Spicy Carrot-Ginger Soup
Updated June 4, 2024
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4tablespoons unsalted butter
- 1large yellow or white onion, sliced (about 1½ cups)
- 6garlic cloves
- Salt and pepper
- 2pounds carrots, preferably young, peeled and sliced ¼ inch thick (about 4 cups)
- 1jalapeño, stemmed, seeded and sliced
- 1(2-inch) chunk of ginger, peeled and thinly sliced, plus 1 teaspoon finely grated fresh
- 6cups chicken or vegetable broth, plus more as needed
- ½cup crème fraîche or sour cream
- 1tablespoon very finely sliced chives
- 1small bunch cilantro
- 1teaspoon lime zest
- 1tablespoon lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
163 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 890 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt butter in a Dutch oven over medium heat. Add onion and garlic, season with salt and pepper and cook, stirring, until onion and garlic have softened, about 10 minutes. Don’t let the mixture brown.
- Step 2
Add carrots, jalapeño and sliced ginger, and stir to coat. Add a little more salt. Turn heat to high, add 6 cups broth and bring mixture to a boil. Reduce to a brisk simmer and cook until carrots are completely tender, 10 to 15 minutes. Remove from the stove and let cool to room temperature, if possible.
- Step 3
While soup cools, make the ginger-chive cream: Combine the crème fraîche, grated ginger and chives with a pinch of salt in a small bowl.
- Step 4
When cool, transfer the soup to a blender (in batches, if necessary) and purée. Taste and adjust salt, and add as much additional broth as necessary to achieve the consistency of heavy cream; the soup should not be thick.
- Step 5
To serve, reheat soup over low heat. Check for seasoning and adjust. Roughly chop leaves and tender stems of cilantro, leaving aside a few sprigs for garnish. Stir lime juice and zest and 1 cup chopped cilantro into the soup. There should be little green flecks throughout the soup (cooling the soup first keeps cilantro fresher tasting). Ladle into bowls and top each serving with a spoonful of the ginger-chive cream and a few stems of cilantro.
Private Notes
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Cooking Notes
VLB
Delicious. Light, full of flavor. I’d make again. I used an immersion blender for one less thing to wash.
Kay Wilkins
I made this soup today, right by the book. Instead of using my blender, I used my Mouli. However the recipe says prep time is 15 minutes. Granted, I am not speedy, but I question what person could possibly prepare this in 15 minutes? However, I have to say the soup is delicious.
RLG
Skipped jalapeño (kids), skipped cooling step (unnecessary), used immersion blender, and substituted green onions for chives in the sour cream. Whole family licked their plates, including my 7 and 4 year olds!
Amy
Made this recipe pretty much as written and I highly recommend it. The ginger and the jalapeño really enhance the soup along with the lime and cilantro which help to soften the heat. The crème fraiche is also a great addition. I did have to taste and add salt to bring up all the favors…salt is a must!
dimmerswitch
Made per recipe. Perfect. Unexpected to have such an easy process result in such a sophisticated flavored soup. I needed a little more cook time (using gas cooktop) at step 1 and step 2 to get to the just right done level at each one. An immersion blender works at the end for sure but putting this in the blender (in batches) as written will deliver just an eensie bit more perfect smoothness.
Jane S
This is really good - surprisingly light yet full of flavors from the sweetness of the carrots to the spiciness of ginger and jalapeno rounded out with cilantro and lime. The sour cream topping finishes it off perfectly. Just one thing I would change. Which is that next time I will grate the ginger that is added to the soup as the ginger slices remain hard and don't blend properly.
ShelB
Delicious, easy and flavorful soup. Even with the modifications I made we loved the flavor of the fresh ginger, sweet carrots, fresh lime juice and zest and zippy sour cream. Added some red lentils for a little protein. Used frozen sliced jalapeños for fresh and dried (greek goddess style)herbs in the sour cream - no fresh herbs on hand. Agree the immersion blender works, but chose to use the full blender for a smooth finish since I added the lentils.
lucy
Maybe the best recipe I’ve made using the NYT cooking app. The soup is perfect. Great ratios. Love it. I used 2/3 mascarpone and 1/3 yoghurt for the topping as a sub for missing ingredients. Otherwise followed the recipe.
Susan
She also put in lentils (either regular or red) before blending
gwoodrn
Every spoonful of this soup is like a burst of umami. One of my favorites.
Marcia Broooks
Bright and delicious!
petra
its really good! i just legt out the jalapeños!
Jeanne
Excellent. The sour cream is probably not essential — yogurt could sub — but it certainly was a treat.
chg
really good. Make again.
Le Gredin
Made soup exactly as specified, planning to stop before adding topping and freeze the soup. When I tasted it after pureeing it was blazing hot, basically inedible at that point. I used only a single jalapeño, properly seeded and chopped as described. I cooked another batch of carrots (1 lb) and added it, but it was still too spicy on the back side. I can't imagine the topping would tame the level of heat. I am sadly going to discard it and try again, but this was a disappointment.
Noor R.
Super delish, flavorful, and light. The flavors work together fantastically. I would make this again. And I would make it for a guest. It tastes impressive and interesting for the effort required. The carrot flavor is mild - can sub for butternut squash in the fall. The crème fraiche is what made the soup sing for me, and I actually just used fage yogurt because that’s what I had. However, I also added 3 jalapeños instead of 1... I really needed that yogurt
cj
Loved this. Used yogurt Ang mayo instead of cream friache and red pepper instead of jalapeno.
krian
This is the carrot soup we never even knew to dream of. Tart, fresh, and bright with enough colour for the kids and enough depth of flavour for olds. Perfect for when you want to impress with a midweek "whipped it up." I used an immersion blender and doubled the lime juice. The ginger-chive cream was a gorgeous tasty topping. Served with rosemary bread.
wannabe
Any thoughts on how the garlic should be? Pressed, sliced, whole?
C.P. Wolfe
Hugely impressive flavors, great for guests. I, too, used an immersion blender and found success. Could use even more jalapeño, but I swing towards more heat for many dishes. Make this!
N. Bennison
I have that soapy cilantro gene. Is this worth making if you need to leave out the cilantro?
Anna
Made this recipe and added simple shredded chicken to make it a full dinner on its own. Will definitely repeat! Flavor is bright and unexpected and, most importantly, absolutely delicious!
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