There’s something incredibly comforting about a bowl of warm soup, especially when it’s a recipe that has been passed down through generations. This Carrot Ginger Soup is one of those treasured recipes, taught to me by my grandmother. It’s not only delicious but also packed with nutrients, making it the perfect dish for those chilly days or whenever you need a bit of a health boost.

Ingredients

• 700 g carrots: Peeled and roughly chopped. Carrots are rich in beta-carotene, which converts into vitamin A in the body, promoting good vision and a healthy immune system.
• 10-15 g ginger: Fresh ginger, peeled and thinly sliced. Ginger adds a warm, spicy kick to the soup and is known for its anti-inflammatory and digestive benefits.
• 1 stalk celery: Chopped. Celery adds a subtle earthy flavor and a bit of crunch, balancing the sweetness of the carrots.
• 4 cloves garlic: Minced. Garlic enhances the flavor and is packed with antioxidants, making it a must-have in this soup.
• 1 onion (50 g): Finely chopped. Onion adds depth and a slight sweetness to the soup, complementing the other ingredients beautifully.
• 1 tsp salt: To taste. Salt enhances the flavors of all the ingredients, bringing the soup together.
• 40 g butter: Adds richness and a smooth texture to the soup.
• 900 ml water: For steaming the vegetables, which helps preserve their nutrients.
• 500 ml reserved cooking water: The flavorful broth from steaming the vegetables, which is used to blend the soup to the perfect consistency.

Instructions

1. Prepare the Ingredients

1. Peel and Chop the Vegetables:
   • Start by peeling the carrots and ginger. Roughly chop the carrots into medium-sized pieces. Thinly slice the ginger. Chop the celery and onion, and mince the garlic. Set everything aside.

2. Steam the Vegetables

1. Steam the Carrots and Ginger:
   • In a large pot, bring 900 ml of water to a boil. Place a steamer basket over the pot and add the chopped carrots and ginger. Cover and steam the vegetables for about 15-20 minutes, or until the carrots are tender and easily pierced with a fork.
2. Reserve the Cooking Water:
   • Once the carrots and ginger are steamed, carefully remove the steamer basket and set the vegetables aside. Reserve 500 ml of the cooking water, as this will be used to blend the soup later.

3. Sauté the Aromatics

1. Cook the Onion, Garlic, and Celery:
   • In a large soup pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Sauté for about 5-7 minutes, until the onion becomes translucent and the garlic is fragrant. Be sure to stir occasionally to prevent burning.

4. Combine and Blend

1. Add the Steamed Vegetables:
   • Add the steamed carrots and ginger to the pot with the sautéed onions, garlic, and celery. Stir to combine all the ingredients.
2. Blend the Soup:
   • Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Add the reserved cooking water a little at a time, blending until the soup reaches your desired consistency. You may not need to use all of the water.

5. Simmer and Season

1. Simmer the Soup:
   • Once the soup is blended, bring it to a gentle simmer over low heat. Allow it to cook for an additional 10 minutes, which helps all the flavors meld together.
2. Adjust the Seasoning:
   • Taste the soup and adjust the seasoning with more salt if needed. You can also add a pinch of black pepper or a squeeze of lemon juice for extra brightness.

Serving Suggestions

• Garnish: Top each bowl of soup with a dollop of sour cream or yogurt for added creaminess. You can also sprinkle some freshly chopped herbs like parsley or cilantro for a pop of color and flavor.
• Pairing: Serve this soup with a slice of crusty bread or a warm, buttered roll. It’s also wonderful alongside a simple green salad for a light yet satisfying meal.

Tips and Variations

• Spiciness: If you prefer a bit more heat, add a pinch of cayenne pepper or a small chopped chili pepper while sautéing the garlic and onions.
• Creamier Soup: For a creamier texture, stir in a splash of heavy cream or coconut milk just before serving.
• Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Simply reheat it on the stove over low heat, stirring occasionally until warmed through.

Why You’ll Love This Soup

This Carrot Ginger Soup is not only a delightful way to warm up on a cold day but also a nutritional powerhouse. The combination of carrots, ginger, and garlic provides a boost to your immune system, making it an excellent choice during cold and flu season. Plus, it’s a great way to incorporate more vegetables into your diet in a deliciously smooth and flavorful form.

Conclusion

Whether you’re looking for a comforting dish to enjoy on a cozy evening or a healthy meal to nourish your body, this Carrot Ginger Soup is a perfect choice. Passed down from my grandmother, this recipe holds a special place in my heart and I’m thrilled to share it with you. Try it out, and don’t forget to share the recipe with your loved ones. And if you enjoyed this recipe, be sure to subscribe to our blog for more wholesome and delicious recipes straight from the family kitchen!