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Carrot Ginger Soup

If you enjoy eating soup as much as I do, try this recipe. The four liters of soup produced by the recipe are ideal for freezing or canning. Warm up with a bowl for lunch or a light dinner paired with your favorite salad or grilled chicken.

Chef notes:

Try this soup without butter and mascarpone to make it vegan!

Specialty equipment:

Blender or hand blender

Preparation time: 45 minutes

Cook time: 1 hour

Yield: 4 liters

Carrot Soup

3 tbsp canola oil

1 onion, peeled and chopped

1 celery stick, chopped

4 garlic cloves

½ fennel bulb, chopped

½ cup fresh ginger, peeled and chopped

1 tbsp salt

½ cup white wine

2½ lb carrots, peeled and chopped

2½ liters water

2 bay leaves

6 tbsp butter

6 tbsp mascarpone cheese

Ginger Condiment

2 green onions

¼ cup ginger

¼ tsp salt

2 tbsp canola oil

1 tbsp olive oil

Fresh cracked black pepper

For the soup

  • In a large saucepot on medium-high heat add the canola oil.

  • Add the onions, celery, fennel, garlic, ginger, and salt to the pot and sauté, stirring occasionally until they soften.

  • Add the white wine and cook until the wine has almost completely evaporated.

  • Add the water, bay leaves, and carrots, turn the heat to a simmer and cook the soup until the carrots are soft, approximately 45 minutes.

  • Turn the heat off the soup.

  • Remove the bay leaves and add the butter and mascarpone cheese.

  • Puree the soup in a blender or with a hand blender until smooth.

  • If the soup is too thick add a bit of water and check the seasoning, add salt to taste.

For the ginger condiment

  • Slice the green onion thinly and add it to a mixing bowl.

  • Peel then chop the ginger finely and add it to the green onions.

  • Add the oils, salt, and pepper, and mix to combine.

Finishing the plate

  • Heat the soup in a saucepot and serve in bowls garnished with a drizzle of the green onion ginger condiment.


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