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Carrot and Ginger Soup


This soup was made using no aids in food colouring other than it’s natural ingredients. Look at that colour!

I just found out that carrots make for a lovely soup. This soup is velvety, sweet, savoury, a little spicy from the ginger and most definitely warming on a cold, rainy day like today.

I like soups like this that use unconventional ingredients for soup. They’re a mystery right up until the person puts the spoon into their mouth.

Carrot and Ginger Soup

2 Tbsp. unsalted butter
2 medium onions, diced
5 carrots, peeled and sliced
2 Tbsp. of grated fresh ginger
5 cups of chicken/vegetable stock
1/4 cup of orange juice
1 bay leaf
3 sprigs of thyme
1 tsp. of paprika
salt and pepper to taste
sour cream for garnish

  1. In a large pot, saute the onions, carrots, ginger, paprika, bay leaf and thyme. Reduce heat to medium and simmer for 10 minutes with the lid covered.
  2. Add your stock and orange juice and bring to a boil. Reduce heat to a simmer and cook down for 30-40 minutes or until the carrots have softened. Adjust seasoning with salt and pepper.
  3. Remove your thyme sprigs and bay leaf and puree your soup until there are no lumps left.
  4. Serve with a dollop of sour cream.

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