Spicy carrot and ginger soup was a welcome dinner warm-up.

Stoneware cup by Wayne Fuerst of Westport, MA Spoon by David Fisher of Greenville, PA

A spicy soup that will carry you from winter into spring. In fact, local carrots dug in early spring are some of the sweetest you’ll ever taste.  

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 3 stalks of celery, chopped
  • 2 pounds carrots, peeled and chunked, (yellow carrots are fine to use, as we did for our photo shoot)
  • 1 medium potato, peeled and chunked
  • 2 quarts chicken or vegetable broth
  • 1 tablespoon fresh minced ginger
  • salt and pepper, to taste
  • a few sprigs of parsley, minced

In a soup pot, melt the butter over medium heat. Saute chopped onion and celery until soft and translucent, seasoning with salt and pepper.

Add the carrot, potato, and broth, and bring to a simmer. Cook, covered, for about an hour, or until carrots and potatoes are soft. Add fresh ginger and simmer for ten more minutes.

Puree the soup using an immersion blender, food processor, or blender. Adjust seasonings. Serve hot, garnished with parsley.

Serves 6-8

Where did this recipe originate? Click below…

Eating around the world for the holidays! My Holiday Tradition.