Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This delicious creamy soup utilizes the juice of fresh ginger to add a little zing. The ingredients seem very long, but this soup is a cinch to make.

Ingredients Nutrition


  1. Place the first 5 ingredients in a double layer of cheesecloth. Tie the bundle securely with string or in a knot.
  2. Heat oil in a Dutch oven over medium-high heat. add onion, saute 5 minutes until tender.
  3. Add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
  4. Add the carrot, 2 cups water, and the broth.
  5. Bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour. Carrot should be tender. Discard cheesecloth pouch.
  6. Place the ginger and 1 TB water in a food processor. Pulse until finely minced, scraping sides of bowl occasionally.
  7. place ginger mixture in a double layer of cheesecloth. Gather edges of cheescloth and tie to form a bundle.
  8. Squeeze the bag of ginger to extract the juice. You need at least 2 TB.
  9. Add ginger juice, milk, and honey to the carrot mixture.
  10. Place half of the carrot mixture in a food processor and process until smooth.
  11. Pour pureed carrot mixture into a large bowl.
  12. Repeat procedure with remaining carrot mixture.
  13. Serve warm, garnished with chives or herbs if desired.