Ina Garten Carrot Ginger Soup Recipes

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

CARROT CAKE WITH GINGER MASCARPONE FROSTING

Steps:

• Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
• In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
• Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CREAMY ROASTED CARROT SOUP WITH GINGER

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
• Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
• Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
• Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
• Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

CARROT GINGER SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
• Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.

CARROT-GINGER-CASHEW SOUP

Steps:

• Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.