Posted by: Catherine | April 30, 2009

Cream of Carrot Soup (RR*, The Second Unconfidential Cooks’ Dinner)




(*Reader Recipe)

My great friend Susan, who was supporter of this blog before it was a blog, brought this gorgeous and absolutely delicious soup to The Second Unconfidential Cooks’ Dinner. All my friends from The First Unconfidential Cooks’ Dinner came, and on this night they, in turn, invited new friends…and true to form, everyone—friends and friends of friends—brought  a dish and its recipe. It was a great night with great food starting with this soup (even Bruce, who’s never met a carrot soup he’s liked, loved it!). The recipe comes from the Moosewood Cookbook—Susan went to college at SUNY in upstate New York, very close to Cornell and Ithica where the Moosewood Cafe was born, and bred really healthy, good-for-you fare long before that was the pc thing to offer. Susan says she’s been making it for, well, decades (but, since we’re the same age I can tell you…not that many).

In the book, there are three seasoning variations to choose among, and she chose the ginger version….


(4 to 5 servings)

2 pounds carrots, peeled and chopped

4 cups stock (Susan used homemade vegetable stock)

1 1/2 t. salt

1 cup chopped onion

1 to 2 cloves chopped garlic

4 T butter or olive oil

Pinch of salt

1 cup half and half

1 t. grated fresh ginger root

Toasted nuts or sour cream/creme fraiche/yogurt for garnish


Bring carrots, stock and salt to a boil. Cover and simmer 12 to 15 mnutes. Let cool to room temperature.

Sauté onion and garlic in 3 tablespoons of butter or olive oil with a pinch of salt, until onions are clear. (The recipe calls for adding one-third cup chopped cashews or almonds at this point but Susan omits, and says she’s never added them.) 

In another pan, sauté ginger in remaining tablespoon of butter, and add to carrot mixture along with the onion-garlic mixture. Purée until smooth in a blender, then return to the pot. Whisk in the half and half. You can serve the soup chilled or hot…but heat slowly, stirring frequently and be careful not to let it boil. Garnish with toasted nuts or a dollop of sour cream/creme fraiche/yogurt. 


Other Recipes from Susan

pasta1Orecciette Salad with Asparagus, Proscuitto and Ricotta Salata



  1. The color is just beautiful and wow I’m sure the taste is yummy.

  2. Lovely soup with lovely flavours! I have allways been a fan of carrots & ginger: they pair well together!

  3. I love the fresh color of this soup! Definitely will be great with a good dollop of yogurt. I think I could even add some different spices to this to get a whole new spin!

  4. That soup looks so perfectly smooth and creamy – I bet it is sooo good! I’ve been meaning to make a soup like this with ginger for my daughter for a while. Thanks for a great recipe!

  5. I am so sure this tastes terrific, I am bookmarking this. The color is gorgeous. I have everything on hand to try this!!

  6. What a great recipe. Love soup. Ginger with carrots is a winner. Thanks for visiting my site.

  7. For some odd reason I have been craving carrots lately and this looks incredible! I like your photo and love the texture of the soup. Yum.

  8. What a very tasty recipe! Lovely flavors and such a creamy and gorgeous soup!

  9. This carrot soup really look delicious and creamy Catherine!

  10. So pretty. I love the idea of the ginger. Such a nice recipe – going to try this – I have gone into carrot mode these days. I just grate them and toss with oil and vinegar and eat for lunch.

  11. I love carrot soup. This one is so vibrant.

  12. I’d like to make this but just wondering what the cup of half and half is. This may be a well-known thing in the States, but I am scratching my head here in New Zealand lol.

    I love soups more than any other food, I think, and can never get enough new recipes to try.

    • Thanks for all your comments–Half and half is half cream/half milk….

  13. i just had carrot soup the other day and i LOVED it. i’m so gonna try this recipe out! thank you so much! 😀

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