Carrot Ginger Soup

There is no better way than cooking with grandchildren. Helping them plant carrots in our garden and partake in the exciting harvest a few months later before preparing a soup in our kitchen. There is no better way for kids to learn and experience farming and cooking by helping to prepare a simple meal.



  1. In a heavy saucepan, melt the butter over low heat. Add the onion and sauté for 9-10 minutes, until translucent. Add the ginger and cook for 5 minutes, until softened.
  2. Add the chicken stock and carrots, increase the heat to high, and bring to a boil. Decrease the heat to medium, cover, and simmer for 25-30 minutes, or until the carrots are fork tender.
  3. Remove from heat and strain the soup, capturing the liquid. Place the solids in a food processor and puree in batches. Add the reserved liquid as needed to achieve a smooth consistency. Return the remaining liquid and the puree to the saucepan.
  4. Place over medium-low heat, season with salt and white pepper to taste, and heat through.
  5. Ladle into warmed bowls and serve immediately.

Serves: 8

Wine Pairing

Esser® Vineyards  Chardonnay

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