• 10 cups water
  • 1 1/2 cups butter
  • 3 medium onions, peeled and thinly sliced
  • 2 tablespoons grated ginger root
  • 12 turns of freshly ground pepper
  • 3 teaspoons sea salt
  • 3 pounds carrots, peeled and shredded
  • Juice of 1/3 small lemon
  • 1/4 cup plus 1 tablespoon quality honey
  • 1/2 cup heavy cream
  • 1/4 cup chives


Place a large Dutch oven on the stove with 10 cups of water. Bring water to a boil and keep it warm on the stove top.In a separate stockpot, add butter and onions and cook over medium-high heat until the onions turn translucent. Add the ginger to the pot. Season with salt and pepper to taste. Add the shredded carrots to the stock pot and mix well to combine the ingredients. Squeeze in the juice from the lemon and pour in the honey. Stir the mixture well to blend.Pour in the 10 cups of hot water and cook the soup on a gentle, rolling boil for 45 minutes. When the soup is cooked and the carrots are tender, transfer the soup into a food processor in batches and puree until smooth. Dish the soup out into individual serving bowls and add a little cream to each bowl, running it through with a butter knife or spatula. Garnish with the chives.Yield: 10 servings

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Submitted 6/13/05.
Source: World Class Cusine
Submitted By: Rick Smith
Carrot Soup with Honey and Ginger