Carrot Ginger Soup

Carrot Ginger Soup

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "ginger". I felt that this theme was a bit too broad because over half the food I make contains ginger and I always have some on hand. Then I realised that I really wanted soup and ginger goes great in soup. This soup tasted really good and actually felt like it was healthy. I loved the warm inside feeling I got from it. That being said, I felt it could have used more spice... like I think about most things.



  1. 3 Tablespoons Butter
  2. 1 1/2 lbs Carrots
  3. 1 White Onion small
  4. 1 Yellow Onion small
  5. to taste Kosher Salt ,
  6. 1 teaspoon Ginger Fresh , grated
  7. 2 Cups Chicken Broth
  8. 3 Large strips Orange Peel
  9. Chives , chopped


45 mins
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    Melt the Butter over medium heat in a large pot.

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    Meanwhile, peel and slice the Carrots and mince the Onions so that you have 2 Cups of minced Onions.

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    Add the sliced Carrots and minced Onions to the melted Butter until the Onions soften (about 5 - 6 minutes), stirring occasionally. About half way through the cooking, add 1 teaspoon Kosher Salt.

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    Peel the Ginger and Orange Peel.

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    Add the Chicken Broth, 2 cups of Water, peeled Orange Peels, and grate the Ginger directly into the pot. Bring to a simmer, cover, and cook until the carrots are soft (about 20 minutes), stirring occasionally.

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    Remove the strips of Orange Peels.

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    Working in small batches, pour the Soup in a blender so that it comes up about a 1/3 of the way up the blender. Cover the blender with a rag, leaving a hole for steam to release, and puree until smooth (about 30 seconds). Transfer the soup to a large pot or container. It took me about 3 blends.

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    Mix the Soup thoroughly and add Kosher Salt to taste.

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    Transfer the Soup back to the pot and heat through

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    While the soup is heating, chop the Chives.

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    Serve warm with the Chives as a garnish

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