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Creamy Carrot-Ginger Soup

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“This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.”

Ingredients Nutrition

  • 44.37-59.16 ml vegetable oil
  • 12 medium carrots, chopped (about 5 cups)
  • 1 onion, chopped (about 1 cup)
  • 2 stalk celery, chopped
  • 2 piece fresh ginger, walnut-sized,peeled and smashed (or to taste)
  • 2 (793.78 g) can chicken stock (or homemade)
  • 828.06 ml heavy whipping cream
  • salt & pepper


  1. Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
  2. Add the chicken stock and bring to a boil.
  3. Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
  4. Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
  5. Season to taste with salt and pepper.

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