Carrot Ginger Soup

I have been making this carrot ginger soup for a while, and everyone who has tried it loves it. I use vegetable stock, but you can use chicken stock if you want. I find that this recipe is easy to experiment with, so have some fun with spice and garnish and see what you come up with.

  • 8 carrots (here I used baby carrots, but that’s only because I couldn’t find regular carrots at the store.
  • 1 medium onion
  • 1 inch of ginger root
  • 1 orange (for the peel)
  • 3 tablespoons of butter
  • 2 cups of vegetable stock
  • Salt & pepper

Slice the carrots. It doesn’t have to be pretty, the soup will be pureed anyway.

Chop the onion

Melt the butter in a medium pot, add the onion and carrots, and cook until the onions are translucent. About 5 minutes or so, but don’t let them fry or brown.

Mince the ginger and cut two or three strips from the orange peel, add to the pot.

Add the stock, cover and simmer for 20 minutes.

Pour yourself a glass of wine. This step is optional, but why not?

When the vegetables are all soft, add salt and pepper to taste. At this point you will remove the orange peel and puree the soup. I use a hand blender and just do it directly in the pot, but you may not want to do that of your pot is coated with some kind of non-stick.

Garnish with whatever bit of green you’ve got, and you are all set.

I have had multiple requests for this soup over the course of this quarantine. I like to toast a bit of bread to go with it, but that’s optional.




P.S My recipe is adapted from

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