Carrot Ginger Soup

I started this recipe with a basic one from Simply Recipes and amended it with a few extra touches like maple syrup, parsnips and radish greens. The ground cumin was Chris’ amendment, which makes for a more complex flavor. Simply delicious! – Stefanie

3 Tbsp unsalted butter
2 pounds heirloom carrots, peeled and sliced into small pieces
1 pound parsnips, rudabega or potatoes, peeled and sliced into small pieces
2 cups chopped white or yellow onion
1-2 tablespoons maple syrup or honey
2-3 teaspoons minced ginger
2 cups chicken or vegetable stock
2 cups water
3 large strips of zest from an orange
Micro radish greens or coarsely chopped arugula
Sliced French Breakfast radishes
Dash of ground cumin


1. Melt the butter in a soup pot over medium heat and cook the onions, carrots and root vegetables, stirring occasionally, until the onions soften, about 5 to 8 minutes. Sprinkle a teaspoon of salt over the vegetables as they cook. Drizzle with maple syrup.

2. Add the stock, water, ginger, orange zest. Bring to a simmer, cover, and cook until the root vegetables soften, about 20 minutes.

3. Remove the orange zest. Blend well with a stick blender (several minutes until smooth). Add salt and pepper to taste, and a dash of ground cumin. Garnish with radishes and greens.

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