Carrot and Ginger Soup

4.88 avg. rating (95% score) - 8 votes

Carrot and Ginger Soup

This recipe for carrot and ginger soup yields a very tasty and hearty soup. The perfect meal to fill you up on a chilly day.

Yield: 6 servings


  • 6 tablespoons butter
  • 1 large yellow onion, chopped
  • 1/4 cup finely chopped fresh ginger root
  • 3 cloves minced garlic
  • 7 cups chicken stock
  • 1 cup dry white wine
  • 1-1/2 pounds carrots, peeled and chopped
  • 2 tablespoons lemon juice
  • pinch of curry powder
  • salt and pepper to taste


Melt butter in a large stock pot over medium heat.  Add onion, garlic and ginger and sauté 15-20 minutes.

Add stock, wine and carrots.  Heat to boiling and simmer uncovered over medium heat until carrots are very tender, around 45 minutes.

Purée soup in a blender of food processor with a steel blade.  Season with lemon juice, curry powder, salt and pepper to taste.

  • Anonymous

    A subtle taste of ginger with a hint of heat 3/4 of the way thru the bowl. Very tasty and I think this would be a good cold soup in the summer.


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