Recipe: Creamy Carrot Ginger Soup

Denise Vivaldo shares her recipe for creamy carrot ginger soup. It's perfect for weddings, parties, and even baby showers.

What’s for Dinner?

Creamy Carrot Ginger Soup

Denise Vivaldocreamy carrot ginger soup

This soup is delicious anytime of year – but very inexpensive during winter months. I’ve served this soup at weddings, parties and most recently, a baby shower.

Makes 12 4-ounce or 6 8-ounce servings

Do it ahead: This soup can be made 1 to 2 weeks in advance and frozen. Thaw in the refrigerator 2 days before serving. Reheat gently over medium heat and keep warm over low heat until ready to serve.

Helpful hint: Serve this in demitasse or espresso cups, in tiny bowls or sake cups.
Garnish: Top with a chive trimmed in half. Balance a toasted baguette round or breadstick cracker on the edge of each bowl.

Prep time: 15 minutes
Cooking time: 35 minutes
Serving size: 1/2 cup


1 1/2 tablespoons olive oil
3/4 cup leeks, white and pale green part only, sliced (about 1/2 leek)
1/2 large onion, chopped
2 stalks celery, chopped
2 tablespoons fresh ginger, peeled and grated (about 2 ounces unpeeled)
5 cups low-sodium chicken broth
1 1/2 pounds carrots, peeled and sliced (about 7 medium carrots)
Sea salt and fresh ground black pepper to taste
6 chives, snipped in half


1. Set a medium pot over medium-high heat and add the oil.

2. Add the leek, onion, celery, and ginger and sauté until onion is soft, about 5 minutes.

3. Add the stock and carrots, and bring to a boil.

4. Reduce the heat, cover, and simmer until the carrots are soft, about 30 minutes.

5. Puree the carrot mixture in the work bowl of a food processor or blender until smooth.

6. Season to taste with salt and pepper, and garnish with chives.

follow BettyConfidential on... Pinterest

Read More About...
Related Articles...

Leave a Reply

top of page jump to top