Carrot Ginger Soup

As the days and nights get cooler there is nothing more soothing than a pot of homemade soup on the stove. Soups are generally frugal to make, adaptable (you can easily substitute ingredients with whatever you have on hand), nourishing, satisfying and easy to make. This is one of our favourite soups and we think it’ll become one of yours. The ginger gives it some extra, but not overwhelming, punch.


  • 2 lbs. Carrots
  • 4 cups water or stock
  • 1 ½ teaspoons salt
  • 1 medium potato, peeled and chopped
  • 1 teaspoon minced ginger
  • ¾ tablespoons butter
  • 1 cup chopped onion
  • 2 cloves crushed garlic
  • ⅓ cup almonds or cashews
  • 1 cup plain yogurt
  • Fresh cilantro


  • Bring carrots, water or stock, potato, salt and ginger to a boil; cover and let simmer 15 minutes; let cool to room temperature
  • Saute onion, garlic and nuts in butter in a small skillet; remove from heat when onions are transparent
  • Puree everything together in a blender until smooth
  • Return the puree to a pot and whisk in yogurt on very low heat
  • Garnish with a dollop of yogurt and chopped, fresh cilantro
  • Serve with a loaf of crusty french bread