Carrot-Ginger Soup

Soup in June? Oh, yes. I’m usually freezing in the summer when it’s 100 degrees outside. My office cranks the A/C way up, so I’m often craving soups come lunchtime. There’s a cute little deli near my office that makes fantastic carrot-ginger soup, so I thought I would re-create theirs at home.

The carrots I used in this soup came from our Local box and they were HUGE! Each one had to be at least 18 inches long.

From A Full Belly


  • 2 Tbsp. canola oil
  • 1/2 c. minced onion
  • 1/4 c. minced peeled fresh ginger
  • 3 c. chicken stock
  • 4 c. peeled and sliced carrots (about 1 1/2 pounds)
  • 1/2 c. orange juice
  • 1/2 c. half-and-half
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg (I used more like 1/4 tsp.)
  • Salt and pepper to taste


  • Heat the oil in a large pot over medium heat. Add the onions and ginger with some salt and pepper and sweat them for ~5 minutes, or until the onions become translucent.
  • Add the chicken stock and carrots and bring the mixture to a boil, then reduce the heat and simmer for ~30 minutes.
  • Remove the soup from the heat and puree with an immersion blender or food mill.
  • Put back on the burner and add the half-and-half (so pretty when you swirl it into the soup!), orange juice, cinnamon, and nutmeg. Taste and add salt and pepper as needed. Bring back to a simmer before serving. This can be made a day in advance and refrigerated.

That picture totally does not do it justice. This soup is beautifully light orange in color and is flecked with spices in the same way that you know vanilla bean ice cream is good because it has vanilla beans running through it. =) It’s such a warm soup, not only because of the temperature but because of the ginger and cinnamon. It’s truly comfort food, but doesn’t have the same heaviness that most comfort foods do. It also freezes well, so save some for a cold, rainy day!


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