Ginger Carrot Soup

It’s nearly time for grocery shopping in my house.  Things I still have a lot of:  beer (i love playoff football! WHAT A GAME BY THE PATS!), carrots and ginger.  Plus I just love soups.


Ginger Carrot Soup

  • 2 tbsp extra virgin olive oil
  • 1 sweet onion, cut into a small dice
  • Kosher salt
  • 2 cloves garlic, minced
  • a hunk of ginger, minced (2 tbsp maybe?)
  • 2 pounds carrots, peeled and cut into somewhat-uniform pieces
  • 6 cups chicken stock
  • 1 tsp dried thyme
  • fresh ground black pepper

Step one:  crack a beer.

Done?  Good.  Now do your mise en place (french for “to put in place” which is just your prep work).  Peel and cut your carrots.

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Brady was a huge help by lying right under where I was trying to stand.

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Try and cut your carrots into uniform pieces so they cook evenly.


Heat the oil in a large dutch oven (YES! my favorite!) over medium-high heat and add the onions.



Cook the onions until they soften and juuuuust begin to start browning, about 10 minutes.  Throw in the minced garlic and ginger.


Cook another 2 minutes, making sure you keep stirring, you do NOT want that garlic to burn because burnt garlic is just the worst and will ruin a dish real quick.

Throw in the carrots, chicken stock and thyme.  Use fresh if you can (add a little more if it’s fresh), but I was stuck with dried and it turned out just dandy.  Bring to a simmer, then cover and let the carrots cook for 15 minutes, or until they’re nice and tender.  You don’t want them mushy-soft so check periodically.


Turn off the heat, then purée either using an immersion blender or a regular blender in batches.


Taste and add salt/pepper as necessary.  I added salt to mine since the chicken stock I used was low-sodium.  I also happened to have some white cheddar cheese in the fridge, so I grated a little bit over my bowl for good measure.  YUM.

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