Carrot Ginger Soup Recipe with Smoked Ham
Golden Carrot Ginger Soup Recipe with Smoked Ham is a slightly sweet, mostly savory soup that's filled with warm spices that will wake up all of your tastebuds! Carrot that is blended into the most luxuriously creamy consistency. Turmeric adds a gorgeous golden color, ginger brings warm spice, garlic gives more deep flavor, and ground thyme gives an earthy finish. Finally, smoked ham brings smokey flavor and a meaty bite. It's an easy make-ahead-and-reheat lunch, dinner, or appetizer.
Servings 6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil divided into 2
- ½ cup Yellow onion finely diced
- 2 cloves Garlic minced
- 1 teaspoon Ginger minced
- 1 teaspoon Turmeric
- 3 cups Carrots diced
- ½ teaspoon Ground Thyme
- 4 cups Chicken or Vegetable broth 32 ounces
- Salt and pepper to taste
- 1 cup Smoked Ham finely diced
- ½ cup Cashews, Chopped
Optional Garnish Ideas
- ½ cup Sour cream
- 2 Tablespoons Parsley, chopped
Instructions
Prep-Ahead Steps
- Dice carrots and onion. Mince garlic, mince ginger.
- Dice Ham.
Cooking Steps
- Preheat a large pot on high heat. Add 1 teaspoon of olive oil and the diced ham. Spread it out into a single layer and let it cook for 3-4 minutes until browned. Stir and then transfer to a plate.
- To the same pot, add another teaspoon of olive oil, then add the carrots, cashews (leave 2 tablespoons chopped for garnish), onions, garlic, ginger, turmeric, thyme, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.
- Add the broth to the veggies in the pot, stir and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.
- When the carrot soup is cooled a bit, scoop out all of the carrots, cashews, and onions with a slotted spoon or small strainer and add to a blender. Using a measuring cup, scoop out about 1-1 ½ cups of the cooking liquid and add it to the blender with the carrots. (NOTE: leave some carrots and onions in the pot if you want texture and do not want to fully blend the entire soup.) Blend until you get a smooth creamy consistency, adding more of the cooking broth as needed until you get a thick smooth and creamy consistency. Pour the smooth carrot soup from the blender back into the pot and whisk into the remaining cooking liquid, so that it thins out.
- Add the cooked ham (leave 3 tablespoons for garnish) to the soup and bring the soup to a low simmer.
- Plate the soup in a large bowl and garnish with Parsley, sour cream, chopped cashews, and the remaining ham.
