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Carrot Ginger Soup

Carrot Ginger Soup

Chef Lily Olpindo

Bela Vegetarian Restaurant, Northampton, MA


  • 2 Tbsp canola oil
  • 2 Tbsp fresh ginger
  • 1 medium onion, sliced
  • 1 leek, sliced
  • 6 cloves garlic, minced
  • 3 small potatoes, sliced
  • 6-8 carrots, thinly sliced
  • 6 cups water
  • Salt and black pepper to taste


Heat the oil in a large sauce pan over medium heat. Sauté the
ginger for one minute. Add onions and leeks and sauté for another
minute. Add the garlic and sauté for two minutes. Add potatoes
and carrots and cook until soft, about 15 minutes, stirring consistently and
adding one cup of water a little at a time (the water will keep the vegetables
from sticking to the pan). Once the vegetables are soft, add the rest
of the water and simmer for 15 minutes. Add salt and pepper, then puree
the entire soup. Serves 6-8.

Recommended wine/beer for Carrot Ginger Soup:

Bastianich Tocai [Friuli, Italy]

Bela is perhaps the best opportunity to put my picks to use as it is a restaurant
that pleasantly allows you to bring your own wine! Carrot and ginger soup would
be offset beautifully by a crisp white! New York Restaurateurs Joe and
Lidia Bastianich own a wonderful estate in Friuli where they are making some
of the most exciting wines in Northern Italy. This wine, is made from
the Tocai grape, is very pure, and will pair perfectly with our first course
of carrot and ginger soup.

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