Carrot Ginger Soup with Sweet Ginger Croutons



  • 4 Tbsp. unsalted butter
  • 2 shallots, minced
  • 1 Tbsp. ground coriander
  • 4 c. vegetable stock
  • 1 1⁄2 lb. carrots, peeled and cut in ½-inch chunks
  • 2 small parsnips, peeled and cut in ½-inch chunks
  • 2 Tbsp. The Ginger People grated ginger
  • 2 Tbsp. The Ginger People ginger juice
  • ½ c. heavy cream
  • Salt and pepper to taste
  • Crème fraiche (for garnish)
  • Cilantro leaves (for garnish)
  • Chives, snipped (for garnish)


  • 2 Tbsp. unsalted butter
  • 2 Tbsp. The Ginger People ginger spread
  • 3 thick slices French bread (3⁄4 -in.), cut into cubes (about 4 c.)

Preparation Instructions

  1. Preheat oven to 350° F.
  2. Melt butter in heavy saucepan over medium heat. Add shallots and ground coriander. Sauté for two minutes.
  3. Add stock, carrots, and parsnips. Bring to a boil, then reduce heat to simmer. Cover and simmer until vegetables are tender, about 20-30 minutes.
  4. See below to prepare your croutons.
  5. Stir grated ginger and ginger juice into vegetable mixture.
  6. Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
  7. Return soup to saucepan; add cream and heat through.
  8. Garnish soup with crème fraiche, fresh cilantro, chives, and top with Sweet Ginger Croutons.


  1. Stir butter and ginger spread in a large saucepan on medium heat, just until melted.
  2. Add bread cubes, and toss to coat. Spread on a baking sheet.
  3. Bake croutons for 15 minutes, or until crisp. Check and stir several times to prevent burning.
Recipe by Independent Choice

Recipe by Independent Choice

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Dan Nehring