Prep Time: 10 minutes Cook Time: 40 minutes
Recipe By: Food & Wine (adapted) Serves: 6
Crystallized ginger adds a bit of bite and just the right amount of sweetness to this smooth, slightly spicy soup. The soup thickens on standing; add more water or broth if it becomes too thick.
Ingredients
- 2 TBSP butter or vegan butter
- 2 onions, chopped
- 3 pounds carrots, cut into 1-inch pieces
- 5 cups chicken or vegetable broth
- 1 tsp salt
- 1 ¼ tsp ground ginger or 5 TBSP fresh grated ginger
- ¼ tsp fresh ground black pepper
- 2 TBSP finely chopped crystallized ginger
- OPTIONAL spices: nutmeg, cinnamon and allspice to taste
1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots and cook, covered, for 5 minutes. Add the broth and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the carrots are tender, about 25 minutes.
2. In a food processor, blender or immersion blender, puree the soup until very smooth. Return the soup to the pot and stir in the ground ginger and pepper. Add other spices now if using. Reheat the soup until very hot. If it’s thicker than you like, stir in up to ¾ cup of water or broth. Sprinkle each serving of soup with the crystallized ginger.