Food & Recipes

Carrot and Ginger Soup

a delicious start to a decadent meal

This recipe (some might consider it a gourmet soup) holds a special place in our company’s history in that it got us on the cover of the Cincinnati Enquirer’s Living Section over the Thanksgiving Holiday in 2008.  This was a big moment in our small business’ short life and one in which we are very proud.  The life quote “If you do what you love, you will never work a day in your life” definitely holds true.  We are so fortunate to get to do what we love and actually get recognized for it from time to time, and this recipe is a reminder.

But I digress… there are many ways in which I like to use soups - besides just a side dish.  Hot from our entertaining tips: serve soup hot off the stove top and in a mug when entertaining.  Be your own soup delivery business and include it as a part of a gourmet meal delivered to a friend’s doorstep. Serve it in a shot glass when having a party and add it to your entertaining cookbook along with Parmesan Tuilles.

I can tell you one thing about this soup, it is quick to make and perfect for someone who is cooking for the first time.  They will be full of confidence because of it: this carrot soup is so good that, after I served it, Molly went home and whipped some up for a dinner party that same night. People had thirds.

cooking information

• Yield: 4
• Prep Time: 20 minutes
• Cooking Time: 80 minutes

all ingredients

• 1/4 Cup Olive Oil
• 1 Teaspoon Garlic, minced
• 3 Tablespoons Ginger, minced
• 3 Ribs Celery, chopped
• 1 Small Onion, diced
• 32 Oz. Bag Baby Carrots, chopped
• 2 Dried Bay Leaves
• 2 Fresh Sage Leaves
• 10 Sprigs Fresh Thyme
• 1 1/2 32 Oz. Boxes Chicken Stock
• 1 Cup Heavy Whipping Cream
• 1 Tablespoon Kosher Salt
• Crystallized Ginger - optional

recipe instruction

1. Saute the garlic, ginger, celery, onion, carros, bay leaves, sage leaves and thyme sprigs in olive oil for 10 minutes.

2. Cover it all with one box of chicken stock and simmer for one hour.

3. Remove all of the thyme and the bay leaves and puree in a blender.

4. Return to pot and add the rest of the stock, the heavy cream and the salt.

5. Garnish with fresh sage or thyme and crystallized ginger.

cooking tips

• You can make this with leftover carrots!
• The crystallized ginger is a fun surprise in the soup.
• Serve these in a martini glass, shot glass or a mug for a neat presentation.