Carrot Soup With Rosemary and Ginger
The unusual combination of rosemary and ginger is delicious with the sweetness of carrots. We shred both the carrots and the onion so the vegetables soften quickly and puree easily. Use the large holes on a box grater or, for speed, the shredding disk of a food processor. If you own an immersion blender, use it to puree the soup directly in the pan.
1 tablespoon neutral oil
1½ pounds carrots (5 or 6 medium), peeled and shredded
1 medium yellow onion, shredded
Kosher salt
2 cups carrot juice, plus more if needed
2 rosemary sprigs
1-inch piece fresh ginger, peeled, cut into 2 coins, and smashed
Greek yogurt or sour cream, to serve
In a large saucepan, heat the oil until shimmering. Add the carrots, onion, and ½ teaspoon salt, then cook, stirring, until lightly browned. Add the juice, rosemary, and ginger, then simmer, covered, until tender. Off heat, discard the rosemary and ginger. Using a blender, puree until smooth, then return to the pan. If desired, thin with additional carrot juice. Reheat, then season with salt. Serve topped with yogurt or sour cream.
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