Souped Up Carrot Soup

Ginger and honey are the secrets that make this the number one requested soup among my friends
Staff Writer
Souped Up Carrot Soup

George Duran

Ginger and honey are the secrets that make this the number one requested soup among my friends.

Ingredients

  • 2 Tablespoons butter
  • 2 Cups leeks, chopped
  • 3 Tablespoons fresh ginger, finely chopped
  • 3 cloves garlic
  • 3 Cups carrots, chopped
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground cinnamon
  • 3 Cups chicken stock or broth
  • 2 Cups water
  • 2 Tablespoons honey
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Chives, chopped, for garnish

Directions

Melt the butter in a large pot over medium-high heat. Add the leeks, ginger, and garlic and cook until the leeks are soft, about 5 to 6 minutes. Add the carrots, allspice, and cinnamon and stir well to combine. Add the stock and water, raise the heat to high, and bring it to a boil.

Turn the heat down and simmer until the carrots are soft, about 10 to 12 minutes. Skim off any foam that may form. Purée the soup in batches in a blender. Return the soup to the heat and stir in the honey. Taste and adjust the seasoning with salt and pepper. Serve garnished with chopped chives. 

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.