This comforting, medicinal soup is pure love in a bowl! Serve it as a first course or in larger portions to make it a meal... either way you'll be making someone very, very happy!
Carrot ginger soup with hot chili cilantro oil recipe
Serves 4-8, depending on course
- 2 tablespoons unsalted butter
- 2 pounds carrots, peeled and diced (the better the carrot, the better the soup!)
- 2 onions, peeled and diced
- 2- 2-1/2 tablespoons fresh ginger, peeled of its skin and finely chopped
- 2 cloves garlic, finely chopped
- 6 cups low-sodium chicken stock
- 1/2 cup heavy cream
- Kosher salt to taste
- 1 cup fresh cilantro
- 1/3 cup extra-virgin olive oil
- 1 teaspoon hot chili oil (can be found in most grocery stores in the Asian food section)
- Place butter in large, heavy pot equipped with a lid. Melt the butter over medium heat. Add onions, ginger and garlic and stir well.
- After about 4 minutes, add carrots and stock and allow pot to come to a boil.
- Once boiling, place lid on the pot and turn down the heat to a simmer. Simmer about 45 minutes or until the carrot pieces are tender and cooked through.
- Turn off heat and either puree soup in batches in a blender until smooth or use an electric mixing stick. (The latter makes this so much easier!)
- Once the soup is pureed to smooth, stir in the cream and mix it in well. Salt to taste.
- Place cilantro, olive oil and hot chili oil in a mini food processor and puree until smooth. Add a touch of Kosher salt to taste.
- Serve soup hot and drizzle the top with some hot chili cilantro oil. Serve with crusty bread.
For an extra velvety soup, after pureeing the soup and stirring in the cream, put soup through a fine mesh sieve. This makes for an elegant presentation.
More soup recipes
Chestnut white bean soup
Roasted carrot and cauliflower soup