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Carrot-Ginger Soup with Tamari Almonds

Posted by Peggy on April 23, 2010

Carrot-Ginger Soup with Tamari Almonds
Recipe: Carrot-Ginger Soup with Tamari Almonds


  • 1 tablespoon peanut oil
  • 1/2 cup chopped white onion
  • 1 tablespoon grated or finely chopped ginger
  • 1 teaspoon minced garlic
  • 1 pound carrots, peeled and chopped into 1-2 inch pieces
  • 3 cups vegetable or chicken stock
  • 1 cup whole milk
  • 2-3 tablespoons coarsely chopped Tamari almonds or dry-roasted peanuts


  1. Heat oil in a heavy-bottomed stockpot or Dutch oven. Add onion and sauté over medium heat for 2-3 minutes, until softened. Add ginger and garlic and sauté an additional minute, stirring.
  2. Add stock and carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, until carrots are very tender, about 35-40 minutes.
  3. Purée in pot with an immersion blender or transfer in batches to a food processor and purée with milk. Season to taste with kosher salt and freshly ground pepper. Garnish with almonds or peanuts and serve.

Active Time: 20 minutes

Simmer Time: 35-40 minutes

Yield: 4 cups (2 servings)

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