Sweet Potato Carrot Apple Ginger Soup Recipe (2024)

FAQs

Why is my carrot ginger soup bitter? ›

Sometimes the inner core of the carrots also taste a bit bitter, so you can remove them if you like. However, fixing the bitterness in your ginger and carrot soup isn't difficult. Simply counteract the bitterness with more sweetness (honey or agave), acidity (orange juice), and/or salt till it tastes the way you like!

In addition to beta-carotene, sweet potatoes are an excellent source of vitamin C and a good source of fiber and potassium, and carrots are a good source of fiber, vitamin K, and health-promoting phytonutrients.

How Do You Balance Sweetness in Carrot Soup? If this carrot soup is a bit too sweet for your taste, you can balance out that sweetness with 1 teaspoon of apple cider vinegar or lemon juice to boost and brighten the flavor.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Add sweet vegetables like carrots and beets. They will sweeten the broth and deepen its color. You might also add a bit of miso (or salt) and/or a squeeze of lemon juice. Sweet, salt and acid balance bitter flavors.

Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.

The bottom line

They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.

If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.

Just one sweet potato gives you 102% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system, your body's defense against germs. It's also good for your reproductive system and organs like your heart and kidneys.

Sugar: A pinch of sugar softens the edges of anything that tastes too sour or harsh (looking at you, tomato-based soups).

When to add carrots to soup? ›

Overcooking the vegetables

Let's say you're making white bean soup. Start by sautéing onions, garlic, maybe celery, then adding the water and beans, and simmering. Add the carrots in the last half hour or so or when the beans are close to tender. That way the carrots will come out cooked but not mushy.

If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.

Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.

Make sure to core your carrots. The soup will be sweeter because the cores tend to carry a bitter aftertaste. Melt the butter in the pressure cooker before adding the carrots. When you add the carrots, stir them until fully coated with butter.

To decrease the bitterness, bring out the sweetness in the carrots by cooking for longer. The best technique I've found to do this with carrots is frying and steaming them at a low temperature.