Carrot, Leek and Ginger Soup with Sweet Ginger Croutons


4 tablespoons (1/2 cube) unsalted butter

2 shallots, minced

1 small leek, white part only, thinly sliced

1 tablespoon coriander, ground

4 cups organic vegetable stock

1 1/2 pounds organic carrots -- thinly sliced

2 small organic parsnips -- peeled and sliced

2 tablespoons The Ginger People® Ginger Juice

½ cup heavy cream

Salt and pepper

2 tablespoons cilantro

2 tablespoons chives

½ cup creme fraiche

1 heaping tablespoon The Ginger People The Ginger People® Ginger Spread


Melt butter in heavy saucepan over medium heat. Add shallot and leeks. Sprinkle with ground coriander. Saute two minutes Add stock, carrots, parsnips. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, about 35 minutes. Puree the mixture in 2-cup batches in a food processor until smooth. Add water if required to puree smoothly. Return to saucepan, add cream and heat through. In the meantime, combine ½ cup créme fraiche and 1 heaping tablespoon of ginger spread.   Serve soup hot or cold. Garnish with gingered créme fraiche, fresh cilantro, chives and sweet ginger croutons.

Sweet Ginger Croutons

4 tablespoons butter

1 tablespoon The Ginger People® Ginger Spread

3 (3/4 inch thick) slices French bread, cut into cubes



Preheat oven to 350F. In a large saute pan, melt butter over medium heat. Stir in ginger. Heat through. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

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