Carrot Ginger Soup
By Tested and perfected in the Sur la Table kitchen
Carrot Ginger Soup
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 to 8 servings
- 3 tablespoons unsalted butter
- 3 medium shallots, peeled and thinly sliced
- 2 teaspoons minced ginger
- 2 pounds carrots, peeled and sliced ½-inch thick
- 1-½ quarts vegetable broth, low-sodium
- 1 tablespoon lemon juice, more to taste
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped chives
Melt the butter in a large pot over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the ginger and cook until fragrant, about 1 minute. Add the carrots and broth and bring to a simmer. Partially cover the pot and simmer gently until the carrots are cooked, about 25 minutes.
Using an immersion blender or standard blender, purée soup until smooth. Return the saucepan to the heat and bring back to a simmer. Stir in lemon juice, taste and adjust seasoning with salt and pepper.
To serve: Using a ladle, transfer the soup to individual bowls. Sprinkle with chopped chives and serve immediately.
Using an immersion blender or standard blender, purée soup until smooth. Return the saucepan to the heat and bring back to a simmer. Stir in lemon juice, taste and adjust seasoning with salt and pepper.
To serve: Using a ladle, transfer the soup to individual bowls. Sprinkle with chopped chives and serve immediately.