This week I got a case of carrots as an add-on item with my farm box. This was not a small box. I filled three gallon bags with carrots to freeze for later, and still had about two gallons left. So, naturally I whipped up my favorite carrot and ginger soup for dinner.
I typically steer clear of carrot and ginger soup in restaurants. The bright orange steamy promise is too often met by a disappointingly bland, thin soup that tends to leave me hungry and unsatisfied.
This soup is different. It's based on a recipe from the Moosewood Cookbook, but I kick up the seasoning, use homemade chicken stock, and top with full fat yogurt for a satisfying meal that even my soup-fearing children love.
Carrot ginger soup ingredients
- 2 pounds carrots – washed, trimmed, and cut into chunks
- 1 quart homemade chicken or turkey stock – see notes*
- 3 T. butter, ghee, or coconut oil – where to buy
- 1 1/2 cups coarsely chopped onions
- 4 cloves garlic, chopped
- 2 T. freshly grated ginger
- 1-2 T. celtic sea salt – adjusted for your salt preference – where to buy good sea salt
- 1 tsp each: cumin, fennel seeds, cinnamon, allspice, and dried mint
- 3-4 T. fresh lemon juice
- 1 cup properly prepared cashews – see notes** (cashews can be omitted or replaced with extra yogurt or cream) – where to buy raw and properly prepared nuts
- Optional: Full fat yogurt, buttermilk, or other cultured dairy for serving – where to buy yogurt cultures
Carrot ginger soup method
- Simmer carrots in chicken stock until very tender in a 4 quart covered soup pot.
- Saute onions in fat over medium heat until they begin to soften.
- Add garlic, ginger, salt, and spices to the onions, turn to low and continue cooking until everything is well mingled and the onions are soft.
- Stir in lemon juice.
- Add onion mixture and whole cashews to carrots and chicken stock, and blend until smooth with an immersion blender. You can also use a food processor or stand up blender, but in this case puree in small batches to avoid burning yourself with hot soup.
- Adjust seasoning with salt and lemon juice, spoon into bowls, top with optional cultured dairy and serve.
Yield: About 8 servings.
Time: Approximately 30 minutes.
Chef's notes: This soup could easily be GAPS friendly by using coconut oil and not adding cream to finish. If you like a creamier soup, be sure to include the cashews for a non-dairy creaminess. Serve with a green salad with homemade dressing. If grains are on your menu, this soup is also satisfying served over a scoop of rice or quinoa, or with crusty sourdough and butter.
**Raw nuts contain enzyme inhibitors and phytic acid that act as anti-nutrients in the body. Because of their delicate oils, nuts should also not be heated to high temperatures in the case of roasting. Instead, soak your nuts over-night and then dry in a dehydrator or warm oven.
*Always use homemade broth over store bought. You can prepare this with very little effort and store in the freezer for future use.