Carrot & Ginger Soup


  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 900 grams of grated carrots
  • 2 leeks
  • 2 tablespoons of ginger
  • 3 1/2 cups of chicken broth
  • 1/2 cup of country style cream 15%
  • 1/2 teaspoon of flower of salt
  • a pinch of pepper
  • Sour cream
  • Parsley


  1. Put the butter and olive oil in a pot at medium heat.
  1. Mince the leeks and soften them in the butter and oil.
  1. Add the salt and pepper.
  1. Peel and cut the carrots. Add them to the mix.
  1. Grate the ginger and add it to the mix as well.
  1. Add the chicken broth.
  1. Let it cook for 30-40 minutes.
  1. Puree the mix until smooth with an immersion blender.
  1. Add the cream and stir.
  1. When serving, add sour cream, pepper and parsley to taste. Halloween being right around the corner, I decided to use the sour cream to make a spiderweb. If you wish to do the same or a different design, I used a ziploc bag and pour a mixture of sour cream mixed with a little bit of cream 15% to make the mixture a little smoother and, used a number 2 tip to pipe small lines.

Happy Cooking!


Megan Chartrand-Robichaud

January 21, 2020