Carrot Ginger Soup
The key to this soup’s velvety texture is slowly cooking the onions and carrots over low heat before pureeing them. Garnishing the soup with toasted almonds adds crunch, but you can omit them if you prefer.
- 2 Tbs. olive oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2-inch (5-cm) piece fresh ginger, peeled and thinly sliced
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) carrots (3 to 4 large carrots), peeled and cut into 1-inch (2.5-cm) pieces
- 1 Yukon Gold potato, peeled and cut into 1-inch (2.5-cm) pieces
- 3 cups (24 fl. oz./750 ml) chicken broth, vegetable broth or water, plus more as needed
- 2 Tbs. heavy cream
- Crème fraîche for garnish
- Chervil or fresh flat-leaf parsley leaves for garnish
- Coarsely chopped toasted almonds for garnish (optional)
In a large saucepan over medium-low heat, warm the olive oil. Add the onion, garlic, ginger and a pinch of salt and cook, stirring frequently, until the onions begin to soften and turn translucent, about 5 minutes. Add the carrots, potato, another pinch of salt and a few grinds of pepper. Cook, stirring occasionally and adding a splash of water if the vegetables start to brown or stick to the bottom of the pan, until all of the vegetables are soft and falling apart, about 20 minutes. Add the broth and continue cooking for 20 minutes.
Let the soup cool slightly. Working in batches, transfer the soup to a blender and puree, starting on low speed and slowly increasing the speed to high. Return the soup to the pan and add stir in the cream. Stir in more broth if desired to reach the desired consistency and season the soup to taste with salt and pepper. Divide the soup among 4 bowls and garnish each serving with a dollop of crème fraîche. Sprinkle with the chervil and almonds and serve hot. Serves 4.
Williams-Sonoma Test Kitchen