Your New Favorite Soup: The BEST Carrot Ginger

Why it’s the best:

I know it’s a pretty bold statement to say that this going to be your new favorite soup, but I promise you it’s that good. Seriously, I get so many requests for me to make this for dinner parties and even people who say they don’t love carrot ginger soup almost always like this one.

Why is it so darn good? The unique lineup of veggies in this concoction is the magic combination that gives this carrot ginger soup a five-star rating. It is thick, rich and complex and oh-so-creamy without using even a drop of heavy cream. What is it about the combination of these specific ingredients? I don’t know but they were meant to be together. To add just a little bit of guilty pleasure to it I do add a little dollop of creme fraiche and crumbled pancetta at the end, but that’s optional.

What’s in it?

Read on for the recipe below but let me just break it down for you right here as well so we can talk about why each ingredient plays a part in making this soup so addicting. And the best part is you can find all these ingredients in any grocery store (or online) any time of year. It’s one soup that isn’t really seasonal; although, I do love it best in the fall when the air turns cool for the first time.

Carrots

I mean, no surprises there. About 10 of them to be exact. The beautiful orange color of the soup comes from carrots being the primary ingredient and foremost flavor. Yes, carrots, you get to be the star of the show. But the supporting cast really makes you shine. Your standard bag of carrots will do. No gourmet ingredients needed here. The humble carrot is easy to find any time of year and inexpensive.

Ginger

Just a touch will do. Ginger root is very strong and potent and can overpower the other more delicate flavors in this soup. So, if you aren’t a ginger fan than start small. And it’s important to use fresh ginger not dried. In fact, when you use too much your soup can take on a spicy note to it. Save the extra ginger for your smoothies and tea.

Leeks & Onion

Why both you may ask? This is really where the depth of flavor in the soup begins. A leek is related to garlic and shallot but is much milder and has more of an interesting note to it. It’s sweeter than an onion. I still want to use an onion in the recipe for two reasons. First, is flavor and secondly is viscosity. Remember I said this soup gets its luscious mouth feel from all the veggies? When blended together they help give the carrot ginger soup it’s body.

Fennel Bulb

Surprise! Fennel bulb is like that backup singer that no one saw coming who steals the show. Okay, not really, the carrots are still the star, but it adds the final touch to round out the soup. Fennel bulb on its own has a licorice or anise flavor to it but blended together with all the other veggies you really don’t taste it per se. It just works. And save the frond of the fennel bulb for a pretty garnish.

Recipe Ingredients:

• 4 ½-5 cups chicken stock (or vegetable stock)
• 10 carrots, peeled and roughly diced
• 1 medium fennel bulb
• 1/4-inch fresh ginger, peeled and roughly diced
• 1 leek, light green and white parts only, rinsed and diced (fronds reserved)
• 1 small yellow onion, rough chopped
• 2 large cloves garlic peeled and roughly chopped
• 4 Tablespoons unsalted butter, divided
• 2 Tablespoons extra virgin olive oil
• 1 bay leaf
• Salt and Pepper
• ½ cup crème fraiche (garnish)
• 2 ounces pancetta or bacon, cooked until crisp (garnish)

Method:

1. In a large, heavy bottomed 6-quart Dutch oven or soup pot heat 2 Tablespoons of the butter and olive over medium heat.  When melted add the carrots, ginger, leek, fennel bulb, onion and garlic.  Season generously with salt and pepper and sauté for approximately 7 minutes or until the vegetables are softened but not browned.
2. Add in the chicken stock (or veggie stock).  It should just cover the vegetables by about 1 inch.  Add the bay leaf and bring to a low simmer.  Cook for 30-35 minutes until all vegetables are very tender.
3. Let mixture cool slightly and remove the bay leaf.  Add the final 2 Tablespoons of butter and puree in batches in a blender until smooth.  Taste and adjust salt and pepper as needed.  Can be refrigerated up to 2 days at this point.
4. To serve place the reheated soup in a bowl and top with a dollop of crème fraiche, the reserved fennel fronds, and crumbled pancetta or bacon.

Note: I highly recommend using a Vitamix for the blending. It gives this soup a super smooth texture and you don’t have to take the extra step of straining the soup.

Presentation:

Soup can be presented in so many different ways. Its versatility is one thing I love about including it as part of a dinner party menu. You can serve it as an appetizer or main course and as individual small portions or family style!

This serving dish is perfect if the carrot soup is a main course or part of a main course like a soup and salad combination. And you can warm the dishes in the oven on 200 for several minutes to keep the soup warm longer. It’s a nice touch.

This one is fun if you are serving as an appetizer with maybe a homemade crostini of some kind or just some crusty bread. How about my Marinated Mozzarella Sandwiches?

And this is how I serve them as just individual appetizers or starter courses. I found these cute little glass bowls and World Market, I think. You can probably find them on Amazon as well. Just some ideas to get you going. I’d love to see what creative ideas you come up with so send me your pics!