Have you ever craved a soup that’s both light and comforting, bursting with flavor, and incredibly easy to make? Look no further than this fantastic Carrot and Ginger Soup recipe from Osteria Il Triciclo, a wonderful and authentic Italian restaurant located in the heart of the Alps. This vibrant orange wonder will warm you up from the inside out, and it’s perfect for a quick and healthy lunch or a delightful appetizer.
This recipe is particularly special because it was inspired by a truly unforgettable dining experience at Osteria Il Triciclo in Oga di Valdisotto, Italy. Nestled in the heart of the Italian Dolomites, this charming restaurant offers a taste of traditional Italian cuisine with a modern twist. The proprietors, Omar and Cinzia Valcepina, are not only passionate about food but also incredibly generous. They were kind enough to share their signature Carrot and Ginger Soup recipe with us, and we’re thrilled to bring it to your kitchen!
A Match Made in Flavor Heaven
This soup is a blend of simple yet powerful flavors. The sweetness of the carrots is beautifully complemented by the warmth of the ginger, creating a perfect balance. The addition of rosemary infuses the soup with a subtle herbal note, and a sprinkle of salty primo sale cheese adds a delightful finishing touch.
Primo Sale Cheese Substitution
Primo sale cheese, a traditional Italian cheese known for its mild and slightly sweet flavor, might not be readily available in all grocery stores. But fear not! Here are some excellent substitutes that will work perfectly in this recipe:
- Ricotta Salata: This dry and crumbly Italian cheese boasts a slightly saltier flavor than ricotta cheese. It crumbles beautifully over the soup, adding a delightful textural contrast.
- Feta Cheese: This brined sheep’s milk cheese is another great option. Its tangy flavor complements the sweetness of the carrots and the spiciness of the ginger.
- Parmesan Cheese: A classic choice for Italian dishes, Parmesan cheese offers a sharper and nuttier flavor profile. Grate it fresh just before serving for the best results.
Step-by-Step Guide to Creamy Carrot and Ginger Soup
Now, let’s get cooking! This recipe is incredibly straightforward, making it perfect for beginner cooks or busy weeknights.
Ingredients:
- 4 cloves garlic, peeled and coarsely chopped
- 2 sprigs of fresh rosemary
- 4 ½ pounds (2 kg) of carrots
- 4 inches (10 cm) ginger root, peeled and thinly sliced
- 14 oz. (400 g) chopped potatoes
- Salt and pepper to taste
- Primo sale cheese (or substitute ricotta or feta), for serving
- 1 ½ oz. (40 ml) extra virgin olive oil
Instructions:
- Gently Fry the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the coarsely chopped garlic and fresh rosemary sprigs. Sauté them gently for a minute or two, until the garlic becomes fragrant. Be careful not to brown the garlic, as it can make the soup bitter.
- Add the Vegetables: Once the garlic and rosemary are fragrant, add the chopped carrots and potatoes to the pot. Stir well to coat the vegetables in the oil.
- Let the Vegetables Simmer: Pour enough water into the pot to just cover the vegetables. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, or until the carrots and potatoes are tender when pierced with a fork.
- Introduce the Ginger: After the vegetables have softened, add the thinly sliced ginger to the pot. Stir well and simmer for an additional 10 minutes. The ginger will infuse the soup with its warm and spicy flavor.
- Transform into a Smooth Soup: Now comes the fun part: blending! Using an immersion blender, carefully puree the soup directly in the pot until it becomes smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Seasoning is Key: Once the soup is blended, taste it and adjust the seasoning with salt and pepper according to your preference. You can also add a bit more grated ginger at this stage if you desire a stronger ginger flavor.
- Serve and Savor! Ladle the hot soup into bowls and garnish with your chosen cheese. A drizzle of good quality olive oil, crispy croutons and a sprinkle of fresh sprouts or chopped herbs (such as parsley or chives) are optional but lovely additions.
Tips for the Perfect Carrot and Ginger Soup
- Creamy Twist: If you’re looking for a richer and creamier soup, you can add a splash of heavy cream or coconut milk before blending. Start with a tablespoon at a time and adjust to your desired consistency.
- Adjust the Heat: The amount of ginger in this recipe creates a mildly spiced soup. If you prefer a bolder ginger flavor, feel free to add more ginger to taste.
- Leftovers and Storage: This soup stores very well in the refrigerator for up to 3 days. Simply reheat it in a saucepan over medium heat, adding a splash of water or broth if necessary to thin it out.
A Culinary Adventure Awaits
We hope you enjoy this delicious Carrot and Ginger Soup recipe inspired by Osteria Il Triciclo! If you ever find yourself in the Dolomites, be sure to visit this charming restaurant and experience Omar and Cinzia’s warm hospitality and exceptional cuisine firsthand. You can find them at Osteria Il Triciclo or explore their beautiful location virtually through their social media pages.
So, grab your carrots, ginger, and a pot, and embark on a culinary adventure to Italy! This soup is guaranteed to become a new favorite in your kitchen. And remember, don’t be afraid to experiment with different flavors and garnishes. Happy cooking!
More Soup Recipes
- Chicken Tortilla Soup
- Split Pea Soup
- Vegetarian Chili
- Hungarian Mushroom Soup
- Potsticker Soup
- Wild Rice and Chicken Soup
🍽️ Ready for more Chef Tips?
If you make this recipe, please leave me a comment and rating with a ❤️ or ⭐️⭐️⭐️⭐️⭐️. You can also find me on Instagram, X, Facebook or Tik Tok. Finally, be sure to subscribe to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together!
Creamy Carrot and Ginger Soup
Ingredients
- 4 cloves garlic peeled and coarsely chopped
- 2 sprigs of fresh rosemary
- 4 ½ pounds carrots
- 4 inches ginger root peeled and thinly sliced
- 14 oz. potatoes peeled and diced
- Salt and pepper to taste
- Primo sale cheese or substitute ricotta or feta, for serving
- 1 ½ oz. extra virgin olive oil
Instructions
- Gently Fry the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the coarsely chopped garlic and fresh rosemary sprigs. Sauté them gently for a minute or two, until the garlic becomes fragrant. Be careful not to brown the garlic, as it can make the soup bitter.
- Add the Vegetables: Once the garlic and rosemary are fragrant, add the chopped carrots and potatoes to the pot. Stir well to coat the vegetables in the oil.
- Let the Vegetables Simmer: Pour enough water into the pot to just cover the vegetables. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, or until the carrots and potatoes are tender when pierced with a fork.
- Introduce the Ginger: After the vegetables have softened, add the thinly sliced ginger to the pot. Stir well and simmer for an additional 10 minutes. The ginger will infuse the soup with its warm and spicy flavor.
- Transform into a Smooth Soup: Now comes the fun part: blending! Using an immersion blender, carefully puree the soup directly in the pot until it becomes smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Seasoning is Key: Once the soup is blended, taste it and adjust the seasoning with salt and pepper according to your preference. You can also add a bit more grated ginger at this stage if you desire a stronger ginger flavor.
- Serve and Savor! Ladle the hot soup into bowls and garnish with your chosen cheese. A drizzle of good quality olive oil, crispy croutons and a sprinkle of fresh micro greens or chopped herbs (such as parsley or chives) are optional but lovely additions.