Cold Carrot Soup With Ginger Recipes

CHILLED CARROT SOUP

Steps:

• In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
• Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
• Garnish with creme fraiche and cilantro and serve.

BEST GINGER GARLIC SOUP FOR COLDS

Steps:

• Heat sesame oil in a large pot or Dutch Oven over medium heat.
• Add onions and stir for 4-5 minutes or until they turn translucent and soften.
• Add white segment of chopped scallions, garlic and ginger. Reserve chopped green scallion segments for soup garnish.
• Stir for 2 minutes or until garlic and ginger are fragrant.
• Pour the chicken broth into the pot and bring to a simmer. Add Chinese 5 Spice, soy sauce, hoisin sauce and fish sauce. Cover and simmer on low heat for 10 minutes.
• Remove the lid and add sliced mushrooms, uncooked egg noodles, and bok choy to the pot. Simmer for 5-7 minutes, or until noodles and bok choy are tender.
• Divide soup into bowls and garnish with sesame seeds, green onions, chopped cilantro and red pepper flakes.

CARROT-GINGER SOUP

Steps:

• Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
• Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
• Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

COLD CARROT SOUP WITH GINGER

Steps:

• In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
• Add curry powder and cook 2 minutes longer.
• Stir in carrots and mix well with onions.
• Add rice, stock, salt and pepper.
• Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
• Puree soup in blender. Chill thoroughly and stir in cream.

CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)

Steps:

• Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
• Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
• Add carrots and vegetable broth or stock, bring to a boil.
• Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
• With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
• Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
• Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
• Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
• Using a blender or immersion blender, blend until creamy.
• Serve hot!

CARROT SOUP

Steps:

• Peel carrots and cut into 1/4 inch thick slices.
• In a saucepan, melt butter.
• Add onions and sauté for 3 minutes.
• Add carrots and 2 cups stock.
• Bring to boil, reduce to simmer, and cook 20 minutes.
• Puree soup in food processor, adding yogurt and milk.
• Return to pan and add stock or yogurt to adjust consistency.
• Add salt and pepper to taste.
• Serve hot or cold.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

INA GARTEN CARROT GINGER SOUP

Steps:

• Start by preheating your oven to 425 degrees F, meanwhile, line a baking sheet with parchment paper and set it aside.
• 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.
• 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.
• 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.
• 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.
• 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.
• Serve and Enjoy!
• 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.
• 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.
• 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.
• When it is time to serve, ladle the soup into bowls and top it with creme fraiche and chives.

COLD CURRIED CARROT AND COCONUT MILK SOUP

Steps:

• In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
• In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
• Thin soup with ice water and season with additional lime juice and salt and pepper.
• Garnish soup with trimmed scallions.

CHILLED CARROT SOUP WITH CUMIN AND LIME

Steps:

• Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
• Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
• Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.