How to - Gardening Resources

Carrot and ginger soup

Enjoy this zesty soup as a starter or the main event (with bread, of course) on a cold, winter night

This sweet soup has just the right amount of zing thanks to the addition of a little fresh ginger. Topped with a few pistachios, it makes a great starter when you're entertaining.



  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, chopped
1 tbsp minced fresh ginger
  • ¼ tsp each salt and pepper
Pinch each freshly grated nutmeg and cinnamon

  • 500 g (about 1 pound) carrots, peeled and finely chopped

  • 2 cups sodium-reduced chicken stock, or vegetable stock

  • ½ cup creme fraiche, or Greek yogurt
  • ⅓ cup pistachios, chopped

  • 2 tbsp chopped fresh chives

In a large saucepan, heat oil over medium heat. Cook the onion, stirring occasionally, until softened and translucent, about 5 minutes. Stir in garlic and ginger, salt, pepper, nutmeg and cinnamon; cook, stirring, until fragrant, about 1 minute.

Stir in carrots and cook until combined, about 1 minute. Stir in broth with ½ cup water; bring to a boil. Simmer until the carrots are tender, about 20 minutes. Using an immersion blender, blend until smooth, adding up to ½ cup of water if the soup is too thick.

Ladle the soup into a bowl and top with creme fraiche, pistachios and chives.

Jennifer Bartoli is a food specialist for Canadian Living and the author of


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