I’ve been chasing the perfect carrot + ginger soup for years and may have finally found one, thanks to the folks at America’s Test Kitchen.
This recipe comes from the summer issue of Cooks Illustrated. I recently subscribed and while I have some major qualms with their business model (MY MAGAZINE SUBSCRIPTION DOES NOT INCLUDE ONLINE ACCESS, ARE YOU CRAZY!?) I have to admit, I’ve already learned a lot.
It turns out the trick to great carrot soup is two types of ginger, lots of carrots and…baking soda! The baking soda breaks down the fibers in the carrots (and in vegetables in general) which helps make things smooth.
Here’s their recipe, on the internet:
- 2lbs of carrots, sliced 1/4”
- 2 onions, diced
- 2 cloves of garlic, crushed
- 1 tbl of grated fresh ginger
- 1/4 cup of minced crystallized ginger
- 3/4 cup of carrot juice
- 4 cups of water
- 1 tsp of sugar
- 2 tsp of salt
- 1/2 tsp of baking soda
- a few sprigs of fresh thyme
Sauté the onion, garlic, and gingers in some evoo until the onion is soft. Add the remaining ingredients, bring to a simmer and cook for 20-30 minutes until the carrots are soft. Pull out the thyme and blend to your desired consistency.
After re-reading the recipe, I realized I missed a step at the end when you’re supposed to add cider vinegar and more carrot juice. I didn’t miss either.
Top with chives and a crank of black pepper.