Dec 12, 2016



Cheryl Wixson
This velvety soup is a snap to make, and can be served either cold or hot. I have also substituted orange juice for the stock for the extra Vitamin C. Carrot Ginger Soup may also be an encore, using carrots cooked with fresh ginger from a previous meal. This soup freezes well.
Servings 25 1 cup


  • 6 cups chopped onion about 6 large
  • 3 pounds scrubbed and roughly chopped carrots
  • 1/3 cup olive oil
  • 1 inch piece of fresh ginger peeled and finely chopped
  • 14 cups stock chicken or vegetable
  • sea salt and fresh pepper to taste


  • Heat the oil in a heavy soup pot over medium heat. Add the onions and sauté briefly. Add the chopped carrots and ginger, sautéing until the ginger starts to become fragrant, about 5 minutes. Add the stock. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot and cook until the carrots are tender. Let the mixture cool slightly.
  • Puree the soup in batches in a blender. Be careful not to fill the blender more than half-way! Return the soup to the pot and season to taste with sea salt and fresh pepper.
  • Ladle the soup into hot soup plates or cups. If desired, the top may be garnished with sour cream, yogurt or crème fraiche. The soup may also be chilled and served cold.

Cheryl's Notes

Makes about 25 – 1 cup servings.
Nutritional analysis per serving: 74 calories, 3 grams protein, 10 grams carbohydrates, 3 gram fat ( 0 grams trans fat), 349 mg. sodium, 2 grams fiber. Bonus: 73% RDA Vitamin A.

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