Carrot ginger soup

This undated photo provided by America's Test Kitchen in November 2018 shows carrot ginger soup in Brookline, Mass. (Carl Tremblay/America's Test Kitchen via AP)

Servings 1-2 (Makes 2 cups)

Prep Time: 10 minutes

Cook Time: 30 minutes

Prepare Ingredients:

1 tablespoon vegetable oil

8 ounces carrots, peeled and cut into 1-inch pieces

1 (1-inch) piece fresh ginger, peeled and chopped

1/4 teaspoon salt

1 1/3 cups chicken or vegetable broth

1/3 cup milk

Gather Cooking Equipment:

Large saucepan with lid

Wooden spoon

Oven mitts



Dish towel

1 or 2 bowls or mugs

Start Cooking!

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.

Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.

Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot; ask an adult for help). Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.

Ginger Prep:

Use side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch of ginger.

Use a chef’s knife to cut off peeled portion of ginger. Chop peeled ginger into small pieces.

Nutrition information per serving: 142 calories; 72 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 435 mg sodium; 15 g carbohydrate; 3 g fiber; 7 g sugar; 4 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Carrot and Ginger Soup in “The Complete Cookbook for Young Chefs .”

America’s Test Kitchen provided this article to The Associated Press.