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Gingered Carrot Soup

Gingered Carrot Soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Mia Staysko
This bright orange and warmly spiced soup is perfect for a winter lunch. Serve it with crunchy pepitas.
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Ingredients

  • 3 Tbsp grass fed butter or ghee
  • 1 C sliced leek white and light green parts only
  • 1 Tbsp minced fresh ginger
  • 1 1/2 lbs about 9 large carrots, peeled if not fresh and cut into 1" lengths
  • 2 C chicken broth or bone broth
  • 2 C fresh orange juice
  • Salt white pepper to taste

Optional

  • 1/4 C chopped fresh mint
  • Raw pepitas pumpkin seeds pan toasted till brown

Instructions

  1. Set a large dutch oven or soup pot over med-high heat. Sauté leek and garlic in butter until tender, about 4 minutes. Watch that the garlic does not burn.
  2. Add carrots and sauté until coated with butter.
  3. Stir in broth and bring to a boil.
  4. Reduce heat to low, cover and simmer 30 minutes until carrots are very tender.
  5. Puree with immersion blender or carefully transfer to blender to puree in batches and then return to pot.
  6. Stir in orange juice and season with salt and pepper
  7. Stir in mint if using (I never do)

Garnish

  1. Toast a handful of pepitas in a medium hot pan until light brown and beginning to pop. Watch the pan carefully as they will burn! Serve on the side or top each serving with a little handful.

Recipe Notes

This soup is fairly high in sugar due to the orange juice so those on restrictive diets should be aware.

Adapted from Food and Wine Magazine