Carrot Ginger Soup

Emeril Lagasse adds a nice little kick to this traditional fall soup with fresh ginger.

Emeril Lagasse's Carrot Ginger Soup

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The ginger in this soup gives it a nice little kick. Though we suggest serving it hot, it can also be nice ice-cold on a hot summer day.

Carrot Ginger Soup
(Makes 2 ½ quarts, about 6 servings)

Emeril Lagasse's Carrot Ginger Soup
Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.


  • 4 tablespoons (½ stick) butter
  • 2 pounds carrots, cut into large dice (about 4 cups)
  • 2 cups diced onions (medium dice)
  • ¼ cup (about 2 ounces) peeled and sliced fresh ginger
  • 6 springs fresh thyme, tied in a bundle with kitchen twine
  • 2 teaspoons salt
  • ¾ teaspoon freshly ground white pepper
  • 6 cups water
  • Sour cream, for garnish (optional)


  1. Melt butter in 6-quart (or larger) soup pot over high heat. Add carrots, onions, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add water, cover pot, and bring to boil. Remove cover, reduce heat to medium low, and simmer for 15 minutes.
  2. Remove pot from heat, and remove thyme bundle. Blend soup until it is completely smooth, using an immersion blender or in three batches in a blender.*
  3. Transfer pureed soup to 4-quart pot or other serving dish. Stir to combine, and adjust seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.

*Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.

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