Carrot Ginger Soup

This soup is really delicious. Fresh ginger is a must.

Serves 8-10


1 medium onion, chopped

2 ribs of celery, chopped

2 large cloves of garlic, minced

2 tbsp of freshly grated ginger

1 medium white potato, peeled and chopped

4 large carrots, peeled and slivered (roughly 4 cups)

4 cups of chicken stock

1/2 cup of coffee cream

salt, pepper, celery salt, cinnamon

olive oil


Step 1: In a large pot over medium heat, add 2 tbsp of olive oil. Once hot, add the onion, celery, garlic and ginger. Season with salt and pepper. Sauté this for 5 minutes, stirring frequently.

Step 2: Add the potato and carrots. Sauté together for another 2 minutes. Now add the chicken stock. Stir and bring to a boil. Once boiling, decrease the temperature down to low, cover and let simmer for 30 minutes, or until the carrots are tender.

Step 3: Working in batches, puree the soup in a food processor (or use an immersion blender if you have one). Once all pureed, place back into the pot and over medium-low heat, add the cream, and season with a pinch of salt and pepper. Add a bigger pinch of cinnamon and celery salt. Mix together and let cook for another 5 minutes before serving. ENJOY!