This delicious soup pairs extremely well with warm bread.  To kick up the flavor, I may sprinkle finely grated fresh ginger into the soup bowls just before serving.

Yield:  4 servings


Step 1:  Making the soup

  • ⅛ cup butter
  • ½ cup chopped onion
  • 3 cups chopped carrots
  • 3 cups water
  • 1 vegetable or chicken stock cube

Step 2:  Finishing the soup

  • 1 cup milk
  • 1 cup water
  • Salt and pepper to taste
  • Finely grated fresh ginger (optional)



  1. In a medium size saucepan over medium heat, melt butter.


  1. Add chopped onions to the saucepan and sauté for 2 to 3 minutes to cook the onions.


  1. Add the carrots to the saucepan and stir periodically for about 1 minute.


  1. Add the water and stock cube. Stir and cover.  Let cook for about 15 minutes.


  1. Once the carrots have cooked, remove from heat but keep covered to continue to soften the carrots while the soup slowly cools.


  1. Once cooled, add the milk and 1 cup water to the saucepan.


  1. Use a handheld blender or food processor to puree the soup.


  1. Return the soup to the saucepan if you used a food processor and reheat the soup. Add salt and pepper to taste.


  1. Serve hot with freshly ground pepper and/or finely grated fresh ginger.