Soupe de Carottes au Gingembre

A Soup of Château de Verzat
“I rejoiced at the scent of carrot-ginger soup. It was Papa’s favorite, and I hoped it would make him more receptive to my request.” Geneviève, Her Own Revolution

Carrot – Ginger Soup


  • 1 pound baby carrots, washed and dried

  • 1 large onion, diced

  • ¼ cup extra virgin olive oil

  • Sea salt & Pepper

  • Grated peel of one orange

  • 1–1 ½ quarts chicken stock

  • Fresh ginger, grated

  • Dash cayenne pepper

  • Chopped fresh parsley or marjoram


  • Preheat oven to 425F.
  • Wash carrots and allow to dry on towel.
  • Dice onion.
  • Sprinkle olive oil on bottom of roasting pan, add carrots, season with salt and pepper to taste, toss to coat carrots, and stir.
  • Roast for 20 minutes, stirring carrots every ten minutes. Add chopped onion, stir, roast another 10–20 minutes, or until carrots are cooked through with some blackened spots.
  • When carrots are fully cooked, remove pan from oven and allow to cool.
  • Add cool vegetables to food processor and process adding a bit of chicken stock, until smooth.
  • Place mixture in heavy-bottomed pan, add enough stock for the consistency and texture of soup you like.
  • Heat soup on low. (The soup will continue to thicken as it heats.)
  • Add orange juice, grated orange rind, cayenne pepper, and grated ginger to taste.
  • Sprinkle parsley or marjoram on top of each serving.


  • This recipe serves 4–6 and may be doubled or tripled for a crowd. It freezes well.
  • © Debra Borchert Author, Her Own Revolution