Carrot Soup with Ginger and Leeks

Serves
serves 8-10

KATHERINE WHITTAKER

Published on January 3, 2017

Since this smooth and creamy soup gets blended at the end, there is no need to spend a lot of time chopping up the vegetables into perfect dimensions. The soup can be prepared up to a few days ahead and reheated before garnishing and serving.

Ingredients

3 tbsp. extra-virgin olive oil, divided, plus more for garnish
12 oz. smoked sausage, sliced into ¼-inch half moons
2 leeks, halved lengthwise, rinsed well, and thinly sliced (4 oz.)
6 garlic cloves, smashed and peeled
4 tbsp. thinly sliced peeled ginger
3 hot red chiles, such as Thai, stemmed and coarsely chopped, or substitute 1 ½ tsp. crushed red pepper (optional)
8 cups chopped carrots (2 lb. 5 oz.)
1 tbsp. kosher salt
Freshly ground black pepper
8 cups chicken or vegetable broth
³⁄₄ cup fresh orange juice
1 cup heavy cream
¹⁄₄ cup chopped flat-leaf parsley

ADVERTISEMENTAD

Instructions

Step 1

In a large (7- to 8-quart) Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the olive oil over medium-low heat. Add the smoked sausage and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, remove the sausage from the oil and set aside for later.

Step 2

In the same pot, add the leeks, garlic, ginger, and chiles, if using. Cook, stirring occasionally, until softened and translucent, about 6 minutes. Add the carrots, the remaining tablespoon olive oil, the kosher salt, and some black pepper; cook, stirring occasionally, until the carrots have softened slightly, about 5 minutes more. Add the broth and orange juice and raise the heat to bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook uncovered, stirring occasionally, until the carrots are completely tender, about 25 minutes.