Introduction: Carrot Ginger Soup - Hot or Cold!

With the summer harvest in full swing, fresh produce has been abundant. So I grabbed some beautiful fresh carrots and I wanted to enjoy the delicious flavour by making a simple and fresh soup.

I found that depending on the weather outside, this soup is both delicious hot or cold. (When I tried some left overs straight from the fridge on a warm day, it was excellent!). I hope to be able to show how easy it is to make a soup at home which would go perfectly with delicious a chunk of bread!

If you're feeling adventurous, this type of soup would also work well with other root veggies (e.g. you could try parsnip or beets in place of carrots)!

Step 1: Gather the Ingredients

Ingredients (4-6 servings):

  • Fresh carrots (2 lbs) - (peeled and chopped)
  • 1/4 - 1/2 head cabbage - (chopped)
  • 1 onion - (diced)
  • 2 stalks celery - (chopped)
  • 1/2 inch piece of ginger
  • 2 cloves of garlic (diced)
  • Vegetable stock mix
  • 8 cups boiling water
  • Spices
    • 1.5 tsp cumin
    • 2 tsp sage
    • 1/2 tsp cayenne (use less or more depending on your love of spicy)
    • Chopped fresh parsley
    • Salt & pepper

Tools:

  • Soup pot
  • Cutting board
  • Sharp knife
  • Peeler
  • Rasp or small grater (for ginger)
  • Measuring cup
  • Wooden spoon
  • Teaspoon and fork
  • Use of a stove
  • Use of a blender (I used a Nutribullet, Magic Bullet blender)

Step 2: Cooking Your Ingredients

While the potato is baking, you can begin cooking your other ingredients on the stove top.

  • Turn stove top onto medium heat
  • Once the pot is heated, add diced onions and allow to cook uncovered for 3-5 minutes, stirring often.
  • Add spices (cumin, sage and cayenne), garlic, and grate in your ginger. Give a quick stir.
  • Next, add chopped carrots and allow to cook covered (with a lid on) for about another 3 minutes.
  • While that is cooking, mix your veggie stock powder into your 8 cups of measured boiled water (using the label directions).
    • Pour veggie stock into pot and cover. Allow to simmer on medium-low for 30 minutes until carrots are soft.
  • Add a bit of salt and pepper right at the end.

Step 3: Making the Soup

I only have a Nutribullet blender but it works well to blend the soup. I would suggest you let everything cool slightly before blending. Also, since this was a big quantity of soup, I blended it it into a few batches using the largest Nutribullet cup and filling to the "MAX" line. A traditional blender will work well too!

Steps to blend your soup:

  • Add carrot & liquids in the Nutribullet large cup (until the max fill line)
  • Put on the blending blade and blend until smooth (about 20 seconds)
  • Pour blended soup either into a large bowl (if reheating), or individual serving bowls (if serving cold), as preferred.

Repeat in batches as needed until all the soup is blended. If you would like to re-heat you can put the soup back in the pot and warm slightly.

Sprinkle with chopped parsley, and serve with salt and pepper. Enjoy!

Tips:

  • If you like a thicker soup you can either:
    • add baked sweet potato or cooked cauliflower as they will do a great job at thickening. Add these ingredients to the blender with the carrots and liquid and blend.
    • remove some of the water/stock from the soup before blending.

Comments

author
Cotb (author)2015-09-10

Do you sweat your cabbage when you start the carrots, or add cabbage when you add the vegetable stock? The cabbage disappeared somewhere along the way...

author
LaMoribonde (author)2015-08-29

great recipe idea thanks a lot : ) i usually don't use veggie broth as they are very salty and not very natural... all the more so with carrots which i like sweet and savory !but i will try to swap them with a mix of dried ingredients instead, but more importantly adding a pinch of Cinammon to sweeten the soup a bit and some turmeric... to boost the healing properties and the taste of this healing beverage !

author
peekabooo (author)LaMoribonde2015-09-04

mm that sounds great - I sometimes add turmeric but cinnamon would be great! I don't typically used tinned veggie broth as I've recently learned how to make my own and its SO simple. I posted an instructable here.

https://www.instructables.com/id/Easy-homemade-vegetable-soup-stock/

author
Pirate_Prince (author)2015-08-29

Ah!! You beat me to it! :)

I also Love carrot and Ginger soup and had one in drafts.

Congrats for being the First!

author
peekabooo (author)Pirate_Prince2015-08-29

Ahh, sorry! :)

Do you add any special spices to yours? I always like to see how other people make theirs!

author
Pirate_Prince (author)peekabooo2015-08-31

No problems! :)

I add twice the amount of Ginger, perhaps little bit more than that. Few more cloves of garlic. No cabbage or vegetable stock and haven't used celery, cumin or sage but would like to try those with it when I make it next. I also add few mushrooms, one potato and a tablespoonful of turmeric but definitely no black pepper as I have an allergy to it.

About This Instructable

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Bio: I like to experiment in the kitchen, challenging myself to create tasty, healthy, fast, gluten/dairy and mainly sugar free concoctions.
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