Roasted carrot ginger soup is one of my favorite soups. It’s delicious, healthy, and warming. Truly. I say it because things that are healthy don’t always taste good. For example, chilled cucumber soup. Healthy? Yes. Delicious? No. That’s a post for another day that you might enjoy.
On any day, this soup makes a really nice lunch or light dinner, especially in the fall season. What’s great is that you can freeze it and can save it for when you don’t have time to cook. Our freezer can’t hold much here in Copenhagen, so we can only store 2 small containers of homemade frozen soup at a time. But when I lived in Boston, I had a freezer full of soup! We’re talkin’ – PACKED. Roasted carrot ginger soup was always part of my soup inventory.
My husband brews beer and was just brewing a Christmas beer with some fresh ginger. Using the ginger we had left over from that, I decided to make roasted carrot ginger soup. Mmmmm. The heat from the ginger will make you feel all warm and cozy.
Speaking of cozy, there’s a special word in Danish – hyggelig (pronounced ’hoo-guh-lee’) that means something like the English idea of “cozy”. However, hyggelig means more than just cozy as we say in America; there’s really no English equivalent of hyggelig. It takes into account the overall atmosphere, and it generally involves your skat, or a small intimate group of friends. So if you’re at a Christmas market drinking mulled wine, with your honey bun, that’s hyggelig. If you’re cozied up in a blanket at the beach around a fire with friends, that’s hyggelig. It’s a fun word and I’m bringing it to the U.S. when I move back!
Throw on some tunes and chop chop those carrots. Maybe roast them while you make the broth—knock it out at the same time. I like to do this the day before. After you make the broth, you can use the chicken for something else. I gave it to my husband for lunch the next day. We waste nothing. Things are not cheap here in Copenhagen! Yowsers.
Enjoy! Cook this up and make it part of a “hyggelig” time.
Roasted Carrot Ginger Soup
Yield: 4 servings
1 pound carrots, cut into 2” pieces
2 tablespoons olive oil
2 celery stalks – about ½ cup, chopped into small pieces
1 tablespoon freshly minced ginger
2 cups of homemade chicken broth
2 cups water
1 teaspoon salt
⅛ teaspoon white pepper
4 tablespoons cashew milk (optional)
2 teaspoons cinnamon (optional)
Preheat the oven to 400 °. Peel and cut the carrots into 2-inch pieces. Toss the carrots and 1 tablespoon of olive oil in a plastic bag to coat them well. Place carrots in a single layer on a lined tray. Roast for 30-40 minutes, rotating the tray and flipping carrots over halfway through the baking time. The carrots are done when they are blistered and lightly browning.
Bring 8 cups of water and 2 skinless chicken breasts on the bone (or 4 skinless chicken legs) to a boil. Lower heat to medium/low and simmer uncovered for 30 minutes. Remove the chicken from the pot and let the chicken cool until cool enough to touch. Remove the meat from the bones and set it aside for another meal. Place the bones back into the water and bring the heat up again to a lively simmer. Let the broth simmer for another 1 hour (uncovered), adding water as necessary until the broth has a good color and you have the amount you need. It’s easiest to make the broth the day before you make the soup.
To Make the Soup
- Heat up 1 tablespoon of olive oil in a heavy pot on medium heat. Add the celery and ginger and cook until they start to soften-about 5 minutes.
- Add the roasted carrots, chicken broth, water, salt, and pepper.
- Bring to a boil and then reduce the heat to medium/low. Cover the pot and simmer for 45 minutes.
- Let the soup cool for 30 minutes.
- Pureé the soup in the pot with an immersion blender. Or, working in batches, puree in a blender.
- Serve in a bowl with a drizzle of cashew milk and a ¼ tsp cinnamon.
- I suggest making chicken broth the day before. It makes the soup assembly a lot easier. You can use store bought chicken broth as well. However, you may need less salt if the broth already contains salt.
- What’s great about this soup is that you also get some shredded chicken out of the deal. That’s a meal for another day. When I make this, I eat the shredded chicken the next day with a mashed avocado or sometimes I throw it on top of the soup if I’m really hungry.
- I suggest using the immersion blender if you have one. It gives the soup some texture instead of it being something you could drink through a straw.
- This soup freezes well and it’s easy to make a double batch. If you’re going to peel and chop a pound of carrots, why not just peel 2 pounds?
Nutritional Information Per Serving: 164 Calories, 10g Fat, 728mg Sodium, 15g Carbohydrates, 4g Fiber, 7g Sugar, 11g Protein