Cozy Carrot and Ginger Soup Recipe by NanaSteak Chef Tyler Vanderzee

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Carrot and Ginger Soup

By Tyler Vanderzee of NanaSteak

“This soup is one of my go-to, all-around crowd-pleasers. It reminds me of [fall] with all the fresh, bright flavors and colors. Not to mention it is gluten-free and vegan. I prefer to use carrots from Bluebird Meadows at the Durham Farmers Market. They are perfectly sweet and always consistent. I like to garnish the soup with some fresh cilantro (or fresh carrot tops if they came with them) and toasted walnuts. You can serve warm or chilled, depending on the weather.”

Carrot and ginger soup
Photo by James Stefiuk

Serves 8

1 leek
1 yellow onion
2 Tbsp. blended oil
1 carrot
¼ cup fresh ginger
2 cups white wine
1 Tbsp. turmeric
1 Tbsp. paprika
1 Tbsp. coriander
1 quart water
2 cups carrot juice (you can juice your own or buy)
½ lemon for lemon juice
2 tsp. salt
1 pinch pepper

Slice leeks large and wash. Slice onions and sweat in oil with leeks until soft with no color. When soft, add white wine and simmer for 5 minutes. While onions and leeks are cooking. Peel and slice the carrots and ginger into coins. When wine is done, add the carrots, ginger, turmeric, paprika, coriander, salt, pepper and water. Bring to a boil, then simmer until carrots are soft. Remove from heat and blend with half the carrot juice and chill in ice bath. When cool, add the remaining carrot juice and lemon juice. Adjust as needed with salt, pepper and water.

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Durham Magazine

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