Cream of Carrot and Ginger Soup
A pureed carrot and ginger cream soup — from the 2011 Elkin Soup Off.
Contributed by Shane Newman — State Road, NC
SoupYield 1 ½ servingsScaled Quarter — ¼×
SoupYield 2 servingsScaled Third — ⅓×
SoupYield 3 servingsScaled Half — ½×
SoupYield 6 servingsScaled Original — 1×
SoupYield 12 servingsScaled Double — 2×
SoupYield 18 servingsScaled Triple — 3×
SoupYield 24 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Ingredients
Tap one to check it off
Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Ingredients
Tap one to check it off
Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Ingredients
Tap one to check it off
Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Ingredients
Tap one to check it off
Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Ingredients
Tap one to check it off
Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Ingredients
Tap one to check it off
Instructions
- Melt the butter in a pot over medium heat. Add the onion and carrots and cook until softened.
- Stir in the roux and cook for a minute, then add the milk (or cream) and grated ginger. Simmer until the carrots are fully tender.
- Puree the soup until smooth.
- Strain through a chinois, then through a coffee filter for extra clarity, if desired.
- Season with kosher salt and black pepper to taste, and stir in the additional heavy cream to adjust richness and consistency.
Notes
From the 2011 Elkin Soup Off. The original recipe card was very terse ("Puree butter, onions, carrots, roux, cream/milk, ginger. Strain through chinois & coffee filter."); the steps above expand it to standard technique for this style of cream soup.