives or parsley, optional garnish

Directions

Heat butter in a medium straight-sided skillet over medium heat. After butter melts, add carrots, onions, ginger, salt and thyme and cook until beginning to soften, about 6 minutes.

Add chicken stock to vegetables, raise heat to medium-high and bring to a boil. Reduce to a simmer, and cook until vegetables are completely tender, 12 to 15 minutes.

Add vegetable mixture to blender and puree. Be sure to remove the clear plastic disk in the center of the blender lid, and cover with a kitchen towel before blending. Add milk to carrot puree and blend. Serve warm, garnished with chopped chives or parsley.

TIP: Serve with bay scallops, or a dollop of corn relish

TIP: Pick smaller, thinner carrots as they tend to be sweeter.

TIP: You can substitute 1 teaspoon ground ginger in place of fresh.

TIP: You can chop the carrots, onions and ginger in the blender if you like. Roughly chop those ingredients, and pulse until more finely chopped. You will need less cooking time if the vegetables are chopped into smaller pieces, either by hand or with a blender.