Soup: United States – Chilled Carrot-Ginger Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) carrots, peeled and sliced
1 small leek (white and light green parts), thinly sliced and rinsed (or 1 small yellow onion, diced)
1 tbsp (15 ml) fresh ginger, thinly sliced
1 garlic clove, smashed
2 tbsp (30 ml) olive oil
3 cups (720 ml) low-sodium chicken or vegetable stock
1 wide strip lemon zest (peeled)
2 tbsp (30 ml) fresh lemon juice, plus more to taste
3 tbsp (45 ml) plain Greek yogurt or crème fraîche (optional, for silkiness)
3 / 4 tsp (3.75 ml) fine sea salt, plus more to taste
1 / 4 tsp (1.25 ml) white pepper (or black pepper)
For the lemon-thyme oil:
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
For the pepita crunch:
1 / 3 cup (40 g) hulled pumpkin seeds (pepitas)
1 / 2 tsp (2.5 ml) olive oil
1 / 4 tsp (1.25 ml) smoked paprika
Pinch sea salt

Show original ingredient measurements

1 lb / 450 g carrots, peeled and sliced
1 small leek (white and light green parts), thinly sliced and rinsed (or 1 small yellow onion, diced)
1 tbsp fresh ginger, thinly sliced
1 garlic clove, smashed
2 tbsp (30 ml) olive oil
3 cups (720 ml) low-sodium chicken or vegetable stock
1 wide strip lemon zest (peeled)
2 tbsp (30 ml) fresh lemon juice, plus more to taste
3 tbsp plain Greek yogurt or crème fraîche (optional, for silkiness)
3 / 4 tsp fine sea salt, plus more to taste
1 / 4 tsp white pepper (or black pepper)
For the lemon-thyme oil:
3 tbsp (45 ml) extra-virgin olive oil
1 tsp finely grated lemon zest
1 tsp fresh thyme leaves
For the pepita crunch:
1 / 3 cup (40 g) hulled pumpkin seeds (pepitas)
1 / 2 tsp (2.5 ml) olive oil
1 / 4 tsp smoked paprika
Pinch sea salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the lemon-thyme oil: In a small pan over low heat, warm 3 tbsp (45 ml) olive oil with 1 tsp (5 ml) lemon zest and 1 tsp (5 ml) thyme for 2–3 minutes; do not sizzle. Remove from heat and let steep until serving.
Toast the pepitas: In a small skillet over medium heat, toss pumpkin seeds with 1/2 tsp (2.5 ml) olive oil, smoked paprika, and a pinch of salt until puffed and lightly golden, 3–4 minutes. Cool on a plate.
Sweat aromatics: In a pot, warm 2 tbsp (30 ml) olive oil over medium heat. Add leek (or onion) with a pinch of salt and cook until translucent, 4–5 minutes. Add ginger and garlic; cook 1 minute until fragrant.
Simmer: Add carrots, stock, and the strip of lemon zest. Bring to a simmer, cover partially, and cook until carrots are very tender, 15–18 minutes. Discard the zest strip.
Blend: Carefully puree the soup until completely smooth (high-speed blender preferred). If too thick, add a splash of stock or cold water. Season with 3/4 tsp (3.75 ml) salt and white pepper.
Chill: Transfer to a container, cool to room temperature, then refrigerate until cold, at least 2 hours (up to 2 days).
Finish: Whisk in lemon juice and, if using, yogurt or crème fraîche. Adjust salt and acidity to taste.
Serve: Ladle into small chilled bowls or cups. Drizzle with lemon-thyme oil and top with pepita crunch. Garnish with a few fresh thyme leaves or a whisper of lemon zest if desired.

Make the lemon-thyme oil: In a small pan over low heat, warm 3 tbsp olive oil with 1 tsp lemon zest and 1 tsp thyme for 2–3 minutes; do not sizzle. Remove from heat and let steep until serving.
Toast the pepitas: In a small skillet over medium heat, toss pumpkin seeds with 1/2 tsp olive oil, smoked paprika, and a pinch of salt until puffed and lightly golden, 3–4 minutes. Cool on a plate.
Sweat aromatics: In a pot, warm 2 tbsp olive oil over medium heat. Add leek (or onion) with a pinch of salt and cook until translucent, 4–5 minutes. Add ginger and garlic; cook 1 minute until fragrant.
Simmer: Add carrots, stock, and the strip of lemon zest. Bring to a simmer, cover partially, and cook until carrots are very tender, 15–18 minutes. Discard the zest strip.
Blend: Carefully puree the soup until completely smooth (high-speed blender preferred). If too thick, add a splash of stock or cold water. Season with 3/4 tsp salt and white pepper.
Chill: Transfer to a container, cool to room temperature, then refrigerate until cold, at least 2 hours (up to 2 days).
Finish: Whisk in lemon juice and, if using, yogurt or crème fraîche. Adjust salt and acidity to taste.
Serve: Ladle into small chilled bowls or cups. Drizzle with lemon-thyme oil and top with pepita crunch. Garnish with a few fresh thyme leaves or a whisper of lemon zest if desired.