carrot ginger soup with homemade croutons

carrot ginger soup with homemade croutonsI was sitting down for breakfast Friday morning and received an email from my friend Carolyn raving about this carrot ginger soup that she had made for her family the night before. She said I had to try it. Carolyn is an amazing cook, actually so amazing, that she could have her own cooking show.  So, when she recommends a recipe to me, I trust that it’s going to be wonderful. I was already planning on making this miso-garlic and tofu salad for lunch and knew this soup would be the perfect compliment.

I know what your thinking, carrot soup?  How boring!!  Well, actually, this soup is not boring at all!  It’s rich and creamy (without the cream) with a hint of sweetness. My kids loved it and said I need to definitely make it again.  They also said to be sure to make the croutons as well.

This is another pantry soup like my creamless tomato soup.  If you have a well-stocked pantry then you should have most of the ingredients on hand.  The only thing that I had to run out and pick up was the sweet onion.  Another thing I love about this soup, is that it’s cream-less and vegetarian. Bonus!

carrot ginger soup with homemade croutons

carrot ginger soup:

Recipe from Food 52

  • 6 to 8 large carrots (about 1 3/4 pounds) - I used 8 carrots and actually weighed them at the grocery store to make sure I had 1 3/4 pound
  • 1/4 cup olive oil
  • 6 cups good quality vegetable stock – I did not have any homemade veggie stock on hand, but I used the boxed variety and it tasted great.
  • 1 inch long piece of ginger, peeled
  • 1 sprig fresh thyme
  • 1/2 of a large sweet onion, chopped - these onions are light yellow in color and will be labeled sweet onion at your grocery store. They can also be called vidalia onions.
  • 2 large garlic cloves, chopped
  • salt & freshly ground black pepper                                                                         
Prep all of your ingredients.  Pour 1/4 cup olive oil into a measuring cup.  Peel your piece of ginger (to peel your ginger, just take the tip of a spoon and scrape the skin off), chop up your garlic, chop up your onion half and peel and cut up your carrots into 1/2-inch rounds.  
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On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil (take this from your 1/4 cup) and sprinkle generously with salt.
Set an oven rack 6 to 8 inches (I set mine 6 inches from the top) from the heat source and turn on the broiler.  
Broil the carrots until they brown and soften, turning them over with a pair of tongs or a spatula every 5 minutes or so.  This should take about 15-20 minutes.  Once your carrots have cooked, set them aside to cool.  Meanwhile (while your carrots are cooking), pour your 6 cups of vegetable stock into a medium sized saucepan and bring to a boil.  Once the stock has come to a boil, add your piece of ginger and thyme and simmer gently for 15 minutes. 
When the stock has 12 minutes left to simmer, take the remaining olive oil and heat it up in a dutch oven (or whatever soup pan you normally use) over medium heat.  Add the onion and brown it over medium heat, stirring frequently, about 12-15 minutes. Tip: I always start cooking the onions when the stock has 12 minutes left to simmer, that way my onions aren’t done before my stock has finished simmering.  
DSC_0001See the workstation I set up!  So pretty.

DSC_0006Don’t be afraid to brown the onion up.  It smells and tastes amazing in the soup.

DSC_0011 Once your onions have browned, add the garlic and let it cook for about a 30 seconds, and then add the carrots.
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Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and then simmer for 5 to 10 minutes, until the carrots are soft enough to puree. 
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Puree the soup until smooth using either a hand held immersion blender or a standard blender.  I usually wipe down the soup pot while the soup is pureeing.  Return the pureed soup to the pot.  

I actually used my vitamix blender here because I wanted a really smooth soup.  I was able to pour all the soup into my blender in one batch.

If the soup seems too thick (mine was perfect just the way it was), add more stock or water and reheat gently. Add salt and pepper to taste.   

Now onto the croutons!          

      
Homemade Croutons:
  • 2 slices country-style bread, cut into 1/2 inch cubes - I used some leftover ciabatta bread that I had used for panini’s on Monday
  • 4 teaspoons extra-virgin olive oil – or more if you need it
  • 1/4 teaspoon sea salt – I usually just throw a pinch of salt in
  • 1/4 teaspoon freshly ground pepper – I actually don’t measure out my pepper, I just twist the pepper grinder a few times.
Pre-heat your oven to 425 degrees.  Slice up your bread and then cut it into 1/2 inch cubes.
 

