Carrot & Ginger Soup

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Carrot & Ginger Soup

As the days grow shorter and nights cooler, it’s time to rediscover the joy of hot soup on a cool autumn evening. This one satisfies those fall cravings with touches of honey, ginger and maple syrup. You can use one of those high-tech food processing marvels favored by our chefs — otherwise, your basic kitchen blender will do.

3 tablespoons diced onions
½ teaspoon olive oil
1 tablespoon maple syrup
½ teaspoon honey
1 tablespoon peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 ounces
3 cups vegetable stock
¼ cup peeled and diced sweet potato
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon minced fresh garlic


  1. In a medium saucepan, sauté onions in olive oil over low heat, until onions are translucent. Add syrup, honey and ginger. Cook until onions begin to turn golden brown, about 10 minutes.
  2.  Add the remaining ingredients. Cover and simmer for 10 minutes, or until carrots and potato are soft.
  3. Cool slightly, transfer mixture to a blender container and puree until smooth.
  4. If desired, pour soup into a saucepan and warm over medium heat before serving.

Makes four ¾-cup servings, each containing approximately:
60 calories
1 g protein
318 mg sodium
13 g carbohydrate
Trace fat
1 g fiber
0 mg cholesterol

More great recipes for fall:
Berkshire Butternut Squash Soup
Italian Vegetable Soup with Cannellini Beans