Wednesday, February 6, 2013

Recipe: Ginger Creamy Carrot Soup

Last month was soup month and I missed it!  
This post is in honor of the all the soups I missed posting.

This savory soup is a creamy comfort for cold winter's days. It is uniquely light and simple in flavor and balances well with the cauliflower. Don't tell the kiddos it's healthy!

 Delaplane Cellars ~ Delaplane, Va.


  • 4 Tablespoons of Butter
  • 1 Tablespoon of Olive Oil
  • 2 Garlic Cloves, minced
  • 2 Shallots large, chopped
  • 1-1 1/2 Tablespoons of Fresh Ginger, minced (equivalent to a knuckle and a half of ginger root)
  • 2 Pounds of Carrots, julienned (cooks faster than chopped), may be substituted for 3 1/2 Cups of Butternut Squash, cubed
  • 1 Medium Head of Cauliflower, rough chopped in 1-inch pieces
  • 2 Dashes of Pepper, freshly ground
  • 6 Cups of Chicken Broth (Vegetable Broth may be used as a substitute)
  • 2 Cups of Heavy Cream OR 3 Cups of Milk, plus 2 extra Tablespoons of Butter
  • Dash of Cinnamon
  • Salt & Pepper to taste

prep time:
cook time:
45 minutes
total time:
90 minutes
Makes 6-8


  • 1
    In a deep stock pot, sauté Butter, Olive Oil, Garlic, Shallots and Ginger until the Shallots cook clear. (Olive Oil cooks at a higher temperature and prevents the butter from browning.)
  • 2
    Add in the Carrots and Cauliflower and stir until all vegetables are mixed together and heated through.
  • 3
    Add in a couple dashes of salt and freshly ground pepper.
  • 4
    Pour in the Chicken Broth and bring ingredients to a rolling boil.
  • 5
    Turn heat down to slow boil and cook for 30 minutes or until vegetables are fork tender.
  • 6
    Using a hand blender, carefully pureé ingredients and incorporate Cream. You may use Milk as a substitute, but be sure to add the extra butter to give the soup the proper creamy flavor.
  • 7
    Add a dash of Cinnamon to enhance the Ginger.
  • 8
    Salt and pepper to taste.


May be served hot with a sprig of thyme or cold with a dallop of sour cream
and a squeeze of lemon on top.

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