Creamy Carrot-Ginger Soup

A simple, delicious, and very nutritious soup
carrot soup

The Center for Discovery

DaVinci Master Chef Franklin Becker focuses on healthy eating at his gluten-free The Little Beet restaurant in New York City. He is also the author of a number of cookbooks, including Good Fat Cooking. Chef Becker demonstrated this soup at a master class in part because he was inspired by the land at Thanksgiving Farm. “Ginger and carrots both grow in the ground and are full-flavored,” he says. “One spicy one sweet, so they have a natural affinity to one another. The soup is simple, delicious and very nutritious.”

Recipe excerpted from The Center For Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.

4
Servings
303
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 pound salted butter
  • 1 pound peeled and sliced carrots
  • 2 cloves garlic, chopped.
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1 tablespoon grated peeled fresh ginger
  • sea salt
  • freshly ground black pepper
  • water, to cover
  • sautéed chunks of lobster, shrimp or scallops, optional
  • chopped chives

Directions

Place the butter, carrots, garlic, turmeric, cumin and ginger in a large pot and sauté until the vegetables are soft.

Cover with water and simmer until the carrots are tender.

Working in batches, place the carrots in a Vitamix or blender and puree until smooth (you can use a food processor, but the soup will be chunky). Return the soup to the pot and heat through.

Adjust seasoning. For a thinner soup, add a little water. Stir and serve.

For added body, garnish with sautéed chunks of lobster, shrimp or scallops. Finish with a sprinkling of chopped chives.

Nutritional Facts

Total Fat
23g
33%
Sugar
21g
23%
Saturated Fat
15g
63%
Cholesterol
62mg
21%
Carbohydrate, by difference
24g
18%
Protein
1g
2%
Vitamin A, RAE
222µg
32%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
21mg
2%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
2µg
4%
Sodium, Na
217mg
14%
Water
96g
4%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.