Velvety carrot-ginger soup

Prep 12 min
Plus Cooking time: 35 minutes
Makes 8 cups (2 L)



large onion
2 tbsp
butter, or olive oil
large carrots
large or 2 small parsnips
1 tsp
grated fresh ginger, or 1 1/2 tsp bottled minced ginger
1 1/2 tsp
ground cumin
1/2 tsp
1/4 tsp
ground nutmeg
4 cups
2 284-mL cans
undiluted chicken broth


  • Coarsely chop garlic and onion. Melt butter in a large saucepan over medium heat. Add garlic and onion and stir often until soft, 5 min. Meanwhile, peel carrots and parsnips. Slice into 1/2-inch- (1-cm-) thick rounds. Grate ginger. Add all to onion mixture. Sprinkle with cumin, salt and nutmeg. Stir in water and undiluted chicken broth. Bring to a boil. Cover. Reduce heat to medium-low. Simmer, stirring often, until vegetables are very tender, 30 minutes.
  • Ladle about one-third of soup into a food processor. Whirl until puréed, scraping down inside of bowl as needed. If you like your soup with a velvety silken texture, press through a sieve into a clean saucepan. Discard anything that doesn’t pass through sieve. Repeat with remaining soup in 2 more batches. Soup will keep well, covered and refrigerated, at least 5 days or freeze up to 1 month.
  • When ready to serve, heat soup over medium-high, stirring often until hot. For an hors d¿oeuvre, pour soup into shot glasses or demitasse cups. For a first course, serve in warm bowls. Garnish carrot ginger soup with coleslaw (recipe below) or spoon a little sour cream on top, if you like.

Carrot Coleslaw Garnish

Grate 1 large carrot using large holes on box grater to create long carrot shreds. Finely dice 1 large celery stick. Place carrot and celery in a small bowl with 1/2 tsp (2 mL) each salt and granulated sugar. Stir in 1 tsp (5 mL) white-wine vinegar. Taste. Add more salt or sugar if needed. Stir in 2 tbsp (30 mL) chopped fresh chives. Use right away or cover and refrigerate up to 3 hours.


Calories 46, Protein 2.3 g, Carbohydrates 5.1 g, Fat 2 g, Fibre 1.1 g, Sodium 348 mg.
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