Carrot Ginger Soup

Carrot Ginger Soup

There are many reasons why I like soup.  It’s easy to make, healthy, delicious, and it is great as a main course, appetizer, or side dish.  It is also convenient because it can be made ahead and reheats very well.  There are so many different kinds of soup – the possibilities and flavors are endless!

This past winter was so cold and rainy that I found myself wanting to make soup more often than normal.  There is nothing better on a chilly night than a hot pot of homemade soup simmering away on the stove.  The idea for this soup came from my sister, when she made Carrot Ginger Soup for a family gathering.  I decided to make this soup on the spur of the moment one evening, and I wasn’t able to get her recipe on such short notice, so I had to find my own.  I did a quick search on the Food Network’s website and found this recipe from Emeril Lagasse.  It was the first recipe that popped up in the search results, and the reviews looked good, so I decided to go with it, and I’m glad I did.  The soup was delicious!

The garlic, onions, and ginger give the soup a lot of flavor, and the pepper adds a spicy kick to it.  I used less ginger than the recipe recommended because I didn’t want the ginger flavor to be too overpowering, and I thought it was the perfect amount.  Feel free to adjust the amount of ginger to your liking.  In fact, if you don’t like ginger at all, you can just leave it out altogether, and then you would have a great recipe for Carrot Soup.  I also omitted the cream, because I prefer soups without cream, but you can add the recommended half a cup of cream if you want.  I served this soup as a main course, but I think it would be really fun to serve it in little ramekins or teacups as an appetizer.  Enjoy!

Adapted from: The Food Network, Emeril Lagasse

Carrot Ginger Soup

(print recipe)


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • ½  cup diced celery
  • ¼  cup minced ginger (I only used 2 tablespoons of ginger)
  • 1 tablespoon minced garlic
  • ½  pound carrots, peeled and roughly chopped
  • 4 to 6 cups chicken stock
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper ( I used black pepper because I didn’t have white pepper)
  • 1 bay leaf
  • ½  cup heavy cream or half & half (if desired)
  • ¼ cup sour cream (optional)
  • Chopped chives, for garnish


  1. Set a 4-quart stock pot or Dutch oven over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes.
  2. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.
  3. Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a blender. Adjust the seasoning, and add the heavy cream (if using) to the pot.
  4. To serve, garnish with 1 tablespoon of sour cream (optional) per serving and a sprinkling of fresh chives.

Serves: 4 as a main course or 8 as an appetizer

Garlic, onion, and ginger add a lot of flavor to this soup.


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