I seem to be on a bit of a soup kick lately. This is the 3rd soup recipe I’ve featured in the last month or so. Maybe it’s the hints of fall in the air. But I just keep being drawn to soup recipes. And I’m not really sure why this recipe stood out to me. I had never even had carrot soup before I made this.
I’ve had another carrot soup recipe from a different cookbook bookmarked for months now. But every time I went to put it on the menu, I wasn’t feeling it. But this soup called right out to me. I think it was the addition of the ginger and the red pepper flakes. It had me wondering what it would taste like. And I’m so glad I decided to try it!!
This soup comes together quite easily, although it does take some time. And my soup didn’t end up as smooth as the picture of the soup in the cookbook. I’m thinking it’s because I over-roasted my carrots just a bit. This is what happens when you have a son that decides it’s time to eat right when you are in the middle of making dinner! I loved the flavor that the really roasted carrots brought to the soup, but it did make it a bit harder to puree them. And I ended up adding about a half a cup of milk (not reflected in the recipe below) because my soup was really thick – again, probably from really roasted carrots.
When we sat down to eat dinner, I ate my bowl and I liked it. I wasn’t head over heels in love with it, but it was good. We had some leftover, so I packed it away. The next day at lunch, I got the leftover soup out to eat. And wow – what a difference letting it sit made!! It went from being a good soup to being a great soup! The lime flavor actually really came out the next day, and all of the flavors were just more pronounced. I gobbled down that remaining bowl of soup and wished for another bowl!! So, if you make this soup, it’s a good one to be made ahead of time!
Recipe Rating: 8.25 out of 10
recipe from Poor Girl Gourmet
Ingredients
- 2 pounds carrots, peeled and trimmed
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 medium leek, white and light green parts only, coarsely chopped and cleaned
- 1 tablespoon freshly grated ginger
- 1/8 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- zest and juice of 1 lime
- salt and pepper
- sour cream (optional)
Instructions
- Preheat the oven to 400F.
- Cut the carrots in half, then halve them lengthwise. Put them in a large bowl, along with 3 tablespoons of extra virgin olive oil, the thyme, salt and pepper. Toss to coat the carrots. Transfer them to a baking sheet and roast in the oven until they begin to brown, 45 to 50 minutes, turning half way through the cook time. Remove from oven.
- In a large saucepan, heat the remaining 3 tablespoons of olive oil. Add the leek and saute until aromatic, 3 to 5 minutes. Add the ginger and red pepper flakes, stir to combine, and cook for an additional minute.
- Add in the roasted carrots and vegetable broth. Bring to a simmer over medium heat; let simmer for 8-10 minutes. Turn the heat to low, cover, and simmer an additional 20 minutes. Remove from heat and let come to lukewarm.
- Working in small batches, transfer the mixture into a blender or food processor and process until smooth. Return the mixture to the pot and bring back to the desired serving temperature. Add the lime zest and juice and season to taste with salt and pepper. Serve with sour cream, if desired.
i was nodding my head as i read your post! coz like you, i’ve ALWAYS wondered what this soup would taste like (ive seen it before in books and blogs) but never really made the effort to make it despite my curiosity! think i will have to try it soon since ginger is in abundance these days!
I love this soup! I will be making this one for sure!
I must admit, that sounds very unusual, but very interesting also. I’ll have to try it.
Oh my gosh, that soup just caused me to jump up and down and squeal like a little girl. WOW.
YUM! I love all of the flavors in this soup. It sounds so great for the cooler months- can’t wait to try it!!
I’m not ready for Fall weather but I am ready for soup season! Yum!!
I always save carrot soup recipes, but have yet to have made one. This sounds awesome with the ginger and lime!
this looks good and carrot soup is going around. ive seen a few versions the past few days…I better make some
This looks so perfect for a cool fall day. I love soup in cold weather! I can’t wait to try it out
We finally have had some *cooler* weather here the past few days (low 90′s sure beat the constant high of 105 and the mornings and evenings have been absolutely gorgeous with temperatures in the upper 60′s) and so now I can finally start thinking about all those lovely fall soups, chili, and pumpkin recipes! Give me a big slice of bread and I would be happy to dive right into this!
This sounds awesome! Yum!
I am getting so excited for fall! LOVE soup. It’s so versatile and easy to make! Carrot and ginger is a great combo!
I’m already on a soup kick also, and fall has barely even started! I love the carrot/ginger combo. It would have enticed me as well!
If there is anything that is making excited about Fall… it would be soups and my boots
No kiddin .. i am serious !
Ginger and carrot is a great combo and this soup is looking awsm.
love this blog..great ideas
try fiathome.blogpot.com or Google Fi’s Kitchen..a litlle taste form downunder!!
keepit up
Oh yum. That does look really delicious. Putting a pin in it!
Yummers. Perfect for fall! I get so giddy about all the cozy soups in the cool weather!
I’ve seen a very similar recipe on the cover of a cookbook I have and it’s always looked so good to me. I’ve never tried it though because I too was a little leery of a carrot soup. Sounds like I should give it a try though.
Love pureed carrot soup and a little bit of spice to give it a kick – right up my alley!
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