Carrot Ginger Soup with Chimichurri

This warming carrot ginger soup with bright green chimichurri is the perfect thing to buzz up for a fast as anything weeknight dinner.

This post was originally published on February 28, 2018. It has been updated with new photos and content. Enjoy!

Real talk. I am SO tired. My body is achy, my brain is broken, and my spirit could use just a little lifting. I am all of out bon mots and clever witticisms and the idea of cooking a proper meal is BEYOND COMPREHENSION. I know that this shall pass, and before I know it I’ll have a surge of creative inspiration that will surely coincide with some sort of seasonal display at Trader Joe’s, but in this moment I’m for real beat.

And what do we do when we’re dog tired and out of good ideas? Well obviously we take to the internet to complain about it…but with the notion of maintaining even a modicum of productivity and self care I say we make soup!

Now I’m not talking about a zillion ingredients, simmering away for hours in your granny’s largest stock pot sort of affair. No, I’m referring to a quick and dirty, easy to make, easy to eat, situation that takes at most 30 minutes, and totally minimal brain power to do and do well. It would also be kind of great if it was healthy too, because duh.

Carrot Ginger Soup with Easy Chimichurri

This soup is bonkers easy. It honestly amazes me every time I make it that a handful of pretty humble ingredients can be transformed into such a vibrant and nuanced weeknight meal. So in the name of getting me a little downtime and everyone else getting a quick and healthy meal on the table, let’s get down to it.

Making this soup, as I think I’ve mentioned a gazillion times, is easy AF. Chop some stuff, saute it up, add some water and broth, simmer, and blend. But you didn’t come here to just grab the recipe and run (or maybe you did),  no no, you want the deets. And I’m here to give em to you.

What you need to make carrot ginger soup

• carrots – because duh.
• ginger – if you’ve never tried ginger in soup before, today is the day. The background heat it provides strikes the perfect balance to the sweet carrots.
• onion – because no good soup ever started without it.
• tumeric – it’s gives great color, has lots of health benefits, and well that’s kind of it.
• veggie broth/water – I find a combo of the two works best.  All broth is too much and all water is a little bland.
• baking soda – This is a weird addition to be sure, but trust me it’s all about science! Because just a tiny amount of the stuff literally changes the pH of the simmering soup, and more importantly allows the carrots to break down much faster than without it. This means you have a beautifully smooth carrot ginger soup in less time. And isn’t that ideal?
• salt and pepper – because ALWAYS.
• chimichurri – wait what?

What is chimichurri?

I realize I may have thrown a slightly unexpected curve ball at you just now. But don’t worry – I got you. Chimichurri is an uncooked, Argentinean sauce made up of herbs (usually heavy on the parsley), red wine vinegar, salt, pepper, and oil. Traditionally it’s served with grilled meats. Close cousins – pesto and salsa verde.  I’m using this chimichurri a bit differently (stirred into soup), but I love having a jar on hand all summer long to swipe on steak, chicken, or fish.

Making the stuff is as simple as buzzing up a batch in your food processor or blender. And if you’re small appliance light these days you can also do this in a mortar and pestle, or by hand, using a sharp knife and a little patience.

Tips for making carrot ginger soup with chimichurri sauce

Now that we know what everything is, let’s bring it together as quickly as possible so we can EAT. You’ll need a medium pot, some sort of blending device, and a spoon. Then you’ll sweat your onions and ginger in the oil until they’re soft but not brown. After that the carrots go in along with the salt and turmeric. A few minutes later in goes the broth, water, and VIP baking soda. Bring the whole gang up to the boil and then lower to maintain a nice simmer.

In fifteen minutes or so you should have soft carrots swimming in a orangey-yellow broth. Now it’s time to buzz it all up (I like to use a stick blender for this), add your lime juice, and season to taste. This soup is easily made ahead of time and keeps well in the fridge for a few days, as does the chimichurri.

And speaking of chimichurri, it really couldn’t be an easier. Just throw everything into a food processor or blender and hit go. Drizzle in olive oil until you get loose, gorgeously green sauce. Drizzle it over your bowl of soup along with a dollop of yogurt or sour cream and call everyone in for a nourishing, healthy, delicious meal.

This whole thing takes about 20 minutes or so, top to bottom (depending on how small you cut your carrots), but to make double sure everything turns out as beautifully as possible here are some handy tips.

• Use fresh produce. This soup is dead simple, and it tastes exactly like carrots and ginger, so make sure yours are both fresh and vibrant and you’ll have the best soup ever.
• Peel your ginger with a spoon. I must admit, sometimes I get lazy and just lop off all the skin with a knife, but it’s honestly so wasteful. Plus a spoon is much easier and kid friendly in case you have any little helpers in the kitchen with you.
• No need to peel your carrots. I realize this is kind of a controversial stance, but if your carrots are fresh and scrubbed well under cold, running water, there is really no need to peel them. Congrats on getting that two minutes of your life back!
• Salt your veggies before adding your liquid. Salt not only makes things taste delicious, but also speeds up the cooking process, which on a busy weeknight is really everything.
• Add a pinch of baking soda. This tip is great for any pureed vegetable soup. The baking soda changes the pH level of the water and helps break down the carrots so you have a velvety smooth soup in no time flat.
• Finish with salt and acid. I always say season to taste, because what’s salty to me may be bland to you, but a little sprinkle of salt or a squeeze of lemon can make all the difference. And getting in the habit of tasting and seasoning your food along the way will only make you a better cook in the long run.

How to Serve Carrot Ginger Soup

In a bowl? Duh. But seriously, this soup is a great canvas for any number of garnishes. If you’re not into chimichurri and yogurt, how about toasted pumpkin seeds and brown butter? And beyond fancy flourishes, a bowl of this makes a great accompaniment to grilled cheese, when you need a break from the classic tomato soup that is. Or perhaps you’d like it alongside a roasted veggie salad. But any way you spoon it up is winning in my book.

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