Carrot ginger soup with chives and white pepper
This carrot ginger soup combines sweet carrots and spicy ginger, finished with creamy sour cream and topped with fresh chives. It's a comforting dish that's easy to make and perfect for any occasion.
Cook time 45 min
Prep time 15 min
Ingredients:
1 tbsp butter1 onion
3 cups vegetable broth
2 cups carrots
1 tbsp ginger root
1/4 cup sour cream
1 dash salt
1 tsp white pepper
2 tbsp chives
This carrot ginger soup is a delightful blend of sweet and spicy flavors, balanced with the creaminess of sour cream and the subtle heat of white pepper. The aromatic ginger root adds a complexity that pairs beautifully with the natural sweetness of carrots. Topped with fresh chives, this soup makes for a comforting yet light meal.
Instructions:
- Finely chop the onion.
- Peel and slice the carrots.
- Grate the ginger root.
- Finely chop the chives.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Stir in the sliced carrots and grated ginger.
- Cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth, stirring to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer.
- Cover the pot and allow it to simmer until the carrots are tender, about 20-25 minutes.
- Using an immersion blender, blend the soup until smooth.
- If using a standard blender, carefully blend the soup in batches, and return the soup to the pot afterward.
- Stir in the sour cream until fully incorporated.
- Add the dash of salt and the white pepper, adjusting to taste if necessary.
- Ladle the soup into bowls.
- Garnish with the finely chopped chives on top.
With its vibrant color and layers of flavor, this carrot ginger soup is both delicious and nourishing. The ginger adds a warming spice while the chives provide a fresh finish. Perfect as a starter or a light main course, this soup is sure to become a favorite in your recipe repertoire.
Carrot ginger soup with chives and white pepper FAQ:
The total cooking time for Carrot Ginger Soup is approximately 30-35 minutes. This includes about 5-7 minutes for cooking the onions, an additional 5 minutes for the carrots and ginger, and 20-25 minutes of simmering the soup until the carrots are tender.
The carrots are done cooking when they are tender enough to be easily pierced with a fork. This typically takes about 20-25 minutes of simmering after adding the broth.
Leftover Carrot Ginger Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Just allow it to cool completely before freezing.
Yes, you can substitute sour cream with Greek yogurt, coconut cream, or a cashew cream for a dairy-free option. Each will provide a different flavor and texture, so choose based on your dietary preferences.
If you don't have vegetable broth, you can use water with added herbs and spices or chicken broth for a non-vegetarian option. Be aware that using water may result in a less flavorful soup.
Tips:
- Chop the onions, carrots, and ginger beforehand to keep the cooking process smooth and efficient.
- Cook on medium heat to maintain the integrity of the ingredients and prevent burning.
- Use an immersion blender for easier blending or transfer small batches to a countertop blender for a smoother consistency.
- Taste the soup before serving and adjust the salt and white pepper to your preference.
- Garnish with additional chives or a swirl of sour cream for an extra touch of flavor and presentation.
Nutrition per serving
4 ServingsCalories 130kcal
Protein 2.26g
Carbohydrates 16g
Fiber 4.03g
Sugar 9g
Fat 6g
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