Soup: United States – Velvety Carrot and Ginger Soup Flavored with Cider

Serving Size: 4

Approximate Time

Prep 10 min

Cook 26 min

Total 36 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 large yellow onion, diced
2 lb (900 g) carrots, peeled and sliced
1 1 / 2 tbsp (22 ml) fresh ginger, minced
2 cloves garlic, thinly sliced
1 / 2 tsp ground cumin
1 / 4 tsp smoked paprika
1 / 8 tsp cayenne pepper (optional)
1 cup (240 ml) fresh apple cider (not vinegar)
4 cups (960 ml) low-sodium chicken or vegetable broth
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper, plus more to taste
1 1 / 2 tbsp (22 ml) apple cider vinegar
1 / 3 cup (80 ml) plain Greek yogurt (or crème fraîche)
2 tbsp (30 ml) finely chopped fresh dill (or chives), for garnish
Extra-virgin olive oil, for drizzling (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add the onion and cook, stirring, until translucent and sweet, 5–6 minutes.
Stir in the carrots, ginger, and garlic; cook 3 minutes until fragrant.
Sprinkle in the cumin, smoked paprika, and cayenne (if using); toast 30 seconds, stirring.
Pour in the apple cider and simmer 2–3 minutes to reduce slightly and lift any browned bits.
Add the broth, salt, and pepper. Bring to a boil, then reduce to a gentle simmer and cook until the carrots are very tender, 18–22 minutes.
Blend the soup until perfectly smooth using an immersion blender (or carefully in batches in a blender). Return to the pot if needed.
Whisk in the apple cider vinegar and the Greek yogurt (or crème fraîche). If too thick, thin with a splash of warm broth or water. Adjust salt and pepper to taste.
Ladle hot into bowls and garnish with a tiny drizzle of olive oil and a scatter of fresh dill or chives. Serve alongside BBQ brisket sandwiches to cut richness with bright, tangy warmth.