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Carrot-Ginger Soup

Serves 4


  • 6 to 8 medium to large carrots, peeled, medium chop
  • 2 to 3 medium fingers of fresh ginger, peeled, grated
  • 3 stalks celery, destringed, medium chop
  • 1 onion, chopped
  • 2 cloves garlic, peeled, chopped
  • 12 to 15 stems flat parsley, chopped
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • olive oil
  • 8 ounces vegetable (or chicken) broth


  1. Cook the carrot chunks in water until tender.
  2. In a light layer of olive oil, soften the celery, onions and garlic. Add the salt and pepper and mix well.
  3. Add ginger to the vegetables, mix well, continue to cook for 2 minutes, then remove from heat.
  4. In a food processor, combine all cooked ingredients and blend slowly, adding broth in the process.
  5. When the mixture is smooth, transfer the ingredients to a saucepan or pot. Simmer slowly 1 to 2 hours, stirring occasionally. Adjust salt and pepper to taste

Hudson Valley Restaurant Week is back this April 8-21!