Ginger-Soy Carrot Soup

Total Time:
50 min
25 min
Inactive Prep:
25 min
4 servings


  • 2 tablespoons extra-virgin olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, chopped
  • 1-inch ginger root, grated or finely chopped
  • 1 chile pepper, seeded and chopped
  • 2 pounds carrots, peeled and sliced or chopped
  • 1/4 cup tamari sauce
  • 1 quart chicken stock-in-a-box
  • 1 cup water
  • Salt and freshly ground black pepper
  • Toasted sesame oil, for garnish
  • 4 large eggs, fried, optional
  • Finely chopped chives or scallions, for garnish
  • Toasted sesame rolls, for dunking


Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.

Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.