Creamy Carrot-Ginger Soup

Creamy Carrot-Ginger Soup
4.7 from 3 ratings
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.
  • 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
  1. Place the butter, carrots, garlic, turmeric, cumin and ginger in a large pot and sauté until the vegetables are soft.
  2. Cover with water and simmer until the carrots are tender.
  3. 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.
  4. Adjust seasoning. For a thinner soup, add a little water. Stir and serve.
  5. For added body, garnish with sautéed chunks of lobster, shrimp or scallops. Finish with a sprinkling of chopped chives.