Fall is Coming... Carrot Ginger Soup

I love carrots and ginger but I haven't made a soup where these two ingredients are the star of the show. Time to change that! So, next up on our Fall soup recipes: Carrot Ginger soup!

This is a comfort food soup for lazy, bad weather, and cold temps days. Easy and quick recipe to make :) from Simply Recipes, a blog I've followed for many years. I do easy well.


3 Tbsp unsalted butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt (I like kosher salt)
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

Remove the strips of orange zest and discard.

Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

Garnish with chopped chives, parsley, fennel fronds, or a spoonful of whipped cream.