In a medium bowl, add the oil, salt and pepper and mix to combine. Toss in the bread cubes and mix to combine.
Spread the bread cubes in a single layer on a rimmed baking sheet.  
Bake for approximately 12 to 14 minutes making sure to turn the bread two to three times during baking, until the croutons are browned and crisp.
The croutons can be stored in an airtight container at room temperature for up to 2 days.  
Ladle up the soup into individual bowls and top with homemade croutons.  The crunchy croutons absorb the flavors of the soup and taste amazing!
carrot ginger soup with homemade croutons
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{ 21 comments… add one }

  • Georgia | The Comfort of Cooking February 13, 2012, 6:19 pm

    Hi Jacquelyn – This soup looks so delicious and silky smooth! I love the texture and that vibrant orange color. I bet it tastes amazing, especially with the homemade croutons. I’m so glad to have found your blog! Thanks for sharing.

    Reply
  • Jacquelyn February 15, 2012, 4:50 am

    Hi Georgia! Thanks for stopping by! I hope you find a recipe you like:)

    Reply
  • Em (Wine and Butter) February 13, 2012, 9:15 pm

    I love love love soups with roasted vegetables in them – takes it to a whole new level always!

    I have a default carrot, sweet potato and coconut soup recipe that I always use … BUT – after the whole amazing tomato soup thingy – you know you are now ‘queen of soup’ in this house … so I’ll definitely need to give this a try!

    Have a great Monday too!! x

    Reply
  • Jacquelyn February 14, 2012, 1:25 am

    Awwww! So sweet Em. I want the recipe to your carrot, sweet potato and coconut soup. That sounds delish! Is it on your blog?

    Reply
  • annie February 13, 2012, 11:52 pm

    This looks so good…we really love smooth soups around here.

    Reply
  • Jacquelyn February 15, 2012, 4:50 am

    Thanks Annie :)

    Reply
  • Zoe February 14, 2012, 12:48 am

    I wouldn’t think that carrot soup is boring! Carrot is the only vegetable that my son would only eat when he was going through he started his troublesome two. Good that he is ok with all other vegetables now. I can imagine that my family will enjoy this soup too.

    Reply
  • Jacquelyn February 15, 2012, 4:36 am

    Thanks Zoe! I’m glad you don’t think carrot soup is boring:) Most people tend to think carrots are blah! I love them though :)

    I hope your family enjoys the soup.

    Reply
  • Pam February 14, 2012, 3:39 am

    I have never had carrot soup but it looks and sounds delicious! I think I’ll be making this sometime soon.

    Reply
  • Jacquelyn February 15, 2012, 4:51 am

    Hi Pam! This was my first time as well and I am so glad I gave it a try!

    Reply
  • Sharyn Dimmick February 15, 2012, 6:49 am

    Beautiful photo and delicious-sounding soup.

    Reply
  • Lindsay @ Delighted Momma February 15, 2012, 3:38 pm

    LOVE your blog and all your yummy recipes! This looks so amazing…carrot soup ois on eof my all time favorites!

    Reply
  • Jacquelyn February 16, 2012, 4:00 am

    Thanks for the kind words Lindsay & Sharyn :)

    Reply
  • tori February 16, 2012, 10:51 am

    What a beautiful, beautiful soup. Nb, I’ve just lost a good hour trawling through your archives with a cup of tea on a grey morning in London. It’s been blissful distraction. Thank you!

    Reply
  • Jacquelyn February 21, 2012, 2:59 pm

    Thanks Tori! I hope you found a recipe that you enjoy!

    Reply
  • Averie @ Averie Cooks November 13, 2012, 3:26 am

    Ok just re-reading this post now from your current post’s link and the soup sounds great and Not boring at all! I recently made one w/ roasted carrots, red peppers, and rather than using stock, used coconut milk. I love roasting veggies this time of year!

    Reply
  • Jacquelyn Grandy November 13, 2012, 3:58 am

    I don’t think its boring now of course, but I use to think it was boring. I think I saw that soup you made and it looked great! I love roasting veggies as well, as it really brings out their flavor.

    Reply
  • Astrid January 24, 2013, 6:48 pm

    Another great soup! Made this yesterday and thought it was brilliant to roast the carrots! it adds such good flavour.

    Reply
  • jackiegrandy January 24, 2013, 8:30 pm

    Yaay Astrid! So glad you’re loving the soup and thanks for stopping by and letting me know. I love the combination of the roasted carrots and ginger. It’s really makes the soup have a nice sweet flavor.

    Reply
  • RPS April 6, 2014, 2:32 pm

    I have made this twice and it is wonderful !- Thank you.

    Reply
  • jackiegrandy April 14, 2014, 6:07 am

    Yaay! I’m so glad that you like it :)

    Reply

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