Carrot-Ginger Soup

Name: Carrot-Ginger Soup
Yield: Serves 6
Ingredients: 2 tablespoons, unsalted butter; 2 , onions, chopped fine; 1/4 cup, minced crystallized ginger; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, peeled and smashed; , Salt and pepper; 1 teaspoon, sugar; 2 pounds, carrots, peeled and sliced 1/4 inch thick; 4 cups, water; 1 1/2 cups, carrot juice; 2 sprigs, fresh thyme; 1/2 teaspoon, baking soda; 1 tablespoon, cider vinegar; Chopped, chives; , Sour cream

79 comments

By Sarah Mullins

Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV

For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.

SERVES6

TIME1 hour

has video

WHY THIS RECIPE WORKS

Sometimes the simplest recipes get overcomplicated as more and more versions are made. For this carrot-ginger soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded...

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