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Honey Glazed Carrot and Ginger Soup

With the seasons changing it is a great time to make things that are warm and comforting. Carrots are great to work with because of their versatility, whether it be in a savory recipe or something sweet to finish your meal. We love how ginger compliments carrots, and this soup is a great way to showcase the pairing. 

Prep Time:

15 Minutes

Cook Time:

40 Minutes

Makes:

6 Servings

EQUIPMENT

Vegetable peeler

Wooden spoon

Cutting board

Chef’s knife

Measuring cups

Measuring spoons

1 6-quart saucepot  

High speed blender

Fine mesh strainer

 

INGREDIENTS

2 tbsps of extra virgin olive oil

2 cups yellow onions, cut in half, then into thin strips

6 cloves of garlic, peeled and smashed

4 cups of Ashbourne Farms' carrots, peeled and chopped

into ¼ inch chunks

2 two inch knobs of ginger, peeled and cut into thin

rounds

8 cups of vegetable broth

1-13 oz can of coconut milk

4 tbsps of lime juice

2 tbsps of honey  

¼ tsp of black pepper

1 tbsp kosher salt

4 tbsps of cilantro, chopped for garnish

EQUIPMENT

Vegetable peeler

Wooden spoon

Cutting board

Chef’s knife

Measuring cups

Measuring spoons

1 6-quart saucepot  

High speed blender

Fine mesh strainer

 

INGREDIENTS

2 tbsps of extra virgin olive oil

2 cups yellow onions, cut in half, then into thin strips

6 cloves of garlic, peeled and smashed

4 cups of Ashbourne Farms' carrots, peeled and chopped

into ¼ inch chunks

2 two inch knobs of ginger, peeled and cut into thin

rounds

8 cups of vegetable broth

1-13 oz can of coconut milk

4 tbsps of lime juice

2 tbsps of honey  

¼ tsp of black pepper

1 tbsp kosher salt

4 tbsps of cilantro, chopped for garnish

DIRECTIONS

  1. Peel and chop onions, carrots, ginger, and cilantro, keeping all separate and set aside.  
  2. Peel and smash garlic and set aside.
  3. In 6 quart saucepot, add olive oil and turn to medium high heat. Once oil is shimmering about 1 minute, add onions and salt. Stir to coat all onions with oil and salt. Cover and turn flame to medium low to begin sweating.
  4. Sweat onions about 5 minutes. Add ginger and garlic. Saute another 5 minutes.
  5. Add carrots and honey to pot and stir to combine everything. Add your vegetable broth and coconut milk. Turn heat back up to medium high, stirring constantly so things don’t stick to the pot. Once heavy simmering, turn to medium low and simmer for about 30 minutes, stirring occasionally.
  6. Once carrots are tender, add lime juice and pepper and taste for seasoning. If needed add salt to your liking.
  7. Once soup is where you like it, turn off and let cool about 5 minutes before transferring to a blender and blend until mixture is creamy and smooth. Strain soup through a fine mesh strainer.
  8. Pour soup in bowls, add chopped cilantro, and enjoy.

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.