Chilled Carrot-Ginger Soup
Serves 8
This soup can also be served hot, though we prefer it cold. If you like an extra-spicy snap, add an additional tablespoon of chopped ginger.
Prep time: 30 minutes
Cook time: 15 minutes
Chill time: 45 minutes to cool
For blending, 2 hours to chill completely
Ingredients:
| 1 |
tablespoon extra-virgin olive oil |
1 |
large onion, roughly chopped (about 2 cups) |
| 2 |
large cloves garlic, chopped |
1/2 |
cup chopped fresh ginger |
| 6 |
cups chopped carrots (about 5 carrots) |
4 |
cups low-sodiium chicken broth or vegetable broth |
| 1 |
tablespoon honey |
11/2 |
teaspoon salt, plus more to taste |
| 1/2 |
cup plain soymilk (not vanilla), plus more for thining |
|
thinly sliced chives for garnish |
- Heat oil in a 4- or 6-quart heavy-bottomed saucepan over medium heat. Add onions and cook, stirring, until translucent, about 8 minutes. Add garlic and ginger and cook until garlic softens, about 3 minutes longer. Add carrots and cook, stirring, until carrots are slightly softened, about 5 minutes. Add broth, bring to a boil, reduce heat, and cook until carrots are tender, about 8 minutes. Remove from heat. Add honey and salt and stir to dissolve. Add soymilk. Cool
to room temperature, about 45 minutes.
- Working in batches as necessary, transfer soup to a blender and blend until very smooth (you can also use an immersion blender). Chill soup in refrigerator about 2 hours. Remove from refrigerator, thin with additional soymilk if desired, and season with additional salt as needed.
- Divide soup among 4 bowls and garnish with chives.
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