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Carrot-Ginger Soup

438 A Carrot Ginger Soup.jpg
438 A Carrot Ginger Soup.jpg

Carrot-Ginger Soup


There is something about carrot-ginger soup that says “Hello Fall, great to see you!” Maybe it’s that warming-to-the-core potential or simply that it comforts and satisfies. Regardless, making a batch as the weather begins to turn is a great way to gather your family and friends around The Table Together.

Yield: 4 servings

Oven: N/A

Preparation time: 15 minutes

Cook Time: 25 minutes

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1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 yellow onion, roughly chopped

1 pound carrots (approximately 3 large carrots), peeled, cut into 1/2-inch thick half moons

1 teaspoon curry powder

1/8 teaspoon grated ginger (more or less depending on desired “kick”)

2 – 3 cups low-sodium vegetable stock

kosher salt, as desired


1.   In a mediums size Dutch oven over medium – high heat, add oil and butter and allow the oil to heat and butter to melt, approximately 1 minute.

2.   Add onion and allow to cook while occasionally stirring until translucent and light golden in color, approximately 4 minutes.

3.   Add the carrots, curry powder and ginger stirring until just combined.

4.   Add the stock to cover by 1 inch, bring to a simmer, reduce to medium – low, partially cover and allow to cook until carrots are knife tender, approximately 20 – 25 minutes.

5.   Remove from heat and using an immersion blender, carefully blend until smooth. Alternatively, a tempered blender, like Vitamix can be used just make sure you remove the small venting cap on top and loosely cover with a kitchen towel – to release steam – blending on high until smooth.

6.   Adjust seasoning to taste with additional salt, if needed, and serve while hot.


Kitchen Note: Consider serving with croutons or a crostini.  Adding a touch of cream can help “mellow” out the curry and ginger and add a nice richness.