Super Easy 6 Ingredient Carrot Soup

Light in calories, big in flavor: this Ginger and Rosemary infused Carrot Soup will make everyone happy!

Soup season is upon us! It has recently turned chilly in my neck of the woods, so I thought I would make my go-to Carrot Soup. I love how versatile this dish is. It is equally delicious served cold, room temperature or piping hot. That is one reason this soup is front and center for any of my sit-down entertaining–I’ve served this as a starter for everything from Thanksgiving dinner and birthday parties, to Ladies Gourmet Luncheons. One thing I can always bet on: everyone ends up asking for the recipe! It really is that refreshing. Seriously it is! You can make this low stress, low cost, super fast and easy starter a day ahead, which is another reason it is the perfect entertaining soup! 

Check out my video below, then read on for detailed ingredient list and more step-by-step instructions.

You’ll Need

1 medium brown onion, sliced thin

1 inch knob of ginger peeled, sliced thin across

2 pounds carrots (I like tops on) peeled, sliced thin

Chicken broth to cover, about 4 ½ cups 

1 stalk rosemary 

2 Tablespoons sugar, or sugar substitute 

1 Tablespoon olive oil

Kosher salt or fresh cracked sea salt

Optional Toppings:

Sour cream or Creme Fraiche

Pepitas (Pumpkin seeds) for garnish

Here’s How

First, you want to slice everything thinly so it cooks fast and will be easy to blend.

Get your onion, peel it, cut it down the middle and slice it thin into half rounds.

Next, grab your ginger and cut off a one-inch knob. Stick to the inch– now is not the time where more is better. In the past I’ve added extra ginger and it gave the soup way too much heat. Not tasty!

Peel the inch piece of ginger with your knife or the edge of a small spoon, and slice it very thinly crosswise.

Place a large Dutch Oven or heavy pot with a lid, add a Tablespoon of Olive Oil, and put it over medium-low heat. Add the thinly sliced onion and ginger and toss to coat in the oil.

Put the lid on and cook slowly, stirring frequently, until onions are translucent. This takes about 12 minutes. What you are looking for is the onions to soften, get shiny, and you will be able to see light through them. They will also shrink in volume.

You will want to keep a very close eye on things because onions can brown and scorch easily. If the onions brown it will color the soup– that is not what we are going for. By keeping your heat to medium-low and stirring frequently you will be able to reach a perfect translucent onion. You got this! 

While your onions are cooking away let’s reach for those carrots. You want to peel and slice them thin. If you have any large carrots slice them in half and then cut into half rounds.

Cobi Quick Tip: Let’s talk carrots. If you can get carrots with their feathery green leaves still attached, definitely do it! Let me tell you why. Carrots with their tops are typically less than three weeks old. Bagged carrots, on the other hand, may sit in storage for up to six (!) months before they reach the supermarket. That’s why green-top carrots have a deeper, richer carrot flavor– they’re simply fresher! You can always use the tops for juicing or even carrot top pesto like this recipe in Bon Appetit. So if you have the option, go green-top, but if not, bagged will certainly do the trick. I’ve made it both ways and it is always delicious.

Ok back to the soup! 

Once your onions are translucent add the sliced carrots, chicken broth, rosemary, sugar and stir. Turn the heat up, bring everything to a simmer then lower heat to keep a gentle simmer (not boiling). Simmer until carrots are tender and easily pierced with a knife, about 20 minutes. 

Remove the rosemary and now it’s time to blend! I like to use an Immersion Blender right in the pot. It is so easy! Blending this takes about 5 minutes.

Alternatively you can put the soup in a blender and pulse to blend, but make sure to let it cool first or you’ll have a mess on your hands! (More on blending soup in a blender here).

Taste the soup and add kosher salt to taste. 

Ladle the soup into your desired bowl. Top with a teaspoon of sour cream and sprinkle with Pepitas (pumpkin seeds).

Sit back, relax and let your taste buds do a little dance! 

All my love, 

Cobi

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