Beef and Carrot Soup

Steps

How to make it

Prep 12 min · Cook 38 min

1. Cut 120 g beef into even 2–3 cm cubes; peel and chunk 1 carrot; peel 1/4 onion into bite-size pieces; keep 3 ginger slices ready.
2. Put beef in cold water; blanch on low until lots of foam rises; lift out, rinse in warm water, and drain (for a clearer broth).
3. Pour 600 ml water into the pot; add beef and ginger. Bring to a boil over high heat, skim foam, cover, and simmer on low about 20 minutes.
4. Add carrot and onion; cover and simmer 15–18 minutes more until carrot is tender and beef pierces easily with a chopstick.
5. Season with a pinch of salt to taste; finish with cracked black pepper or cilantro if you like, then serve.

Tips & storage

Make it easier

• Cut the carrot smaller to finish in about 20 minutes total simmer after adding.
• Made the night before and reheated, flavors meld—refrigerate until then.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate and finish within 1–2 days; reheat to a full boil before serving.

Substitutions

Optional add-ins