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    Spiced Carrot and Ginger Soup Recipe

    (serves 10)

    2 Tbl flour
    2 Tbl butter, room temperature
    1/4 cup (1/2 stick) butter
    1 ½ cups yellow onion, diced
    3 Tbl grated fresh ginger
    1 ½ tsp garlic, minced
    2 lbs carrots, peeled cut in half
    3 cups chicken stock or vegetable stock
    ¼ cup honey
    3 Tbl wheat germ
    ¼ cup powdered milk
    1 cup heavy whipping cream
    1/8 cup sour cream
    salt and pepper to taste

    Directions

    1. Blend the 2 Tbl of flour and 2 Tbl of butter together in a small bowl. Set aside.
    2. Melt the ½ stick of butter in heavy large pot over medium-high heat.
    3. Add the onions and carrots. Season with salt, pepper, and sauté until just starting to brown.
    4. Add ginger and garlic and sauté until fragrant, about 2 minutes.
    5. Add the stock and honey and bring to boil. Reduce heat to low and simmer for about 20 minutes until carrots are very tender.
    6. Using an emersion blender, puree the soup until smooth. (May use a regular blender but puree in small batches then return it all to the pot.)
    7. Stir in the wheat germ, powdered milk and cream.
    8. When soup comes back to a simmer, whisk in the flour and butter blend.
    9. Allow to thicken slightly then stir in the sour cream.

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