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.
Hi!
I’m not sure what type of cashews you are referring to? Do you mean add dried and salted nuts prepared a la Nourishing Traditions? You add them to the soup without grinding them up first??
Hi Pamela – Thanks for pointing this out. I will clear it up in the post under notes, but I would use crispy cashews if you have them on hand. They are fairly soft, so when you put them in whole they blend and create creaminess. You could probably also skip the drying step and put them in soaked only.
Just made this soup and it’s such a wonderful recipe! I didn’t have cashews on hand. I used my homemade chicken stock and added some homemade coconut milk as well. Also added a dollop of raw sour cream to it when I served it. Froze a portion and put the rest in a few jars to have over the next few days. SO good! I wrote about it on my Facebook page and posted a picture as well:) http://www.facebook.com/pages/Deena-Barselah-Holistic-Nutrition-Practitioner/136452993080634 Thanks for the recipe!!
Oh good! Glad you like it, Deena. My family loves this soup too. 🙂
Can you share the recipe for the root vegetable gratin please? I made the carrot ginger soup last week and it was amazing!
That sure is a lot of carrots…but put to very good use. I’m loving all of the spices in this soup, it sounds so tasty!
Thanks for sharing this with Sunday Night Soup Night! Sunday Night Soup Night is taking a break over summer and will return in the Fall. In the meantime, I’m hosting a link up for all types of salads called Summer Sunday Salads! It starts this Sunday June 3. I hope to see you there!