Creamy Ginger Carrot Soup with Lemon Cream

The wind is howling outside. The rain slashes against the windows.

I am sitting in my warm living room sunk deep into the huge read couch in the living room. A few aroma candles flicker on the table next to me and I am deep into Bill Clinton's ...

... book, My Life!

I reach out for my cosy "feel-good" sweatshirt. You know the one we all have and always wear, hate to put it in the wash because a day without it is unimaginable. Exactly that one! Suddenly I hear it. A distant rumbling. Was that thunder? Probably. There it is again. No, that is not thunder it's coming from inside. It gets a bit louder and this time I feel it too.

The very familiar tummy rumbles. Well it is almost time for dinner. But slogging in the kitchen does not appeal to me today. I want to get back to my book but still have a warm, soul-satisfying and hunger-killing meal.

My refrigerator tells me I have to be extremely creative to serve up that kind of meal today. Well, hey, creativity is my middle name and I take out what I find.

What I do find is a lot of ginger that needs to be used. Why do I have all that ginger? Oh yes I remember! Rosie is the host of this month's Jihva for Ingredients and she chose a lovely ingredient to use - Ginger. I guess when I read that I went out and decided to buy out the grocery store!!

Ginger is incredibly aromatic, pungent and full of flavor. It zests up foods and is extensively used all over the world. You will find it in the fresh produce section of the grocery store and it is available throughout the year.

Ginger is a native to southeastern Asia, where this wonderful spicy herb is used in the regional cuisines creating delectable recipes enjoyed throughout the world. However, it is not only limited to this region or Asian cuisine. Ginger is a versatile spice and can be used in many types of cuisine - sweet and savory.

The spice ginger is actually the underground rhizome of the ginger plant and botanically referred to as Zingiber officinale. The plant's botanical name is thought to be derived from its Sanskrit name "singabera" which means "horn shaped," which is exactly the outer characteristic of ginger.

Depending on the type of ginger, the flesh can be yellow, white or red in color. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.

Today the top producers of this exceptional spice are India, Jamaica, Indonesia and Australia.

Health Benefits
Ginger is actually the ultimate in healthy eating. It warms the internal organs, eases depression, and cures ailments from colds to nausea.
In the Indian Ayurvedic medicine, great emphasis is placed on the healing powers of foods, herbs and spices and each dish is planned with medicinal benefits in mind.
Ginger has a long tradition of being very effective in relieving symptoms of gastrointestinal distress. Ginger is very often used in herbal medicine and contains a substance that promotes the elmination of intestinal gas. This wonder spice also possesses many therapeutic properties. This includes antioxidant effects and anti-inflammatory effects.

Selecting and Storing
Choose fresh ginger over the dried form. Fresh ginger truly brings the strong robust flavor to your dishes. Ground ginger makes a smoother curry paste. Make sure that the ginger is firm, smooth and and free from mold. Ginger can be purchased in two forms - mature and young. Mature ginger is more widely available and has a tougher outer skin, which needs to be peeled. The younger type is normally only available in Asian markets, is delicate and does not require peeling.

Fresh unpeeled ginger can be stored in the refrigerator for up to three weeks. When stored unpeeled in the freezer, it will keep for up to six months.

Dried ginger powder should be kept in a tightly sealed glass container in a cool, dark and dry place. Alternatively, you can store it in the refrigerator where it will last for about one year.

When frying, use chopped ginger over crushed as this creates a wider surface for the oil to penetrate.

A unique way of storing ginger is to bury it in sand. It can be used as required and is said to continue to grow in the meantime, giving you a continuous supply.

More on ginger here.

I found organic carrots, sour cream and organic lemons too. Off to work I went.


600g carrots - peeled and cut into bite size cubes.
1 large onion - chopped
1 tablespoon fresh ginger - finely chopped
25g unsalted butter
2 cloves garlic - minced
675 ml stock
finely grated zest of one lemon
55ml sour cream
fresh chives - chopped


Melt butter in a large heavy pot. Add the onions and cook for a few minutes until soft. Put in the ginger and garlic and cook for a further 2 to 3 minutes.

