WHY THIS RECIPE WORKS Sometimes the simplest recipes get overcomplicated as more and more versions appear. Case in point: carrot-ginger soup, whose flavors often get elbowed out with the addition of other vegetables, fruits, or dairy. For a fresh, clean-tasting soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded, fresh carrot flavor. Using a mixture of grated fresh ginger and crystallized ginger gave us bright, refreshing ginger flavor with a moderate kick of heat. Finally, for a silky-smooth texture, we added a touch of baking soda to help break down the carrots and ginger, producing a perfectly creamy soup. We finished with some simple garnishes of sour cream, chopped chives, and croutons to provide tang, texture, and crunch.

Serves 6

Total time: 1 hour

INGREDIENTS

CROUTONS

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 slices hearty sandwich bread, cut into ½-inch pieces
• Salt
• Heat butter and oil in 12-inch skillet over medium heat until butter is melted.
• Add bread and cook, stirring frequently, until golden brown, about 10 minutes.
• Transfer croutons to paper towel–lined plate and season with salt to taste.
• Set aside until ready to serve.

INGREDIENTS

SOUP

• 2 tablespoons unsalted butter
• 2 onions, chopped fine
• ¼ cup minced crystallized ginger
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, peeled and smashed
• Salt and pepper
• 1 teaspoon sugar
• 2 pounds carrots, peeled and sliced ¼ inch thick
• 4 cups water
• 1½ cups carrot juice
• 2 sprigs fresh thyme
• ½ teaspoon baking soda
• 1 tablespoon cider vinegar
• Chopped chives
• Sour cream

INSTRUCTIONS

1. Melt butter in large saucepan over medium heat.
2. Stir in onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar and cook until onions are softened but not browned, 5 to 7 minutes.
3. Add carrots, water, ¾ cup carrot juice, thyme sprigs, and baking soda and bring to simmer over high heat.
4. Cover, reduce heat to medium-low, and simmer until carrots are very tender, 20 to 25 minutes.
5. Discard thyme sprigs.
6. Working in batches, process soup in blender until smooth, 1 to 2 minutes.
7. Return soup to clean pot and stir in vinegar and remaining ¾ cup carrot juice.
8. Return to simmer over medium heat and season with salt and pepper to taste.
9. Serve with sprinkle of chives, dollop of sour cream, and croutons.