Ina Garten Carrot Soup is made with carrots, ginger, extra-virgin olive oil, yellow onion, garlic, ground coriander, ground cumin, vegetable broth, water, unsalted butter, lemon juice, and freshly ground black pepper.
This easy Barefoot Contessa Carrot and ginger Soup recipe creates a nourishing meal that takes about 50 minutes to prepare and can serve up to 4 people.
More Ina Garten Soup:
🧡 Why You’ll Love Ina Garten Carrot Soup Recipe:
- Tasty: Ina Garten Carrot Soup has a strong, sweet taste from fresh carrots. It also has nice smells from spices and a little sour from lemon juice.
- Easy to Make: You only need simple things from your kitchen like onions, garlic, and spices to make this soup. You don’t need any special ingredients.
- Make it Your Way: You can change the soup to how you like it. Add more spices or your favorite herbs to make it just right for you.
❓ What Is Ina Garten Carrot Soup Recipe?
Ina Garten Carrot Soup is a tasty and good-for-you soup. It is made with roasted carrots, ginger, onions, garlic, and spices cooked together in vegetable broth. It has a little butter, lemon juice, and black pepper added at the end. This soup is comforting and great for any time.
🥕 Ina Garten Carrot Soup Ingredients
- 2 pounds carrots, peeled and sliced
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, plus more to taste
- 1 medium yellow onion, chopped
- 1 tablespoon minced ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
🥣 How To Make Ina Garten Carrot Soup
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the carrots: Peel and slice the carrots. In a bowl, toss the carrots with 2 tablespoons of olive oil and ½ teaspoon of salt. Spread the carrots on the prepared baking sheet.
- Roast the carrots: Bake for 25-40 minutes, or until the carrots are tender and caramelized, tossing halfway through the cooking time.
- Cook the aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, ginger, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
- Add spices: Stir in the garlic, ground coriander, and ground cumin. Cook for 30 seconds to 1 minute, until fragrant.
- Combine with broth: Pour in the vegetable broth and water. Scrape up any browned bits from the bottom of the pot.
- Simmer the soup: Add the roasted carrots to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
- Blend the soup: Allow the soup to cool slightly. Blend the soup in batches until smooth, adding the butter, lemon juice, and black pepper to taste.
- Season and serve: Adjust the seasoning with salt, pepper, more butter, or lemon juice if needed. Serve hot, or store in the refrigerator for up to 4 days or freeze for several months.
💭 Recipe Tips:
- Pick fresh and firm carrots for the tastiest and best texture in your soup.
- Try to slice the carrots evenly so they roast evenly.
- Don’t forget to roast the carrots; it makes them sweeter and adds more flavor to the soup.
- Add a little ginger to your soup for a spicy kick. Ginger makes it taste fresh and can help your stomach feel better.
🥙 What To Serve With Carrot Soup?
Serve this tasty Carrot Soup with crusty bread, a grilled cheese sandwich, a mixed green salad, garlic bread, or cheese and crackers.
🎚 How To Store Leftovers Carrot Soup?
- In the fridge: Store leftover Carrot Soup carrot soup in an airtight container for 4 days.
- In the freezer: Freeze leftover carrot Soup in freezer-safe containers for 3 months.
🥵 How To Reheat Leftovers Carrot Soup?
- In the microwave: Reheat Leftovers Carrot Soup on high for 2-3 minutes, stirring halfway through.
- On the stove: Heat Leftovers Carrot Soup over medium-low heat, stirring occasionally, for 3 minutes.
FAQ’S:
Can I Use Frozen Carrots Instead of Fresh Ones?
You can use frozen carrots if you don’t have fresh ones. Just remember that frozen carrots may cook faster, so adjust the roasting time.
How Can I Make the Soup Creamier?
To make the soup creamier, add a bit of heavy cream or coconut milk before blending. This will make the soup richer and smoother.
How Can I Make This Soup Spicy?
For a spicy soup, add red pepper flakes, diced jalapeños, or a pinch of cayenne pepper while cooking. Adjust the amount to your taste.
Can I Add Other Vegetables to the Soup?
Yes, you can add other veggies like sweet potatoes, butternut squash, or parsnips. Chop them small and add them with the carrots for extra flavor.
More Ina Garten Soup:
- Ina Garten Hungarian Goulash Recipe
- Ina Garten Chicken Marsala Recipe
- Ina Garten Creamed Spinach Recipe
Ina Garten Carrot Soup Nutrition Facts:
- Calories:69
- Total Fat: 2.5g
- Saturated Fat: 0.9g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 1.1g
- Cholesterol: 2.7mg
- Sodium: 510mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 5.8g
- Protein: 1.1g
- Potassium: 338.3mg
Ina Garten Carrot Soup
Description
Ina Garten Carrot Soup is made with carrots, ginger, extra-virgin olive oil, yellow onion, garlic, ground coriander, ground cumin, vegetable broth, water, unsalted butter, lemon juice, and freshly ground black pepper. This easy Barefoot Contessa Carrot and ginger Soup recipe creates a nourishing meal that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the carrots: Peel and slice the carrots. In a bowl, toss the carrots with 2 tablespoons of olive oil and ½ teaspoon of salt. Spread the carrots on the prepared baking sheet.
- Roast the carrots: Bake for 25-40 minutes, or until the carrots are tender and caramelized, tossing halfway through the cooking time.
- Cook the aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, ginger, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
- Add spices: Stir in the garlic, ground coriander, and ground cumin. Cook for 30 seconds to 1 minute, until fragrant.
- Combine with broth: Pour in the vegetable broth and water. Scrape up any browned bits from the bottom of the pot.
- Simmer the soup: Add the roasted carrots to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
- Blend the soup: Allow the soup to cool slightly. Blend the soup in batches until smooth, adding the butter, lemon juice, and black pepper to taste.
- Season and serve: Adjust the seasoning with salt, pepper, more butter, or lemon juice if needed. Serve hot, or store in the refrigerator for up to 4 days or freeze for several months.
Notes
- Pick fresh and firm carrots for the tastiest and best texture in your soup.
- Try to slice the carrots evenly so they roast evenly.
- Don’t forget to roast the carrots; it makes them sweeter and adds more flavor to the soup.
- Add a little ginger to your soup for a spicy kick. Ginger makes it taste fresh and can help your stomach feel better.