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A number of years ago, I worked near a fantastic restaurant called The New England Soup Factory. As you can probably guess by the name, this place was known for its delicious, award-winning soups – and their sandwiches and salads were pretty terrific too! At any given lunch-hour, the lines were out the door with customers waiting to enjoy one of the soups of the day.
So I was thrilled when the owner, Marjorie Drucker, published The New England Soup Factory Cookbook
which features recipes for some of the restaurant’s most popular soups! Thanks to that great cookbook – we could (finally!) recreate some of those amazing soups at home, including this Carrot and Ginger Soup recipe!
Like all of the soups served at The New England Soup Factory, this carrot and ginger soup is perfection in a bowl – and this recipe is very easy to make too! The carrots are first sautéed in butter along with garlic, onions and celery and fresh ginger and then cooked in vegetable stock until tender. Addition flavor is added thanks to honey, coriander and ginger – then the mixture is pureed until smooth, and cream is added to give this wonderful vegetable soup a smooth and silky consistency!
The balance of flavors between the carrots and the ginger is absolutely perfect – with the sweetness of the carrots balanced by a gentle, spicy heat from the fresh ginger! This is one of those soups where you’ll be tempted to lick the bowl…it’s that good! It’s also such a pretty soup – this would be perfect for a holiday brunch or other springtime gathering!
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Carrot and Ginger Soup
Ingredients
- 3 tablespoons butter
- 2 tablespoons chopped garlic
- 2 cups diced onion
- 2 large ribs celery chopped or sliced (about one cup)
- 3 pounds carrots peeled and diced or sliced
- 3 tablespoons chopped fresh ginger
- 2 quarts chicken or vegetable stock
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 cup honey
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Candied ginger and finely julienned carrots for garnish, optional
Instructions
- In a large Dutch oven, melt butter over medium high heat, add garlic, onion, celery, carrots and ginger. Cook stirring often for ten minutes. Add stock and bring to a boil. Reduce to a simmer and cook about 20-25 minutes until vegetables are tender.
- Remove from heat and add coriander, ground ginger and honey. With an emulsion blender, puree until smooth. Add cream, salt and pepper and mix to combine.
- Reheat slightly and serve. Garnish with candied ginger and finely julienned carrots if desired.
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Beautiful flavor combinations in this hearty and delicious soup! Worth printing the recipe. You’ll be making this again and again. 🙂
Thanks Kim!
I made this for the soup course of a progressive dinner. This dinner group gets together regularly, and I often feel my offerings do not compare with the others. Not this time – my soup was the star of the evening! Everyone loved it, and I could not have been more pleased. Since the recipe yields 4-6 servings, and I had 8 coming for dinner, I doubled the recipe. This was not necessary. Even though I gave everyone an ample serving, I had a LOT left over. It was not a problem, though as I shared the extra with friends and family, but I do believe the yield is not accurate on the recipe.
Thanks for your feedback Laurie! So glad you enjoyed the recipe – and we’ll make an adjustment on the yield. Appreciate you taking the time to leave your comment.
I had ginger and carrot soup at a high end restaurant the other night and it had coconut undertones and was garnished with candied mushrooms. Do you think if I substituted coconut oil for one of the teaspoons of butter that it would be ok?
Hi Laurie – Definitely! Coconut would be a wonderful complementary flavor in this soup! (I’ve got to try that myself!) Thanks for the suggestion!
Does this soup do well if made the night before and then reheated? It looks awesome!
Yes Sarah – It reheats very well!
Thank you, thank you, thank you! I had carrot ginger soup in a tiny little deli in NYC about 15 years ago and have been looking for a recipe that I thought resembled that wonderful soup all these years. Looks like yours will do it. Can’t wait to get to the grocery and give this one a try.
You are very welcome Fran! I hope this soup is as good as the one you had in New York!
Hi Martha! I was wondering if you think fat free evaporated milk (in place of the heavy cream)would work here?
Hi Stephanie – I’d suggest using a fat-free half & half (Land O’ Lakes makes a good one) rather than the evaporated milk. To me – evaporated milk has such a distinctive taste, I’m not really sure how it would impact the taste of the soup! But the half & half (fat free) has a more neutral taste like regular cream. Hope that helps!
Of course (head slap!) Fat-free half and half. I cannot have dairy so I have no clue, but my family can. Thank you for the quick response!
Oh – I’m not sure what to recommend to keep this recipe dairy free for you…other than to leave out the cream! Soy or almond milks might add a different flavor – but if you decide to try one of those instead of the cream – please let us know how it comes out! Thanks for writing to us Stephanie!