By David Tanis
Updated Jan. 23, 2024
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- 5(676)
- Notes
- Read community notes
Let’s proceed on the theory that everyone likes soup, and some soups are better than others. You might think of squash for an autumn soup, but this bright soup of carrots, stewed with ginger and jalapeño and finished with a good squeeze of lime and a handful of chopped cilantro, is an example of how not to make the all-too familiar stodgy too-thick purée. Still, feel free to try it with kabocha or butternut squash. If the soup is not to be served immediately, cool after puréeing, and reheat just before serving — it will taste fresher.
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Ingredients
Yield:4 to 6 servings
- 4tablespoons unsalted butter
- 1large yellow or white onion, sliced (about 1½ cups)
- 6garlic cloves
- Salt and pepper
- 2pounds carrots, preferably young, peeled and sliced ¼ inch thick (about 4 cups)
- 1jalapeño, stemmed, seeded and sliced
- 1(2-inch) chunk of ginger, peeled and thinly sliced, plus 1 teaspoon finely grated fresh
- 6cups chicken or vegetable broth, plus more as needed
- ½cup crème fraîche or sour cream
- 1tablespoon very finely sliced chives
- 1small bunch cilantro
- 1teaspoon lime zest
- 1tablespoon lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
163 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 890 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Melt butter in a Dutch oven over medium heat. Add onion and garlic, season with salt and pepper and cook, stirring, until onion and garlic have softened, about 10 minutes. Don’t let the mixture brown.
Step
2
Add carrots, jalapeño and sliced ginger, and stir to coat. Add a little more salt. Turn heat to high, add 6 cups broth and bring mixture to a boil. Reduce to a brisk simmer and cook until carrots are completely tender, 10 to 15 minutes. Remove from the stove and let cool to room temperature, if possible.
Step
3
While soup cools, make the ginger-chive cream: Combine the crème fraîche, grated ginger and chives with a pinch of salt in a small bowl.
Step
4
When cool, transfer the soup to a blender (in batches, if necessary) and purée. Taste and adjust salt, and add as much additional broth as necessary to achieve the consistency of heavy cream; the soup should not be thick.
Step
5
To serve, reheat soup over low heat. Check for seasoning and adjust. Roughly chop leaves and tender stems of cilantro, leaving aside a few sprigs for garnish. Stir lime juice and zest and 1 cup chopped cilantro into the soup. There should be little green flecks throughout the soup (cooling the soup first keeps cilantro fresher tasting). Ladle into bowls and top each serving with a spoonful of the ginger-chive cream and a few stems of cilantro.
Ratings
5
out of 5
676
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Cooking Notes
VLB
Delicious. Light, full of flavor. I’d make again. I used an immersion blender for one less thing to wash.
Kay Wilkins
I made this soup today, right by the book. Instead of using my blender, I used my Mouli. However the recipe says prep time is 15 minutes. Granted, I am not speedy, but I question what person could possibly prepare this in 15 minutes? However, I have to say the soup is delicious.
RLG
Skipped jalapeño (kids), skipped cooling step (unnecessary), used immersion blender, and substituted green onions for chives in the sour cream. Whole family licked their plates, including my 7 and 4 year olds!
Amy
Made this recipe pretty much as written and I highly recommend it. The ginger and the jalapeño really enhance the soup along with the lime and cilantro which help to soften the heat. The crème fraiche is also a great addition. I did have to taste and add salt to bring up all the favors…salt is a must!
dimmerswitch
Made per recipe. Perfect. Unexpected to have such an easy process result in such a sophisticated flavored soup. I needed a little more cook time (using gas cooktop) at step 1 and step 2 to get to the just right done level at each one. An immersion blender works at the end for sure but putting this in the blender (in batches) as written will deliver just an eensie bit more perfect smoothness.
AS
This soup was pretty easy to make and we've already recommended this recipe to friends and family! Absolutely delicious! I used an immersion blender versus the food processor and it was a snap. We did omit the cream topping due to dairy sensitivity, but we also considered using coconut cream as a substitute for future meals! So good and already saving this as a staple soup.
Denise
So good! To lower fat content I used only 2 T oil for saute a good quality (homemade) low fat yoghurt for the sauce. It was really delicious.
MHCF
Delicious. I was missing jalapeno so used some harissa paste (spicier than I planned, but delicious). I also added a potato for a little extra body.
Janis
Should the garlic cloves be left whole when cooked in the butter in the first step? It doesn’t say to mince or chop them.
Mabrie Jackson
This may be my new favorite soup. Easy and delicious. Please don't skip the lime juice as it does soften the spice... I was a little heavy-handed with the jalapeno being from Texas.
Cavolfiori
Marvelous spicy carrot soup. I upped the spice with a Serrano pepper rather than a jalapeño. Used lemon rather than lime as I did not have the latter. This is the perfect soup for a rainy winter night…delicious!
jane
This soup is okay, nothing to write home about.I tried using an immersion blender instead of a regular blender - and I would not recommend it. Soup came out grainy.
thinkingaboutart
Absolutely easy and delicious. Needs the lime, which brings the soup to life. Will serve with cilantro and a topping of crispy shallots or toasted sliced almonds. I blended half, so it’s a bit chunky. Used half carrots and half butternut squash. Added some white miso, as well as thyme sprigs, cumin and smoked paprika Next time will use all jalapeño flesh, but was afraid it would be too spicy. Used ginger from freezer, so doubled the amount.
liz wansbrough
Can‘t go wrong with David Tanis - best carrot soup I ever tasted!
Emma
I made this with only 1lb of carrots as my no-good boyfriend had eaten the rest. It was absolutely delicious! I think if you made it for a dinner party everyone would be very impressed.
Kyle
So, so, so good - but involves dirtying a cutting board, a blender, a zester, a knife, a pot, a bowl, and of course the bowls for eating. Hope you don't have an early bedtime...
Julianna
Da-yum! This soup’s so good it’ll make your toes curl! Doesn’t need the cream part. Extra tasty with smokey chili sauce.
bd
This was the first time I cooked it so I followed the recipe exactly. Two bunches of carrots (four cups sliced) and six cups chicken broth. I thought it was much too watery. Does it need potatoes? More carrots?
JF
So quick, simple ingredients, but really good flavour. I only had pickled jalapenos so i used them-they added good acidity so I did not add lime.
nell
The sour cream is key. The soup is good, but lacks the ´zip’ of the sour cream mixed with ginger and lime
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