Carrot Ginger Soup

Carrot Ginger Soup gets much of its sweetness from the first stage, where onion and ginger cook slowly enough for the onions to caramelize before the liquid is added.

Carrots then simmer with cinnamon and whole peppercorns. The whole spices flavor the broth without being left in the final soup, so they are removed before blending.

The source also gives a thinner variation using extra water and vegetable bouillon. The base version remains smooth and concentrated, finished simply with chopped parsley.

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cups onions, chopped
• 4 teaspoons fresh ginger, minced
• 7 cups carrots, chopped
• 5 cups water
• 2 teaspoons salt
• 1 cinnamon stick, about 2 inches long
• 10 whole peppercorns
• 2 tablespoons fresh parsley, chopped, for garnish

Method

Heat the olive oil in a medium pot over medium-low heat. Add the onions and ginger and sauté until the onions caramelize, about 5–8 minutes. Stir in the carrots, water, salt, cinnamon stick, and peppercorns. Bring to a boil, cover, reduce to a simmer, and cook until the carrots are tender, about 15–20 minutes. Remove the cinnamon stick and peppercorns, then purée carefully until smooth. Garnish with parsley and serve. For the thinner variation from the source, add 1–2 cups additional water and 1–2 teaspoons vegetable bouillon powder. Makes 6–8 servings.