Carrot Ginger Soup

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6


  • 4 cups (1 litre) carrots, peeled and sliced
  • 1 onion , thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 5 cups (1.25 litres) vegetable or chicken broth
  • 1/2 teaspoon (2.5 ml) celery salt
  • 4 tablespoons of minced ginger
  • 1/4 cup (60 ml) chopped fresh herbs (chives, parsley, tarragon ...)
  • Salt and pepper


  1. In a saucepan, cook the carrots and onion and ginger in the oil until the onion is translucid.

  2. Add the broth, celery salt, and pepper. Bring to a boil, cover and simmer gently for about 30 minutes or until the carrots are tender.
  3. In a blender, purée until smooth. Add broth, if needed. Adjust the seasoning.
  4. Serve hot or cold in shallow bowls. Garnish with a dollop of cultured cream and sprinkle with herbs.