Carrot Ginger Soup

The South Arm Older Adults Kitchen is back in action. For this kitchen, Michelle revisited a couple of the best recipes due to popular demand.


One of the recipe is Smothered Chicken in Quinoa. This is a high fiber and high protein meal in a pot. This is a recipe which freezes well.


Michelle also shared her family favourite Carrot Ginger Soup for this session. This is also a recipe which freezes well. It also tastes better the next day. You may double the recipe by just doubling the ingredients.


  • 1/4 cup butter
  • 1 1/2 cups chopped onion
  • 1 1/2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1 1/2 pounds carrots, peeled and roughly chopped
  • 2 tomatoes, chopped
  • zest of 1/2 lemon (peeled with peeler, avoid white pith, or grated on a microplane)
  • 4 cups vegetable broth
  • 2 tablespoons honey (or more to taste)
  • whipping cream or yogurt or sour cream, to garnish


Source: this recipe is adapted from


Carrot-Ginger-Soup-03Melt butter in a heavy saucepan. Add onions and saute for a few minutes over medium heat. They should not brown but wilt slightly.

Add ginger and garlic and saute for a few more minutes.

Add carrots, tomatoes and lemon zest.

Carrot-Ginger-Soup-04Add broth and bring to a boil. Reduce heat and summer for at least 30 minutes or until carrots are completely tender.

Add honey.

Carrot-Ginger-Soup-06Puree with a hand blender, or carefully ladle into a blender, to achieve a smooth consistency to your preference.

Season with salt and pepper to taste.

Carrot-Ginger-Soup-07Ladle into bowls and pour a thin stream of cream into the soup and swirl it with a skewer or chopstick.

Serve with garlic crostini.

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