This warming savory—made with baby carrots, apple cider vinegar, and fresh ginger—boasts a pretty cream garnish with roasted pepitas and delectable taste to boot.
Carrot-Ginger Soup
Serves: 4 to 6 servings
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup finely chopped yellow onion
- 1 small clove garlic, minced
- 1 (1-pound) bag peeled baby carrots
- 2 cups chicken broth
- 1 cup water
- ¼ teaspoon fine sea salt
- 2 teaspoons apple cider vinegar
- 1 teaspoon grated fresh ginger
- 3 tablespoons sour cream
- 1 tablespoon whole milk
- 2 tablespoons chopped roasted salted pepitas
Instructions
- In a large saucepan, heat oil over medium heat. Add onion, and cook, stirring occasionally, until softened, approximately 3 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add carrots, chicken broth, 1 cup water, and salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until vegetables are very tender, approximately 20 minutes. Let cool slightly.
- Carefully pour carrot mixture into the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Pulse until very smooth.*
- Return carrot mixture to saucepan. Stir in vinegar and ginger. Cook over medium heat until heated through.** Ladle soup into individual bowls.
- In a small bowl, stir together sour cream and milk. Using a teaspoon, drop a few dollops of sour cream mixture onto each soup serving.
- Drag a wooden pick or a small knife through dollops to swirl slightly. Sprinkle each serving with pepitas.
Notes
*At this point, soup mixture can be transferred to an airtight container, refrigerated, and used within 3 days. **If soup is too thick, add enough chicken broth or water to achieve desired consistency.
