Ina Garten Carrot Ginger Soup

Ina Garten Carrot Ginger Soup is made with fresh carrots, aromatic ginger, flavorful spices, and a few other simple ingredients. This easy and wholesome Carrot Ginger Soup recipe creates a comforting dish that takes about 1 hour to prepare and can serve up to 6 people.

Ina Garten Carrot Ginger Soup Ingredients

• 2 pounds carrots, peeled and sliced
• 3 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon fine sea salt, divided, plus more to taste
• 1 medium yellow onion (about 1 cup chopped)
• 1 tablespoon minced ginger
• 2 cloves garlic, pressed or minced
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• 4 cups vegetable broth
• 2 cups water
• 1 to 2 tablespoons unsalted butter, to taste
• 1 ½ teaspoons lemon juice, to taste
• Freshly ground black pepper, to taste

Ina Garten Carrot Ginger Soup Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the carrots: Peel and slice the carrots into uniform pieces. In a bowl, toss the carrots with 2 tablespoons of olive oil and ½ teaspoon of salt. Spread the carrots on the prepared baking sheet.
3. Roast the carrots: Bake for 25-30 minutes, or until the carrots are tender and caramelized, tossing halfway through the cooking time.
4. Cook the aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, ginger, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
5. Add spices: Stir in the garlic, ground coriander, and ground cumin. Cook for 30 seconds to 1 minute, until fragrant.
6. Combine with broth: Pour in the vegetable broth and water. Scrape up any browned bits from the bottom of the pot.
7. Simmer the soup: Add the roasted carrots to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
8. Blend the soup: Use caution when blending hot liquids. Working in batches, blend the soup until smooth, filling the blender only halfway each time. Add the butter, lemon juice, and black pepper to taste.
9. Season and serve: Adjust the seasoning with salt, pepper, more butter, or lemon juice if needed. Serve hot, garnished with your choice of toppings, or store in the refrigerator for up to 4 days or freeze for several months.

Recipe Tips

• Roast the carrots for extra flavor: Roasting the carrots before adding them to the soup adds a depth of flavor and sweetness. Make sure to toss them with olive oil and salt before roasting to enhance their natural sweetness.
• Use fresh ginger for vibrant flavor: Fresh ginger adds a bright and zesty flavor to the soup. Choose ginger that is firm and free of wrinkles, and peel it using a spoon or vegetable peeler before mincing.
• Blend in batches for a smoother texture: When blending the soup, work in batches and fill the blender only halfway to prevent hot liquid from splattering. This will ensure a smooth and creamy texture without any lumps.

How To Store Ina Garten Carrot Ginger Soup

Refrigerate: Allow the Carrot Ginger Soup to cool completely. Transfer it to an airtight container or cover the pot with a tight-fitting lid. Store in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Let it cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Alternatively, pour the soup into freezer bags, remove excess air, and seal tightly. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How To Reheat Leftover Ina Garten Carrot Ginger Soup

On The Stove: Pour the desired amount of leftover soup into a saucepan. Heat over medium-low heat, stirring occasionally, until the soup is warmed through. Be careful not to let it boil.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover loosely with a microwave-safe lid or paper towel to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through, until the soup is heated to your desired temperature.

In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.

What To Serve Ina Garten Carrot Ginger Soup

Ina Garten Carrot Ginger Soup pairs well with crusty bread, a green salad, roasted vegetables, and a sprinkle of fresh herbs. It also can be served alongside grilled cheese sandwiches, garlic bread, crackers, and a dollop of sour cream for better savoring of the meal.

Frequently Asked Questions

Can I use ground ginger instead of fresh ginger?

Ground ginger can be substituted for fresh ginger, but keep in mind that the flavor may be slightly different. Use about 1/2 to 1 teaspoon of ground ginger for every tablespoon of fresh ginger called for in the recipe.

Can I use chicken broth instead of vegetable broth?

Yes, you can substitute chicken broth for vegetable broth if you prefer. However, using vegetable broth keeps the soup vegetarian-friendly.

How can I make the soup creamier?

If you prefer a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before blending. Alternatively, increase the amount of butter or add a boiled potato to the mixture before blending.

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