Creamy Carrot Ginger Delight Soup
This luscious Creamy Carrot Ginger Delight Soup blends the earthy sweetness of garden-fresh carrots with the warm spice of ginger, creating a comforting and aromatic dish. Designed for home canning, this recipe yields approximately 2 quarts, making it perfect for stocking your pantry with healthy meals. While it is recommended to pressure can the soup for food safety, please note that this personal recipe does not adhere to USDA guidelines and is shared based on years of successful canning experiences. The addition of heavy cream during serving enriches the soup further, providing a velvety texture and flavor balance, making it a delightful meal for any occasion.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter
2 tablespoons (Melted)
Garlic cloves
2 (Minced)
Onion
1 large (Chopped)
Celery ribs
2 (Sliced)
Carrots
3 lbs (Peeled and sliced)
Fresh ginger
3 tablespoons (Peeled and chopped)
Chicken stock or vegetable stock
8 cups (Liquid)
Ground coriander
1 teaspoon (Spice)
Ground ginger
1 teaspoon (Spice)
Honey
1/2 cup (Liquid sweetener)
Salt and pepper
to taste (Seasonings)
Heavy cream
1/2 cup per quart (To be added during serving)
Instructions
1
In a large, stainless steel stockpot, melt the butter over medium heat.
2
Add the minced garlic, chopped onions, sliced celery, carrots, and chopped ginger to the pot. Sauté the mixture for about 10 minutes, stirring frequently to prevent sticking.
3
Pour in the chicken or vegetable stock, raise the heat, and bring the contents to a boil.
4
Once boiling, reduce the heat to a lively simmer and cook the mixture until the carrots are tender, approximately 30 to 35 minutes.
5
Remove the pot from the heat. Stir in the ground coriander, ground ginger, and honey.
6
Using an immersion blender, puree the soup directly in the pot until it reaches a smooth consistency. Alternatively, you can blend the soup in batches with a regular blender.
7
Ladle the hot soup into sterilized quart jars, ensuring to leave 1 inch of headspace. Wipe the rims of the jars clean, then secure the lids and rings.
8
Pressure can the jars for 75 minutes at 10 pounds of pressure. Once the pressure drops, carefully remove the jars from the canner.
9
Check the seals on the jars, label them, and store them in a cool, dark place until ready to use.
10
To serve, first heat the desired amount of soup and stir in 1/2 cup of heavy cream per quart before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Carrot Ginger Delight Soup?
It is a luscious soup that blends earthy garden-fresh carrots with warm ginger spice, designed for home canning and comforting meals.
How many quarts does this recipe yield?
This recipe yields approximately 2 quarts of soup.
What are the primary flavor components?
The soup features earthy sweetness from carrots balanced by the aromatic warmth of fresh ginger and honey.
Is this recipe USDA approved for canning?
No, this personal recipe does not adhere to USDA guidelines and is shared based on personal successful canning experiences.
What type of canning method is used?
The recipe requires pressure canning for food safety.
How much butter is used to start the soup?
The recipe calls for 2 tablespoons of melted butter.
Which vegetables are sautéed first?
Garlic, onions, celery, carrots, and fresh ginger are sautéed together for about 10 minutes.
What type of stock should I use?
You can use 8 cups of either chicken stock or vegetable stock.
How long do the carrots need to simmer?
The mixture should simmer for approximately 30 to 35 minutes until the carrots are tender.
When do I add the ground coriander and ground ginger?
These spices are added after the pot is removed from the heat, just before pureeing.
How is the soup pureed?
You can use an immersion blender directly in the pot or a regular blender in batches until the soup is smooth.
When is the honey added to the recipe?
Honey is stirred into the soup after it is removed from the heat, along with the ground spices.
What jar size is used for this recipe?
The soup should be ladled into sterilized quart jars.
How much headspace is needed in the jars?
Ensure you leave 1 inch of headspace in the jars before sealing.
How long should the jars be pressure canned?
The jars must be processed for 75 minutes.
What is the required canning pressure?
The jars should be processed at 10 pounds of pressure.
Should the heavy cream be canned with the soup?
No, the heavy cream should only be added during the serving process after the soup is reheated.
How much heavy cream is added per quart?
Stir in 1/2 cup of heavy cream per quart of soup when serving.
How do I prepare the fresh ginger?
The 3 tablespoons of fresh ginger should be peeled and chopped.
What is the preparation for the carrots?
The 3 lbs of carrots should be peeled and sliced.
Can I use vegetable stock for a vegetarian version?
Yes, vegetable stock is a perfectly suitable substitute for chicken stock in this recipe.
How should the jars be stored?
Store the jars in a cool, dark place after checking the seals and labeling them.
What kind of pot is recommended?
A large, stainless steel stockpot is recommended for making the soup.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
What size onion is used?
One large chopped onion is used.
How much celery is included?
The recipe calls for 2 sliced celery ribs.
What spices are added to taste?
Salt and pepper are added to taste as seasonings.
What is the role of the immersion blender?
It is used to puree the cooked vegetables into a smooth, velvety consistency.
What should I do after the canning pressure drops?
Carefully remove the jars from the canner and check the seals once they have cooled.
Is this soup considered a healthy meal?
Yes, it is described as a healthy and aromatic meal, especially when made with garden-fresh carrots.