Cream of Carrot Soup with Fresh Ginger

  • Yield : 4 servings, with plenty of lef
  • Prep Time : 25m
  • Cook Time : 50m
  • Ready In : 16m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons


  • 7 cups chicken, or vegetable stock
  • 2 pounds fresh carrots, peeled
  • 3 leeks, sliced in half lengthwise and thoroughly cleaned
  • 1 yam, peeled
  • 4 stalks celery
  • 4 tablespoons butter
  • 1 (3-inch) piece fresh ginger root, peeled and grated
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 pint heavy cream (optional)


Step 1

In a large pot, bring stock to a boil.

Step 2

While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).

Step 3

In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.

Step 4

Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.

Step 5

Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.

Step 6

Add salt and pepper.

Step 7

To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

Leave a Reply

Your email address will not be published. Required fields are marked *