Side view of three bowls of carrot ginger soup.

Sous Vide Carrot Ginger Soup

Course: Soup
Cuisine: American
Keyword: carrot ginger soup, soup, sous vide
Prep Time: 20 minutes
Cook Time: 5 minutes
Sous Vide Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 4 people
Calories: 322 kcal
Author: Sous Vide Magazine

Carrot Ginger Soup prepared sous vide is finished with a dollop of whipped lime crema in this delicious and visually striking soup recipe. 

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Ingredients

Smoked Ginger:

  • ¼ cup fresh ginger peeled and sliced thin
  • 2 Tablespoons kosher salt
  • teaspoons brown sugar
  • 1 teaspoon black peppercorn crushed
  • 3 drops liquid smoke

Carrot Soup:

  • 2 pounds carrots washed, peeled, and sliced thin
  • 2 large Yukon Gold potatoes washed, peeled, and chopped into small cubes
  • 1 cup yellow onion chopped
  • 4 cloves garlic peeled and smashed
  • 1 teaspoon allspice ground
  • 6 green cardamom pods
  • 2 teaspoons grapeseed oil
  • 2 cups vegetable stock plus more as needed

Whipped Cream:

  • 1 cup heavy cream
  • 1 teaspoon lime zest
  • Pinch of salt
  • Pinch of finely ground black pepper

Instructions

FOR THE SMOKED GINGER:

  1. In a small mixing bowl, combine salt, sugar, and pepper. Firmly press the rub into the sliced ginger (extra spice rub may be saved to season soup, to taste).
  2. Next, place the ginger into a sous vide pouch, add liquid smoke, and seal. Allow the ginger to cure for eight hours, or overnight for more flavor intensity.
  3. Once cured, remove the ginger from the bag and reserve a few slices for garnish.

FOR THE CARROT SOUP:

  1. Set the circulator to 181.4°F (83°C).
  2. Combine the ginger and all ingredients except stock in a large sous vide pouch. Seal and cook for four hours or until vegetables are tender.
  3. Once done, remove and transfer hot vegetables into a high-speed blender.
  4. Gradually add the stock until the soup has a smooth consistency. While blending, season with reserved ginger-curing spices to taste.
  5. Once the soup has reached the desired texture, strain through a chinois.

FOR THE WHIPPED CREAM:

  1. Place all ingredients into a mixing bowl and whisk until stiff peaks form.

TO SERVE:

  1. Serve in a soup bowl with a dollop of whipped cream and garnish with julienned smoked ginger and lime zest.
Nutrition Facts
Sous Vide Carrot Ginger Soup
Amount Per Serving
Calories 322 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 81mg27%
Sodium 3994mg174%
Potassium 539mg15%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 1210IU24%
Vitamin C 14.9mg18%
Calcium 98mg10%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.