Ginger Carrot Soup

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About: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!

This is a simple, quick, and tasty winter soup.

Prep time: ~10 minutes
Cook time: ~30-45 minutes

Ingredients
1 pound carrots (shredded)
1/2 large onion (shredded)
1 boullion cube1
water1
several chunks of ginger (depending on your taste)
bay leaf
fresh ground black pepper to taste
2T coconut milk (optional)

Shred carrots and onion, add to pot, and pour in water until the vegetables are just covered. Add boullion cube, pepper, ginger, and bay leaf. Simmer soup on low until vegetables are cooked through and most of the water has evaporated.

Taste and adjust seasonings; add coconut milk if desired. Remove bay leaf and ginger chunks and serve.

Scaling this recipe is easy! I used 4 pounds of carrots (approximately 7c shredded) and two onions with 4 boullion cubes and a big handful of ginger.

1 You may substitute stock or broth for the boullion + water. Whatever you've got in terms of ingredients and/or time.

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    14 Discussions

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    rbaptista

    6 years ago on Introduction

    Tried it once, really nice recipe. I didn't add the coconut milk, but it still was very tasty! Excellent for cold winter days.

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    dkm71

    11 years ago on Introduction

    Tried making this tonight. Delicious. I think next time i might puree about half of the carrots after they are cooked with an immersion blender, to thicken it up a bit. As for your suggestion of grating the ginger, Patrik, I would say that I love ginger and after boiling with 3 large chunks of ginger for 45 minutes, the soup was plenty gingery, borderline too gingery. Anyway, great recipe.

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    canidadkm71

    Reply 11 years ago on Introduction

    I'm glad to hear it worked well for you! If we had an immersion blender I'd definitely use it here. Good call.

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    canidawatermelon

    Reply 11 years ago on Introduction

    That should work nicely! The texture will be a bit different -- yams really melt down and thicken when cooked, while carrots maintain more of their shape.

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    GorillazMiko

    11 years ago on Introduction

    Yummy! Looks good, the ingredients are easy to get too! Yum.

    By the way, Eric is becoming a collaborater for a lot of things.

    (Is that how you spell it?)

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    canidaGorillazMiko

    Reply 11 years ago on Introduction

    It's definitely easy- practically college student dorm food! Eric takes most of the pictures, so collaborating makes it easy for him to dump them directly to my Instructables. (And it's collaborator.)

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    Patrik

    11 years ago on Introduction

    I think I can smell it from here! :-) Any particular reason for not shredding the ginger in along with he rest? Then again, I am a ginger nut...

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    canidaPatrik

    Reply 11 years ago on Introduction

    A couple of reasons: 1) The shreds would be too coarse. Ginger is best either chunked (so you can easily remove them) or grated to a pulp on a ginger grater. 2) Ginger's flavor is a bit delicate. Since I tend to leave the pot simmering for a while, large chunks of ginger work well- if I used grated ginger it might suffer some flavor loss from heat, and I'm too lazy to time adding it later.