Wednesday, November 23, 2011

Ginger Carrot Soup Sequel

         A few days ago I posted on making ginger carrot soup for the first time. It was a challenge of monumental proportions for me.

         Since I have lots of carrots and I haven't learned the secret of storing them I decided to make another large pot of ginger carrot soup. I really liked the ginger carrot soup I made before and I thought that once I had done this recipe I would have an easier time making the soup. 

      Well, I certainly did have an easier time making the soup. I didn't grate the carrots this time I just sliced them.  I had enough ginger root this time.

      The part that was a mystery to me last time but worked well was my undoing this time. Since I had two measures in the margin for ingredients I got mixed up. I used twice the margarine so the roux did not get to a sandy texture. I used the flour mixture anyway and the soup thickened. I also used a power hand mixer to puree the carrots and that worked well. 

    By the time I finished my monstrous pot of soup, I was so happy that I forgot to add the half cup of cream. It was still good soup. 

    So I will include the recipe for you and you can try it.



5 lbs carrots, peeled and grated
2 medium onions, diced
4 stalks celery, finely chopped
3 tbsp fresh ginger; peeled and sliced across to cut through strings then pureed in  a food processor
4 liters chicken or vegetable stock
1 cup of cream
¼ tsp dry basil
½ pound of butter
½ pound flour
Salt and pepper


      In a large soup pot combine the carrots, onions, celery, ginger and chicken stock. Bring to a boil. Reduce heat  and allow to simmer until the vegetables are tender . Adjust the seasoning with salt and pepper and possibly more ginger.

      In a separate pan melt the butter and add the flour to make a roux. Allow this to cook over a low heat so that it does not change color but cooks to the consistency of wet sand.

       Using a blender, puree the soup and slowly ad spoonfuls of the roux a bit at a time until it begins to thicken.


  1. I just might give this a try......even though I have to buy my carrots already. We've eaten all of ours or at least the ones the voles didn't get.

  2. This is an awfully big recipe.
    I freeze a bunch of it and can eat it later.
    Where you have larger crews it might be just right.

  3. Yum! And I do so love the name of your soup.

  4. Looks delicious, I am pleased you put photos as it makes the soup all the more enticing to make. I make lots of chicken veggie soup so I will have to attempt your recipe next. thanks and a big hug!

  5. Tess it's a big recipe for two people I freeze a lot of it. It's colorful stuff so makes for a good photo.

  6. The guy was passing this recipe out so I really didn't steal it.
    Happy Thanksgiving!

  7. It sounds yummy. I'm game for just about any soup. Thanks for sharing, Red.

  8. You probably feel like some soup with all the snow you've had lately.

  9. Moi? I've seen nary a flake yet. Aside from assorted friends and family members, that is. We're still enjoying semi-decent temperatures and green grass here.

  10. Well Hilary, I should know that Ont. is very large so your neighbors could get snow and not you.