This is a delicious fall/winter soup that makes a perfect first course at Thanksgiving. It’s packed with carrot flavor that’s enhanced by a double dose of ginger. Cook’s Illustrated suggested adding fresh carrot juice to enhance the flavor of the soup which…
What you'll need
Ingredients
2 tablespoons coconut oil, olive oil or unsalted butter
2 onions, chopped fine
¼ cup minced crystallized ginger
4 teaspoons grated fresh ginger
1 teaspoon sugar
2 garlic cloves, peeled and smashed
Sea Salt and pepper to taste
2 pounds carrots, peeled and sliced 1/4 inch thick
1 apple, peeled, cored, and chopped
4 cups water
1 ½ cups carrot juice, preferably freshly made (added in 2 parts)
½ cup fresh orange juice
2-3 sprigs fresh thyme
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar
The method
Directions
01
Heat oil or butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons sea salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
02
Increase heat to high; add carrots, chopped apple, water, 3/4 cup carrot juice, orange juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are soft and tender, 20 to 25 minutes.
03
Discard thyme sprigs. Working in small batches, process the soup in a blender until smooth, 1 to 2 minutes. Return soup to a clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (the soup can be stored in the refrigerator for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream or crème fraiche.
This is a great alternative to the traditional pineapple version, and a perfect recipe to try during peak peach season. I found this recipe in Cook’s Country magazine (Aug/Sep 2016) and they developed the cake recipe using a little toasted cornmeal which ad…
Even if you don’t follow a gluten-free diet, this recipe is worth trying and is guaranteed to satisfy. Tender and moist, the muffins have a slightly tropical flavor thanks to coconut sugar and flour.
This is an excellent dinner recipe that’s completely satisfying and requires only one pan! I love home cooking but hate all the kitchen cleanup some dishes require. This hearty comfort food can be thrown together fast and requires just a few simple ingredie…
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Fold in half along dotted line, blank sides facing in
Cook Like James
24 Karat Carrot Soup
Prep
Cook
Yield
This is a delicious fall/winter soup that makes a perfect first course at Thanksgiving. It’s packed with carrot flavor that’s enhanced by a double dose of ginger. Cook’s Illustrated suggested adding fresh carrot juice to enhance the flavor of the soup which…
Ingredients
2 tablespoons coconut oil, olive oil or unsalted butter
2 onions, chopped fine
¼ cup minced crystallized ginger
4 teaspoons grated fresh ginger
1 teaspoon sugar
2 garlic cloves, peeled and smashed
Sea Salt and pepper to taste
2 pounds carrots, peeled and sliced 1/4 inch thick
1 apple, peeled, cored, and chopped
4 cups water
1 ½ cups carrot juice, preferably freshly made (added in 2 parts)
½ cup fresh orange juice
2-3 sprigs fresh thyme
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar
Cook Like James · The method
Directions
1
Heat oil or butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons sea salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
2
Increase heat to high; add carrots, chopped apple, water, 3/4 cup carrot juice, orange juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are soft and tender, 20 to 25 minutes.
3
Discard thyme sprigs. Working in small batches, process the soup in a blender until smooth, 1 to 2 minutes. Return soup to a clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (the soup can be stored in the refrigerator for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream or crème fraiche.
Cook Like James
24 Karat Carrot Soup
Prep
Cook
Yield
This is a delicious fall/winter soup that makes a perfect first course at Thanksgiving. It’s packed with carrot flavor that’s enhanced by a double dose of ginger. Cook’s Illustrated suggested adding fresh carrot juice to enhance the flavor of the soup which…
Ingredients
2 tablespoons coconut oil, olive oil or unsalted butter
2 onions, chopped fine
¼ cup minced crystallized ginger
4 teaspoons grated fresh ginger
1 teaspoon sugar
2 garlic cloves, peeled and smashed
Sea Salt and pepper to taste
2 pounds carrots, peeled and sliced 1/4 inch thick
1 apple, peeled, cored, and chopped
4 cups water
1 ½ cups carrot juice, preferably freshly made (added in 2 parts)
½ cup fresh orange juice
2-3 sprigs fresh thyme
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar
Directions
1
Heat oil or butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons sea salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
2
Increase heat to high; add carrots, chopped apple, water, 3/4 cup carrot juice, orange juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are soft and tender, 20 to 25 minutes.
3
Discard thyme sprigs. Working in small batches, process the soup in a blender until smooth, 1 to 2 minutes. Return soup to a clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (the soup can be stored in the refrigerator for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream or crème fraiche.
