Carrot Ginger Soup Recipe

Hi guys, welcome back to my channel. Happy New Year, it's so good to be back. Although it has been raining for several days here in France. You never know it now because now the sun has come out. But I have been making soups for several weeks and there is one in particular that I really wanted to share with you. It's for this carrot ginger soup. It's creamy, it's delicious, it really does warm you from within. So if it's cold and gray where you live or you just need a little bowl of sunshine right now, this is the soup for you. This soup is so simple to make, this is probably gonna be a pretty short video. But on a busy weeknight, that's what we need, right? Easy. So the first thing you're gonna do is get out a big soup pot. And then to that, you're going to add one to two tablespoons of olive oil. I usually go the two tablespoon route, to be honest. And then to this, we're gonna add one cup of chopped yellow onions. And then you also wanna add a third of a cup of chopped shallots. This is gonna sweeten up our onion mixture and just give it a little bit more depth of flavor than if we just used the onions. So I really do like to add the shallots. Then you wanna add a little bit of salt, just to taste, and some freshly cracked pepper. And then you can stir that up, continuing to cook the onions and the shallots until they're nice and translucent and fragrant. This is a step that you really don't wanna miss, I think, when making soups. It can be really tempting to just kind of throw in the onions, the shallots, and the carrots in a broth, thinking you'll save a step. What ends up happening? I have tried that. And then when you blend it up, it's like an onion smoothie. The onions really need to be cooked down so that they sweeten up and kind of lose that real raw onion flavor. Then at this stage, we're gonna add the garlic. I don't like to add the garlic cooking with the onions because the onions take more time to really soften and caramelize than the garlic does. And what ends up happening is that then the garlic starts to burn before the onions are really taken care of. So I think it's better to get your onions and shallots all yummy and sweetened, and then add the garlic at that stage, okay? So we're gonna just put it through this press. It's my favorite garlic press. I stopped making it years ago. I'll leave you a link to the one that they're making now. It still looks pretty good. I just, I don't know. I'm a real garlic press person. I know that it's controversial for some people. They like to chop the garlic. You can do that too. I just find garlic press saves a ton of time. Okay, and we're also going to add our ginger. Another little time saver. I don't peel the ginger because we are gonna be blending the soup up and you never know that the skin is in there. And it's really kind of pesky to do that with a spoon and just takes a little bit of time. So if you don't mind having a little extra fiber, go ahead and just keep the skin on. And we're gonna do a full tablespoon. The ginger is the part that I really love about the soup because that's the real warming quality. If there's something about it, it's sort of sweet, but also a little bit spicy. And I think there's nothing quite like fresh ginger. So don't be tempted to get the frozen ginger or ginger powder. It's just not a great substitute. And then we're gonna add four cups of vegetable broth. You could also use chicken broth if you prefer. I like to add the broth at this stage because that kind of stops the cooking of the onions. We're gonna be using two pounds of carrots that I have peeled and chopped. It helps if all the carrot pieces are roughly the same size because then they will cook at the same rate. Give it a stir. That is all there is to it. I'm gonna set our timer for 20 minutes. You'll know that your soup is ready to be blended once the carrot is very fork tender. Because otherwise, if you start blending it when it's still a little bit firm, you're gonna have a chunky soup. So you'll have a more velvety, smooth soup if your carrots are really nicely done. You could use an immersion blender if you prefer, but I just think for really smooth, creamy soups, there's nothing like a real standing blender. And then you wanna clean out your soup pot. That way, when your soup is all nice and blended, you can pour it right back into your pot and you'll be all ready to go. Then you just wanna blend this up on high for one to two minutes. And you can see that lovely texture and what a beautiful color it is, too. Can you tell I'm ready for spring? I like all these spring colors. That's why I had to go out and buy my beautiful mimosas. Do you see them there? Because I'm getting very antsy for spring and it's only January. So one thing that I think pairs really well with carrot and ginger is coconut milk. So I like to garnish with a little bit of coconut milk. Make sure you get the full fat coconut milk, not the light coconut milk, because the full fat has a similar consistency and it'll end up floating on top of your carrot soup. If you get something that's too heavy or too liquidy, it'll just sink to the bottom. And another thing that's fun to add just for a little bit of texture are some chia seeds, just to give it a little pop of something interesting, and then a little bit of cilantro, which is another great flavor combination with everything else we have going on here. And if you would like more of my delicious and easy soup recipes for the winter, click the annotation and I'll see you over there.