recipe

Sweet, creamy, and a little bit spicy, this soup is a blank canvas for practicing your garnishing skills.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 40 minutes
yield
  • Serves 1 to 2
  • (Makes 2 cups)

hey curious cook—

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Prepare Ingredients

1 tablespoon
vegetable oil
8 ounces
carrots, peeled and cut into 1-­inch pieces
1 (1-­inch) piece
fresh ginger, peeled and chopped
¼ teaspoon
salt
1⅓ cups
chicken or vegetable broth
⅓ cup
milk

Gather Cooking Equipment

Large saucepan with lid
Wooden spoon
Oven mitts
Ladle
Blender
Dish towel
1 or 2
bowls or mugs
1
 
1 tablespoon
vegetable oil
8 ounces
carrots, peeled and cut into 1-­inch pieces
1 (1-­inch) piece
fresh ginger, peeled and chopped
¼ teaspoon
salt

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.

 
2
 
1⅓ cups
chicken or vegetable broth

Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-­low, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.

 
3
 

Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot; ask an adult for help). Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.

Make sure to hold the lid firmly in place with a folded dish towel—no one wants soup on the ceiling!