- 3 Tablespoons (1.5 ounces, 42.5 g) unsalted butter
- 1 1/2 lb (680g) carrots (6-7 large carrots)
- 2 cups (300g) chopped white or yellow onion
- 1 teaspoon (6g) kosher salt (I use Morton\\\\\\\'s) -- plus more to taste if needed
- 1 teaspoon (2.5 g) minced ginger
- 2 cups (473 ml) chicken or vegetable stock
- 2 cups (473 ml) water
- 3 large strips zest from an orange
- chopped thyme, parsley, dill, or chives for garnish
The first soup served to us on our cruise – and there was soup with lunch and dinner every day – was a superb carrot ginger soup. Here is my version: I think it’s pretty close.
start with carrots and onions
Peel and slice the carrots. Melt butter in a 3-quart pot over medium heat. Cook the carrots and the onions, stirring occasionally, 5 to 8 minutes, until the onions soften. Do not let the vegetables brown, but cook them gently so they “sweat”. Sprinkle a teaspoon of salt over the veggies as they cook.
add everything else and simmer
Add stock and water, minced ginger, and the strips of orange zest. Bring to a boil briefly, then reduce heat, cover, and simmer gently until the carrots soften totally. This will take about 20 minutes.
finish in a blender
Remove the 3 strips of orange zest – do NOT forget! The soup might end up bitter if they’re left in longer. Purée with an immersion blender.
If you prefer, work in small batches, and blitz in a regular blender, or a high-speed blender, until perfectly smooth. Only fill the blender vessel one-third full with any hot liquid, and keep a clean kitchen towel, and your hand, pressed on top of the blender cap. Using an upright blender is more trouble, but in my opinion, it’s worth it: you’ll end up with a luxuriously smooth soup.
Add more salt, if needed, to taste. Garnish with fresh herbs – I’ve used thyme in the photo, and it was a lovely addition.