By Mona | Tuesday 1 November 2011 9:16 pm


Yield: approximately 6 cups

I love ginger.  It’s a funny looking root with many health supportive benefits.  It has a sharp, spicy flavor that leaves a lingering taste on your palate.  It’s some pretty strong stuff, and a little bit goes a long way.  You can adjust the flavor to suit your taste.  I like the taste of this soup with some extra zing.  Use a microplane zester/grater, and then squeeze the grated ginger with your fingers to release the juice. 


2 tablespoons extra virgin olive oil

1 large onion (about 3/4 pound) cut into medium dice

1/2 teaspoon sea salt

2 pounds carrots, peeled and cut into 1/2 inch rounds

5 cups stock

1/2 medium potato (about 1/4 pound), peeled & cut into medium chunks

1 teaspoon lemon juice

1  teaspoons ginger juice

2 tablespoons dill, chopped for garnish


1.  In a medium pot, heat oil over medium heat.  Add onions and salt.  Sweat until onions are softened (about 5-8 minutes).  Stir often to prevent browning.

2.  Add the carrots, cover pot and cook over low heat for 5-6 minutes.  Stir to prevent browning.

3.  Add stock and potatoes to pot.  Raise the heat and bring to a boil.  Reduce heat to low and simmer 25 minutes, covered, until carrots are very tender.

4.  Blend the soup until creamy.  Add additional stock to desired consistency.

5.  Add lemon and ginger juice right before serving.  Readjust seasonings.

6.  Garnish with dill and serve.

categories: Holidays, Recipes, Thanksgiving
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