Carrot Ginger Soup from Episode 37
This episode is all about the one and only, Ina Garten. We start off with Ina's carrot ginger soup. This recipe is amazingly easy, delicious and healthy. It's the perfect way to start your new year if you're like us and may have overindulged over the holidays. Bootie originally had carrot ginger soup when our mom (Hi Mom!) took her (and not Bossy :-) to the Cosmopolitan Club in Philadelphia. Ina has two methods for preparing the carrots: Roasted (which Bossy prefers) or on the stovetop (which Bootie prefers). Bossy scrubs her carrots, Bootie peels them. We agree on the addition of fresh ginger which you can keep in your freezer and grate right into the soup, without having to peel it. ​
Ingredients
For The Carrots:
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1 ½ pounds carrots peeled or scrubbed and cut into 1-inch chunks
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2 tablespoons vegetable oil only to be used for the roasted version of this soup
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1 teaspoon Kosher salt only to be used for the roasted version of this soup
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½ teaspoon ground black pepper only to be used for the roasted version of this soup
For The Soup:
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1 tablespoon vegetable oil
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1 large yellow onion chopped
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3 cloves garlic grated
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2 teaspoons fresh ginger grated
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2 cups vegetable broth or chicken broth
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2 cups water
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1 tablespoon apple cider vinegar
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1 teaspoon Kosher salt
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½ teaspoon Black pepper
As Garnish:
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Chives
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Dollop of creme fraiche
Instructions
For The Oven Version:
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Start by preheating your oven to 425 degrees F, meanwhile, line a baking sheet with parchment paper and set it aside.
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In the meantime, place carrots on a parchment paper-lined sheet pan. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and 1/2 a teaspoon of black pepper. Toss to coat. Roast in the oven for about 30 minutes.
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Next, you want to add one tablespoon of oil to a medium saucepan over medium heat. Add onion and saute for about 5 minutes or until translucent. Stir in garlic and ginger and cook for another minute or two.
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Now, Place 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half-teaspoon of black pepper into a pot. Put the lid on and bring to a boil. Simmer for 10 minutes or so.
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After the carrots have fully roasted (and are safe to handle) add them to the pot, stir, and let them simmer for 4 to 5 minutes.
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Puree the vegetables in an immersion blender after taking them off the heat until they’re smooth. Put them back on the stove, add in the apple cider vinegar, and bring it to a boil one last time.
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Serve and Enjoy!
For The StoveTop Version:
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Place a tablespoon of vegetable oil in a saucepan over medium heat. Add onion and carrots and saute for about 5-6 minutes. Stir in garlic and ginger and cook for about 1 minute.
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Next, pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and half a teaspoon of ground black pepper. Give it a good stir then place the lid on, allow it to cook while keeping an eye for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.
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Puree the ingredients using an immersion blender. Give it a taste and add more seasoning if necessary. Add a tablespoon of apple cider vinegar to brighten up the flavors.
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When it is time to serve, ladle the soup into bowls and top it with creme fraiche and chives.
Bootie's version:
4 T Butter
1/2-1 onion small diced (Bossy uses a whole onion; Bootie uses 1/2)
1 small clove garlic, minced (Bootie omits this)
2 lbs carrots peeled and cut into 1 inch rounds (or scrubbed if you prefer)
4 cups chicken broth
1 Tablespoon fresh ginger, grated
1/4 cup cream
​Chives, cilantro or parsley for garnish
Salt and pepper to taste
​
Instructions:
Heat butter in large pot on medium high heat. Add onions and stir to coat. Then turn down heat to simmer and partially cover pot. Cook until onions are soft and translucent, about 10 minutes. Meanwhile, peel (or scrub) carrots and cut them. Add garlic if using and allow to cook for one minute. Add carrots to pot and give it a stir to coat. Allow to cook for a couple of minutes. Add chicken stock, stir, and simmer uncovered for 45 minutes, until carrots are very tender. Transfer liquid to blender (you may need to do this in batches)--be careful, it's hot! Blend on medium high until you have a very smooth veloute. Transfer back to the soup pot and add ginger and cream. Add salt and pepper to taste. Serve with chopped parsley, cilantro or chives as a garnish.
Here's the original recipe from the Cosmopolitan Club (which is still in existence).
