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Carrot, Sweet Potato and Ginger Soup

Carrot, Sweet Potato and Ginger Soup

A soup with a creamy, luxurious texture. The color is vibrant and the flavor is slightly savory, yet bright with a subtle edge of sweetness.

This falls into the category of something simple, quick and “what do I have on hand”! So take those three or four sweet potatoes left from your Thanksgiving feast – pair them with onions and carrots, toss in some ginger, simmer in a rich chicken stock and you’ve got a fabulous soup.

If it could be said about vegetables then this mix makes for strange bedfellows. It’s a beautiful blending of random items – onions, fresh carrots, sweet potatoes and spicy notes of ginger. And somehow it works – really well!

This soup is easy to make and comes together in less than an hour using pantry staples. You only need to add a small amount of cream but in a pinch you can use milk or half and half – just enough to soften the edges.

To get that silky texture an immersion blender is always my “go to” when pureeing soups. It takes just a few minutes and you’ve got a perfectly blended soup. Minimal effort, minimal mess.

Top with a sprinkling of crystalized ginger and you have a unique combination that makes for a delightful first course or full meal!

Carrot, Sweet Potato and Ginger Soup

2 tablespoons olive oil

2 tablespoons butter

2 large onions, sliced thin, about 3 cups

1 pound carrots, about 6 carrots scrubbed or peeled and cut into pieces

2-1/2 pounds sweet potatoes, about 3 medium potatoes, peeled and cubed

1-1/2 teaspoons kosher salt

¼ teaspoon freshly cracked black pepper

4 cups chicken stock

2 tablespoons chicken concentrate, such as Better Than Bouillon

1-3/4 teaspoons ground ginger

½ cup heavy cream

Crystalized ginger for garnish

Melt the butter with the olive oil in a large stockpot over medium heat. Add the onions and sauté until they’re tender and slightly translucent, about 10 minutes.

Add the carrots and the sweet potatoes with the kosher salt, pepper, chicken stock and chicken concentrate and stir to combine.

Reduce the heat to medium-low, cover the pan and cook for about 30 minutes or until the carrots and the sweet potatoes are tender. Using an immersion blender, puree the vegetables until smooth.

Add the ground ginger and the cream then heat through for about 10 minutes.

Garnish with a sprinkling of crystalized ginger.

Carrot, Sweet Potato and Ginger Soup, courtesy of Preserving Good Stock

November 28, 2018
: Serves 6

A soup with a creamy, luxurious texture. The color is vibrant and the flavor is slightly savory, yet bright with a subtle edge of sweetness.

By:

Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large onions, sliced thin, about 3 cups
  • 1 pound carrots, about 6 carrots scrubbed or peeled and cut into pieces
  • 2-1/2 pounds sweet potatoes, about 3 medium potatoes, peeled and cubed
  • 1-1/2 teaspoons kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 4 cups chicken stock
  • 2 tablespoons chicken concentrate, such as Better Than Bouillon
  • 1-3/4 teaspoons ground ginger
  • ½ cup heavy cream
  • Crystalized ginger for garnish
Directions
  • Step 1 Melt the butter with the olive oil in a large stockpot over medium heat.
  • Step 2 Add the onions and sauté until they’re tender and slightly translucent, about 10 minutes.
  • Step 3 Add the carrots and the sweet potatoes with the kosher salt, pepper, chicken stock and chicken concentrate and stir to combine.
  • Step 4 Reduce the heat to medium-low, cover the pan and cook for about 30 minutes or until the carrots and the sweet potatoes are tender.
  • Step 5 Using an immersion blender, puree the vegetables until smooth.
  • Step 6 Add the ground ginger and the cream then heat through for about 10 minutes.
  • Step 7 Garnish with a sprinkling of crystalized ginger.


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