One of my most favorite Christmas Eve meals is my Aunt Lyn’s Carrot Ginger Soup. Back in the day, I used to write a cooking blog called “Mrs. Bear’s Tasty Fare.” My food pictures were awful, but the recipes are fantastic!
Every Christmas Eve my family eats Carrot Ginger Soup. It is my favorite soup of all time and I crave it every year when fall rolls around. Sometimes I try to make the soup myself, but usually I let my Aunt Lyn make it for the family. She always does a better job cooking the soup.
This soup recipe contains dairy, but I have heard you can substitute coconut milk and soy butter for the milk products.
Carrot Ginger Soup
- 1 large vidalia onion chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 lbs carrots peeled, sliced 1/2 inch pieces
- 2 inch piece of ginger grated/shredded
- 5 c broth
- 1 tbsp pepper
- 1 tbsp salt
- 1/2 c Half & Half Or Heavy Whipping Cream
- 1. Melt butter over low heat in a dutch oven. Add onions, garlic, and olive oil. Cook until onions are translucent.
- 2. Add carrots, ginger, chicken broth, pepper, and salt. Stir and turn heat up to medium. Cook for 25 minutes. Use an immersion hand-held blender to puree the carrots and the broth.
- 3. Stir in half and half very slowly. Turn the heat down to med-low and cook for 15 more minutes. Use the immersion blender to make sure you have blended everything. Your soup should be thick, but not chunky! ENJOY!!