Carrot-Ginger Soup

Name: Carrot-Ginger Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 5 5, 5 serving(s)
Ingredients: 2 tablespoons unsalted butter; 2 onions, chopped fine; 1/4 cup minced crystallized ginger; 1 tablespoon grated fresh ginger; 2 garlic cloves, peeled and smashed; salt and pepper; 1 teaspoon sugar; 2 lbs carrots, peeled and sliced 1/4 inch thick; 4 cups water; 1 1/2 cups carrot juice; 2 sprigs fresh thyme; 1/2 teaspoon baking soda; 1 tablespoon cider vinegar; chopped chives; sour cream

Submitted by Chef #1803384579

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Ready In:: 10mins
Ingredients:: 15
Yields:: 5 5
Serves:: 5

ingredients

2 tablespoons unsalted butter
2 onions, chopped fine
¹⁄₄ cup minced crystallized ginger
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and smashed
salt and pepper
1 teaspoon sugar
2 lbs carrots, peeled and sliced 1/4 inch thick
4 cups water
1 ¹⁄₂ cups carrot juice
2 sprigs fresh thyme
¹⁄₂ teaspoon baking soda
1 tablespoon cider vinegar
chopped chives
sour cream

directions

1. Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
2. Increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.