Carrot Soup with Ginger and Leeks

  • Serves

    serves 8-10


By David Kaplan

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.


  • 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
  • 34 cup fresh orange juice
  • 1 cup heavy cream
  • 14 cup chopped flat-leaf parsley


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.

Step 3

Remove the pot from the heat. Puree the soup with immersion blender, or working in batches in a food processor or high-powered blender, until smooth.

Step 4

Return the soup to the pot if needed, and stir in the heavy cream. Taste and adjust the seasoning as needed.

Step 5

Ladle the soup into bowls and top each with some of the reserved sausage, the chopped parsley, and a small drizzle of olive oil.

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