carrot ginger soup
This carrot ginger soup is velvety smooth and simple to make. Roast the carrots with a honey ginger glaze, then blend with stock, heavy cream, and dollop of miso. Don’t skip the spicy fried shallot bits!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 cups
- Category: Soup
- Method: Roasted
- Cuisine: American
Ingredients
carrot soup
- 1/4 cup extra-virgin olive oil
- 1-inch piece ginger, peeled and grated
- 2 tbsp honey, plus more to taste
- kosher salt
- freshly ground black pepper, to taste
- 2 lbs carrots, peeled and cut into 1” pieces
- 2 garlic cloves, unpeeled
- 2 tsp white miso paste
- 3- 4 cups low-sodium chicken stock
- 1/2 cup heavy cream (can substitute coconut milk)
spicy shallot seed oil
- 1/2 cup canola oil
- 1 shallot, minced
- 1-inch piece ginger, peeled and grated
- 1 tsp cayenne
- 1/2 tsp kosher salt
- 1/4 cup sesame seeds (mix of black and regular, if desired)
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Combine olive oil, grated ginger, honey, 1/2 teaspoon kosher salt, and black pepper in a glass measuring cup. Whisk to combine.
- Add carrots and garlic to the prepared baking sheet, drizzle with glaze, and toss until well coated.
- Roast until caramelized and tender, stirring a few times, 35- 45 minutes.
- While carrots roast, make the spicy shallot mixture.
- Place shallots and oil in a small pot over medium-low heat. Cook, as oil slowly bubbles and shallots turn golden brown, about 20 minutes. Watch closely towards the end and reduce heat, as needed.
- When shallots are golden, add ginger and cook for 1 minute. Strain hot oil through a fine mesh sieve into a heatproof bowl. Stir cayenne, salt, and sesame seeds into hot oil and let shallots cool until crispy. Stir shallots into cooled oil and store in a small jar.
- To finish soup, transfer hot carrots to a blender. Squeeze out roasted garlic cloves and add to the blender, along with miso paste, 3 cups chicken stock and cream. Blend until very smooth, starting slow and increasing the speed as it smooths out.
- Stir in more stock, a little at a time, to reach desired thickness. Taste and add more salt or a drizzle of honey, if needed to balance the flavors.
- Divide soup into 4 bowls and drizzle with spicy shallot-seed mixture. Serve hot.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 359
- Sugar: 18g
- Sodium: 802mg
- Fat: 25g
- Saturated Fat: 8.8g
- Unsaturated Fat: 15.2g
- Trans Fat: 0.4g
- Carbohydrates: 31g
- Fiber: 7.1g
- Protein: 6.4g
- Cholesterol: 34mg
Find it online: https://www.withspice.com/blog/carrot-ginger-soup/