Beef and Carrot Soup

Steps

How to make it

Prep 12 min · Cook 38 min

1. Cut the beef into even 2–3 cm cubes. Blanch in cold water over low heat until foam rises, then rinse in warm water. Peel the carrot and cut into chunks; peel the onion and cut into bite-size pieces.
2. Pour the water into the pot with the blanched beef and ginger. Bring to a boil, skim foam, cover, and simmer on low about 20 minutes.
3. Add the carrot and onion, cover, and simmer about 30 minutes more until the carrot is tender and the beef pierces easily with a chopstick.
4. Season with salt to taste; finish with cracked black pepper or cilantro if you like.

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.

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

Substitutions

Optional add-ins