Carrot-Ginger Soup

I don’t have pictures, but last weekend I made a hell of a dinner with some friends. Recently, it’s been getting chillier here in New York, and soup has been on the brain. It’s a very easy soup, and requires no cream, or butter, which is nice and simple! All you need is a blender!


  • 1 bag of carrots, peeled and chopped
  • 1 shallot, minced (I substituted with onions and garlic once – but must be careful if using garlic)
  • 2 tbsp of minced and peeled fresh ginger
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1/2 tsp salt
  • dash of pepper
  • 1/2 tsp cumin
  • dash of paprika
  • minced scallions (green onions)

1. Heat olive oil in pot to medium heat; add shallots for about 2 minutes. Then, add carrots and ginger and sautee until tender, about 5 minutes. Stir in salt.

2. Once carrots are tender (check with a fork), add in chicken broth and spices (spices can varied – the recipe I originally looked at used coriander!). Allow mixture to simmer until boiling, then reduce heat, about ten minutes. Once it cools a little bit, puree in blender until liquified. If it seems too chunky, then add some more chicken broth to the puree and it should even out.

3. Top with minced scallions. Serves enough for 4, or 2 if you are very hungry!


One Comment on “Carrot-Ginger Soup”

  1. megacheesey says:

    Oooh, I can’t wait to try this! It’s still crazy hot during the day here, but LA cools down at night…and I’ll do anything to pretend it’s actually fall here hehe 🙂

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