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Carrot Ginger Soup

from Sous Chef Daniel Maloney of Park Grill

Carrot Soup

Carrot Soup, Park Grill

serves four to five


3 Tbsp unsalted butter
6-7 large carrots, peeled and sliced thinly
2 c chopped white or yellow onion
1 tsp salt
1 tsp minced ginger
2 c vegetable stock
2 c water
3 large strips orange zest
1 c white wine (optional)
crème fraîche to garnish


In a soup pot over medium heat, melt the butter. Cook the onions and carrot, stirring occasionally. It will take approximately 5-8 minutes until the onions soften. Do not let the onions or carrots brown. Sprinkle the salt over the carrots and onions as they cook. Add the stock, water, ginger, and strips of orange zest. Add white wine if desired. Bring to a simmer, cover, and cook for approximately 20 minutes until the carrots soften.


To serve: remove orange zest and discard. Gradually pour the soup into a blender and purée until completely smooth. Add salt to taste. Garnish with crème fraîche.