A vibrant color along with a gorgeous aroma invites you to this luscious bowl. Savory with a bright note of ginger and a subtle hint of sweetness, courtesy of carrots and sweet potatoes, it’s the perfect soup to welcome fall – even if the weather is still quite warm!
This soup is so easy to make, coming together in less than an hour using pantry staples that you might just have on hand. And if it could be said about vegetables, then this mix makes for strange bedfellows. It’s a simple yet beautiful blending of random items – sweet onions, fresh carrots, sweet potatoes with the spicy notes of ginger.
Simmer the vegetables in a rich chicken broth, stir in a touch of cream and a pinch of ginger.
To get that slightly creamy, silky texture an immersion blender is always my “go to” when puréeing soups. It only takes a few minutes and you’ve got a beautifully blended soup. Minimal effort, minimal mess.
A unique combination of classic root vegetables making for a most delectable soup. And on your table is about an hour!
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
2-½ pounds sweet potatoes, about 2 large potatoes, peeled and cubed
1-½ teaspoons kosher salt
¼ teaspoon freshly cracked black pepper
4 cups chicken broth
2 tablespoons chicken concentrate, such as Better Than Bouillon
1-¾ teaspoons ground ginger
½ cup heavy cream
In a large stockpot, melt the butter with the olive oil over medium heat. Add the onions and sauté until they’re tender and slightly translucent, about 12 minutes.
Add the carrots and the sweet potatoes along with the kosher salt, pepper, chicken broth, and chicken concentrate, stirring to combine.
Bring to a boil over medium heat then reduce the heat to medium-low, cover the pan and cook for about 30 minutes or until the carrots and the sweet potatoes are very tender.
Using an immersion blender, purée the vegetables until smooth. Stir in the ground ginger along with the cream.
Heat through for about 10 minutes.
When making soups and stews, adding Better Than Bouillon® brings a wonderful depth of flavor. It’s a pantry staple for us! https://amzn.to/47EnbY7 And here are two immersion blenders we love, a great tool to have on hand.
Vitamix’s Immersion Blender, 5-speed with a scratch resistant blade. https://amzn.to/4d9DCwH
All-Clad’s Immersion Blender, variable speed. https://amzn.to/3Bbwhj2
(*As an Amazon affiliate, we may earn compensation on purchases made through our links.)
Carrot, Sweet Potato, and Ginger Soup
Equipment
- Large stockpot
- Immersion blender
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 1" pieces
- 2-½ pounds sweet potatoes, about 2 large potatoes, peeled and cubed
- 1-½ teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 4 cups 4 cups chicken broth
- 2 tablespoons chicken concentrate, such as Better Than Bouillon
- 1-¾ teaspoons ground ginger
- ½ cup heavy cream
Instructions
- In a large stockpot, melt the butter with the olive oil over medium heat. Add the onions and sauté until they’re tender and slightly translucent, about 12 minutes.
- Add the carrots and the sweet potatoes along with the kosher salt, pepper, chicken broth, and chicken concentrate, stirring to combine.
- Bring to a boil over medium heat then reduce the heat to medium-low, cover the pan and cook for about 30 minutes or until the carrots and the sweet potatoes are very tender.
- Using an immersion blender, puree the vegetables until smooth. Stir in the ground ginger along with the cream. Heat through for about 10 minutes.
