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Hot or Cold Carrot Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 25 min
- Servings
- 4.00 serving(s)
Categories
- Soup
Cuisine
- unknown
Cooking Method
- stew
Difficulty
- Easy
Dietary
- unknown
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Hot or Cold Carrot Soup brings together 1 small onion, peeled and quartered, 1 tablespoon extra virgin olive oil, 1 inch fresh ginger, peeled and sliced in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 small onion, peeled and quartered
- 1 tablespoon extra virgin olive oil
- 1 inch fresh ginger, peeled and sliced
- 1 (1 lb) bag baby carrots
- 1 (14 ounce) can chicken broth
- 1 tablespoon honey
- salt
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Instructions
Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.
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