Carrot soup is comforting and not too complicated, but still has enough sweetness and spice to keep things interesting.
This week my goal was to share soup recipes from The Best Soups in the World by Clifford A. Wright that would act not as a soup course but as a fulfilling meal. They've all been really delicious and surprisingly filling, in fact every night this week I've sat on the couch groaning after finishing my nightly bowl.
So, for our last recipe this week I wanted to make a soup that was a bit less intense, maybe even one that was made of (gasp) vegetables.
Truth be told, last night I was feeling that dreadful first wave of what might or might not become a full-on cold and had no desire to go to the supermarket. I dug through my crisper drawer and found all of the ingredients needed for this Cream of Carrot with Ginger Soup: vitamin-rich carrots, spicy ginger, and soothing chicken broth.
Unlike the other soups this week, this carrot soup is quite easy to assemble and doesn't need hours of stove top simmering. Onions are chopped and sweated, carrots and ginger are sauteed and softened with hot chicken broth and the soup is pureed with milk and half-and-half.
Cream of carrot soup is nothing revolutionary but last night, it was exactly what I wanted: something comforting and not too complicated, but with enough sweetness and spice to keep things interesting. There's something to be said about simplicity,—the flavors were simple and clean, reminding me that sometimes simple is the way to go, especially when it comes to soup.
Win The Best Soups in the World
As always with our Cook the Book feature, we have five (5) copies of The Best Soups in the World to give away this week.
- 2 tablespoons unsalted butter
- 2 medium onions, coarsely chopped
- 1 1/2 pounds young carrots, peeled and sliced
- 3 tablespoons chopped fresh ginger
- 6 cups hot chicken broth
- 1 cup whole milk
- 1 1/2 cups half-and-half
- 3 teaspoons of salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- For the Garnishes (Choose One)
- Chopped cilantro (fresh coriander) leaves
In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low, then add the carrots and ginger and cook, stirring frequently, until the carrots are softer, about 20 minutes.
Add the chicken broth to the pot, bring to a boil over medium heat, then cook, stirring occasionally, for 20 minutes. Remove the soup from the heat and add the milk. Transfer to a blender and blend, in batches if necessary, until it forms a puree. Return the soup to the pot, add the half-and-half, season with the salt and pepper, and cook until very hot without letting it come to a boil. Serve hot with croutons or chopped cilantro.