Ingredients
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1 tablespoon olive oil
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1 small yellow onion, diced
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16 ounces baby carrots, or peeled and chopped whole carrots
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2 tablespoons fresh ginger, peeled and chopped
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1 teaspoon kosher salt
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32 ounces low-sodium vegetable stock, or chicken stock
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Plain yogurt, sour cream, or crème fraîche, for serving (optional)
Instructions
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Sauté the onion. Heat the olive oil in a stockpot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
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Add the vegetables and broth. Stir in the carrots, ginger, salt, and vegetable stock.
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Simmer until tender. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the carrots are easily pierced with a fork.
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Blend until smooth. Use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer it to a countertop blender in batches, following the blender manufacturer’s instructions for hot liquids.
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Adjust and serve. Taste and adjust the seasoning if needed. Ladle into bowls and top with a dollop of yogurt, sour cream, or crème fraîche, if desired.
Notes
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Adjust the ginger: Use a little less for a milder flavor or add extra for a stronger, warming kick.
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Cut carrots evenly: Similar-sized pieces cook at roughly the same rate.
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Blend thoroughly: Blend until completely smooth for a silky texture.
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Adjust the consistency: Add a splash of broth or water if the soup is thicker than you prefer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
