Carrot and Ginger Soup

Carrot and Ginger Soup

Carrot and Ginger Soup

My parents recently enjoyed this soup at a JW Marriot in Michigan. They requested the recipe and surprisingly their server brought out a printed copy for them. With our crop share came a large batch of carrots, perfect timing for me to try this soup.


  • 4 oz Sweet Onion
  • 3 oz Leek
  • 6 lbs Carrots, 3 lbs juiced & 3 lbs chopped
  • 1/2 oz Ginger Root
  • 1/2 oz Garlic
  • 2 t Honey
  • 2 Quarts Chicken Stock
  • 1 Quart Vegetable Stock
  • S&P


  1. Juice half of the carrots needed and set aside.
  2. Rough chop all vegetables (carrots, onion, and leeks) to similar size.
  3. Sweat the carrots in olive oil, then add the onion and sauté together. Add the leeks after the onion water starts to break, season.
  4. Add the garlic and ginger and sauté just until fragrant.
  5. Add the honey and caramelize it around vegetables.
  6. Deglaze with stock and add seasoning again, simmer until carrots and tender and the flavor is properly developed.
  7. Puree and strain. Adjust consistency if needed and season.
  8. Label, date, and refrigerate.


I pretty much followed the directions except no chicken stock just veggie stock and I used more ginger then the recipe calls for. I made this soup a couple days in advance so I added the carrot juice right before refrigerating; I only wanted it to be heated up once. The soup was delicious but next time I’ll stick to using less ginger, it takes very little to overpower the carrots. Also I didn’t strain the soup after blending and I roasted a fennel bulb to serve on top of the soup which was a perfect compliment.

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