Culinary Angels Butternut Soup Recipe

Carrot Ginger Soup Recipes, Soups

Serves 6


3 tblsp Unsalted butter
1.5 each Onions chopped finely
0.5 cups Crystallized ginger, minced
1 tblsp Ginger, grated
2 each Garlic cloves, peeled and minced
0.5 tblsp Honey
2 lbs Carrots, peeled and sliced 1/4 inch thick
2.5 cups Carrot juice
2.5 cups Water
0.5 tblsp Thyme, fresh, removed from stem
0.8 tblsp Baking soda
1 tblsp Salt
2 tblsp Apple cider vinegar


  1. Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, salt, and honey; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
  2. Increase heat to high; add carrots, water, carrot juice, thyme, 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. Process soup with immersion blender until smooth.
  4. Return to simmer over medium heat. Add vinegar and season with salt and pepper to taste.
  5. If storing in jars, leave an inch of room at top to allow for expansion should the jar be frozen.