Carrot Ginger Soup (Served Hot or Cold)
Published: Jul 30, 2025 | Total Time: 40 minutes
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Ingredients
| 4 tbsp Olive Oil |
| 1.5 lbs Carrots |
| 1 medium Yellow Onion |
| 1 Kosher Salt to taste |
| 1 tbsp Fresh Ginger |
| 0.5 tsp Orange Zest |
| 4 cups Chicken or Vegetable Stock |
| 1 to taste Plain Yogurt |
| 1 to taste Fresh Basil |
| 1 to taste Green Onions |
Directions
- Warm the pot over medium heat and sauté the diced onions for about 2 minutes, just until they begin to soften.
- Toss in the sliced carrots along with a generous pinch of salt, stirring for 3–5 minutes until the carrots are well-coated and starting to soften.
- Mix in the minced ginger and orange zest, then add the stock or water.
- Increase the heat to bring the soup to a boil, then cover and reduce to a low simmer. Cook for approximately 20 minutes, or until the carrots are fork-tender.
- Take the pot off the heat. Blend the soup until smooth using an immersion blender (or transfer in portions to a countertop blender).
- Season to taste with additional salt if needed.
- Serve hot, or let it cool and refrigerate for a couple of hours to enjoy chilled.
- Top with a dollop of yogurt or a sprinkle of herbs like basil or scallions, if you like.
Tips
- Double the amount of ginger... if you dare!
- I've only made this without the orange because I didn't want to zest and it's come out really good.