Carrot-Ginger Soup

Martha’s Vineyard’s Catherine Walthers expands anyone’s menu of soups and sandwiches in her conveniently sized and superbly photographed cookbook with soups and sides for all seasons. This imaginative 2010 cookbook is full to the brim with helpful hints and soul-pleasing recipes for those who love soup. Recipe reprinted from Soups + Sides by Catherine Walthers.


  • 1 medium onion, diced
  • 2 tablespoons butter or extra-virgin olive oil
  • 1 whole leek, trimmed, cut in half lengthwise, rinsed and sliced
  • 2 pounds carrots, peeled and sliced into ½-inch rounds
  • 2 tablespoons finely grated fresh ginger
  • 5 cups water
  • 1 to 2 teaspoons kosher salt, or to taste
  • ½ cup freshly squeezed orange juice (or more if needed)
  • 2 teaspoons maple syrup


  1. In a large soup pot, sauté the onion in the butter or oil over medium heat for five minutes until golden. Add the leeks and carrots and continue cooking, stirring until the leek is softened, about eight minutes. Mix in ginger and cook until fragrant about one minute longer. Add water and salt and bring to a boil. Reduce heat, cover, and simmer soup until carrots are very tender, about 20 minutes. Let cool a few minutes.
  2. Puree the soup in batches in the blender, adding orange juice and maple syrup. Blend each batch for one or two minutes to get the soup super smooth and creamy. Add additional water or orange juice if the soup seems a bit thick. Return the soup to the pot and heat gently. Season to taste with additional salt, if needed. Serves six. Pair this with the Asian Chicken Salad with Orange and Edamame. Serves six.

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