Recipe: Carrot ginger soup

This is a reconstructed recipe for something I remember from Pisticci, our old favorite in New York (just about the only thing about New York that we miss), with some consultation of other recipes. It makes a simple but flavorful soup that is good warm or cool.


Carrot ginger soup

A large bunch of carrots
A piece of fresh ginger root about 2-3 inches (5-7 cm) long
2 cups (5 dl) chicken or vegetable stock
1 cup (2 dl) plain yogurt

Peel the carrots and chop into small pieces. Peel the ginger and chop fine. Boil the carrots and ginger together until soft.

Drain the carrots and ginger and blend in a food processor until smooth.

Pour the mashed carrot/ginger mix back into the pot, add the stock and stir it in well. Cook on medium heat until it just starts to bubble. Turn off the heat and let cool to lukewarm.

Stir in the yogurt a little at a time, blending well.


3 Responses to “Recipe: Carrot ginger soup”

  1. KHJ Says:


  2. pj Says:

    I want to try this. 3″ ginger root is on my shopping list.

  3. Lii Says:

    Ooh, sounds perfect for the cold and dark pre-Christmas days!

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