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Ginger Carrot Soup

Ginger Carrot Soup


  • 2 tablespoons canola oil or olive oil
  • 1 small yellow onion, coarsely chopped (about ½ cup)
  • 1 piece (3 inches long) fresh ginger, peeled and coarsely chopped (about ¼ cup)
  • 1¼ pounds carrots, sliced ¼-inch thick (about 4 cups)
  • about 5 cups shiitake vegetable stock or store-bought low-sodium vegetable broth
  • ½ cup fresh orange juice
  • pinch of ground nutmeg
  • coarse (kosher) salt and freshly ground black pepper
  • homemade crème fraîche or sour cream, for garnish