Total Time
Prep 10 mins
Cook 20 mins

This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

Ingredients Nutrition

  • 3 -4 tablespoons vegetable oil
  • 12 medium carrots, chopped (about 5 cups)
  • 12 onion, chopped (about 1 cup)
  • 2 stalks celery, chopped
  • 2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
  • 2 (14 ounce) cans chicken stock (or homemade)
  • 3 12 cups heavy whipping cream
  • salt & pepper


  1. Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
  2. Add the chicken stock and bring to a boil.
  3. Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
  4. Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
  5. Season to taste with salt and pepper.
Most Helpful

was making la's ginger carrot soup which is good by the way and saw you big as life so i split the soups and made one of each used canned milk instead of cream turned out great

Dienia B. February 23, 2012

Terrific rich and creamy soup! I used around half the amount of cream while cooking and added a dollop when serving. Also skipped the straining step, just processed well and really enjoyed the texture.

Peter J May 31, 2010

Really enjoyed. We added a chopped yam to the vegetables. Instead of adding the cream to the soup we put a tablespoon into the bowl and stirred to the top. (lower fats and calories.) We also added chopped basil garnish. Loved the gingery snap to it.

kstor1 July 06, 2009