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Carrot Ginger Soup



5 lbs. carrots, peeled and chopped
2 shallots, peeled
2 garlic cloves, chopped
1/2 gal. vegetable stock
2 tsp. ginger, chopped
1/8 cup brown sugar
1/2 tsp. coriander
1/2 tsp. cardamom
1/8 cup olive oil
1 cup light cream
Salt and pepper to taste


In a large stock pot, sauté shallots, garlic, ginger, coriander and cardamom in olive oil for 10 minutes over medium high heat. Add carrots and sauté for 10 more minutes. Add stock and sugar and heat through. Finish with cream. Use immersion blender until smooth. Add salt and pepper to taste and serve.