Carrot Ginger Soup

An incredible sweet carrot flavor, with a bit of spicy bite from the ginger. It is thick, bright, and beautiful to serve. Note: The recipe calls for 1 cup of heavy cream and 1 stick of butter; we left out the heavy cream, and halved the butter, and still had a very thick and flavorful soup. Feel free to adjust the cream and butter as you see fit. Instead of transferring the cooked soup to a blender at the end and straining the soup, we use an immersion blender right in the pot for an easier and more rustic take on the recipe.

  • Serves: 2
  • Cook Time: 30 minutes
  • 3 pound Organic Rainbow Carrots
  • 0.25 cup Vegetable oil
  • 1 tablespoon Minced garlic
  • 1 tablespoon Minced ginger
  • 1 tablespoon Minced green onion
  • 1 Pinch Red pepper flakes
  • 1 tablespoon Salt
  • 0.5 teaspoon Freshly ground black pepper
  • 0.5 teaspoon Turmeric
  • 1 tablespoon Honey
  • 8 cup Vegetable stock
  • 1 cup Heavy cream
  • 4 ounce Butter
  1. Peel the carrots and slice thinly.
  2. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color.
  3. Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly.
  4. Add the stock and bring to a boil. Lower to a simmer and add the cream if you are using it.
  5. Cook for 40 minutes or until carrots are tender.
  6. Transfer to a blender; add the butter and process to a puree.
  7. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey.