A Warming and Gently Spicy Soup

Serves 4 with Leftovers


  • 3 tbsp Cooking Oil
  • ½ Cup Cooking Onion, Diced
  • 4 cloves of Garlic, peeled, or 1 tsp of Garlic Powder
  • 2 Tbsp Ginger, Grated or Minced
  • 4 Cups Carrot, washed and roughly Chopped
  • 1/2 Tbsp Salt
  • 2 Tsp Pepper, plus more to taste
  • Vegetable or Chicken Stock
  • 1/3 Cup Milk or Heavy Cream (Optional)



  1. Warm oil in a large saucepan over medium heat.
  2. Add the onion and garlic sauté for 3-5 minutes until softened.
  3. Add the ginger and carrot and sauté for 5 more minutes, stirring regularly so the ginger doesn’t burn.
  4. Once the carrots have softened, add the salt and pepper, then enough stock to cover the vegetables and bring to a boil. Reduce heat to leave at a simmer, and cook, covered, for at least 15 minutes, until the carrots are tender.
  5. Let the soup cool slightly, then puree. You can either do this in batches in a blender, or with an immersion blender, until smooth.
  6. Add milk or heavy cream, if using, and stir to mix. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!
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