Carrot Ginger Soup


When the deep freeze of February strikes and the ground outside is covered in snow, I am always looking for deeply comforting recipes. The obvious downside to most comfort foods is that they tend to be on the very unhealthy side. When I came across this carrot ginger soup recipe, it seemed like it would be hearty, healthy, and deeply warming at the same time. Once I made it, I knew I had to share it. It has an incredible sweet carrot flavor, with a bit of spicy bite from the ginger. It is thick, bright, and beautiful to serve. I hope you and your family love it as much as we do!

Notes: The recipe below calls for 1 cup of heavy cream and 1 stick of butter; we left out the heavy cream, and halved the butter, and still had a very thick and flavorful soup. Feel free to adjust the cream and butter as you see fit. Instead of transferring the cooked soup to a blender at the end and straining the soup, we used an immersion blender right in the pot for an easier and more rustic take on the recipe.

Carrot and Ginger Soup

Adapted from a recipe by Wolfgang Puck



Peel the carrots and slice thinly.



In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream if you are using it. Cook for 40 minutes or until carrots are tender.


Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey.



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