Creamy Carrot Ginger Soup with a Touch of Maple (Easy Fall Soup)

Why you’ll love it

• Silky and bright: sweet carrots, warming ginger and a squeeze of lemon in every spoonful.
• Budget friendly: simple pantry ingredients for about $1.50 per serving.
• Made for the season: a cozy weeknight soup that doubles as a make-ahead holiday first course.

Quick facts

Ingredients

For the soup

• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 3 garlic cloves, minced
• 2 tbsp freshly grated ginger (from a 2-inch / 5 cm piece, peeled)
• 2 lb (900 g) carrots, peeled and sliced 1/2 inch (1.3 cm) thick (about 6 cups)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 4 cups (960 ml) low-sodium chicken or vegetable broth
• 1 cup (240 ml) water
• 1 tbsp (15 ml) pure maple syrup
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (15 ml) fresh lemon juice

For serving

• 2 tbsp (30 ml) heavy cream or sour cream, for swirling
• 2 tbsp toasted pumpkin seeds (pepitas)
• 1 tbsp chopped fresh chives or parsley
• Crusty bread, for serving

Step-by-step method

1. Soften the onion. In a large Dutch oven or heavy pot over medium heat, melt the butter with the olive oil. Add the onion and cook 6 to 8 minutes, stirring now and then, until soft and translucent but not browned.

2. Add the aromatics. Stir in the garlic and ginger and cook 1 minute, until fragrant, stirring so they do not stick.

3. Add the carrots and spices. Add the carrots, salt, coriander and pepper and cook 3 minutes, stirring to coat the carrots in the butter and aromatics.

4. Simmer. Pour in the broth and water and bring to a boil over high heat. Reduce the heat to medium-low, cover with the lid slightly ajar and simmer 25 to 30 minutes, until the carrots are very tender and easily crushed against the side of the pot with a spoon.

5. Blend. Remove the pot from the heat. Blend the soup until completely smooth with an immersion blender, or let it cool 5 minutes and blend it in batches in a countertop blender, filling it no more than halfway and holding the lid with a folded towel, with the center cap removed so steam can escape.

6. Finish. Return the soup to the pot over low heat. Stir in the maple syrup and cream and heat 2 to 3 minutes, without boiling. If it is too thick, add a little more broth or water. Stir in the lemon juice, then taste and add more salt if needed.

7. Serve. Ladle into warm bowls, swirl a little cream or sour cream on top and sprinkle with toasted pumpkin seeds and chives. Serve hot with crusty bread.

How to know it is done

The carrots are ready to blend when a fork slides through a slice with no resistance and they crush easily against the side of the pot; undercooked carrots make a grainy soup. After blending, the soup should be completely smooth and velvety, with no visible flecks of carrot, and thick enough to coat the back of a spoon but still pourable, like heavy cream. It should be steaming hot when you serve it, about 165°F (74°C).

Tips for the best result

• Use fresh ginger, not ground; it gives the soup its bright, gently spicy flavor. Peel it easily with the edge of a spoon.
• Slice the carrots evenly so they cook at the same time.
• Blend longer than you think, at least 1 to 2 minutes, for a truly silky texture.
• Never fill a countertop blender more than halfway with hot soup, and let the steam escape.
• Add the lemon juice at the end; it balances the sweetness and makes the flavor pop.

Variations and substitutions

• Dairy-free and vegan: use olive oil instead of butter, vegetable broth and 1/2 cup (120 ml) full-fat coconut milk instead of the cream.
• Roasted carrot soup: roast the carrots and onion with the oil at 425°F (220°C) for 30 minutes before simmering them for a deeper, caramelized flavor; simmer only 15 minutes.
• Curry carrot soup: add 2 tsp mild curry powder with the coriander.
• With sweet potato: replace 1/2 lb (225 g) of the carrots with peeled, cubed sweet potato.
• Carrot and orange: replace the water with 1 cup (240 ml) fresh orange juice and skip the maple syrup.
• Extra kick: add a pinch of cayenne or 1/4 tsp crushed red pepper with the spices.

Make ahead

This soup is a great make-ahead dish; the flavors are even better the next day. Make it completely up to 3 days ahead, let it cool, and refrigerate it in an airtight container. For holiday dinners, you can also stop before adding the cream and lemon, then reheat gently and finish the soup just before serving. Toast the pumpkin seeds a few days ahead and keep them in a jar at room temperature.

Storage and reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat over medium-low heat, stirring often, until steaming hot (165°F / 74°C), adding a splash of broth or water if it has thickened. To freeze, let the soup cool completely and freeze it in freezer containers for up to 3 months, leaving 1 inch (2.5 cm) of space at the top; thaw overnight in the refrigerator and whisk well when reheating, since cream can separate slightly after freezing.