Add the chopped carrots to the pot and sauté for a few minutes. Pour in the stock and bring to the boil. Reduce heat and simmer for about 20 minutes until carrots are tender.

In a small bowl combine the sour cream and the grated lemon rest. Cover and cool in the fridge.

Allow the soup to cool, then pureé the soup. Return the soup to the heat and season with salt and pepper. Bring to a quick boil. Just before serving add some more fresh ginger.

Pour the soup in bowls and place a dollop of the lemon cream in the middle of the soup. Garnish with chives.

This is a spicy, aromatic and wonderfully flavorful soup. Forget any carrot soup you have tasted before. The ginger combined with the tangy lemon cream brings bursts of different tastes to your senses.
Soeren ladled bowlfuls of the soup and could not get enough. Healthy and nutritious all the way. Tom was struck by the delectable harmony of aromas. Brings joy to watch them enjoy something that was so easy to make.

And that rumble? Oh it stopped complaining at the first spoonful.

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  1. that sounds and looks really comforting and aromatic, Meeta.

  2. Mmmm I can smell it from here (and that is a long way) I'm about to mapquest weimar...I think I used to live near there.

  3. Oh My God !! Those pics are truly breathtaking Meeta !! Just love...absolutely loveee the one with the ginger root !!

    Now I need to go read the recipe !! :p

  4. What a beautiful soup! I wish I could spend the day on the couch enjoying this!

  5. That is the most amazing photo of ginger root I've ever seen!!! Great evening for a warm ginger carrot soup!

  6. Exactly how I feel when its cold outside and I'm buried into my book! Lovely soup, realy comforting. Thanks for this brilliant idea, Meeta!

  7. Mmmmm really wish I could dive into a bowl right now!

  8. This sound delicious. I can't wait to make it. And the pictures are beautiful. All of them are. Thanks.

  9. Lovely soup meeta, I like reading with a hot cup of chai esp when it's freezing outside.

  10. My God this soup looks heavenly.. so creamy and spicy and delish!

    Your pictures are stunning! Teach me! Teach me how to take such pretty pictures! Pretty please? =)


  11. Hi Meeta!
    The soup looks wonderfully delicious!

    This is my first comment here on your blog; I am a new kid on the food blogging block. I simply love your pictures, all of them have a great sense of life to them!
    - Roopa

  12. Meeta, do you want to submit this for my Thursday Soup/Stew Night #3?

  13. meeta-
    this is my first visit. this soup sounds and looks lovely...i have been searching for a recipe like this, so i will soon try it. thanks

  14. LOL!!!!! You have a way with words!!!! :)

    And funny you made this!!!!! I made carrot soup last night for dinner, minus the ginger and lemon cream though!!!!! So that goes in next time!!!!!

    Do you make sour cream at home??? Or is it store bought????

  15. Meeta this is my first visit! Loved the look and sound of the soup. Can't wait to try it.

    I will hold off till cooler weather as it hot here in Adelaide, Australia.


  16. Hi Meeta! This soup looks fantastic - especially with the ginger (one of my perennial favourites in the spice world)!

  17. Hi Meeta! You have no idea how happy I am to have stopped by your blog this afternoon! Guess what's in my fridge right now? Organic carrots, organic lemons, and fresh ginger. I was going to create a carrot ginger lemon muffin recipe but this soup sounds so good that I've changed my mind! Well, maybe I'll have enough ingredients to do both! Take care!

  18. Thank you all so much for your feedback. I also really appreciate your comments on the photos. I hope you let me know how it tasted for you

  19. This sounds really good on our crisp day we are having.

  20. This is the first time I realised,"Oh !!Ginger is sooo beautiful !" Stunning photographs and I liked the soothing style of ur writing.Good One!


  21. Hi
    Ginger carrot soup definitely looks creamy. This is my kind of food and thanks for sharing the recipe. have you tried this pulikachal with ginger:

  22. Peabody Thank you! It is just perfect for such days. Hope you enjoy it.
    Shn Thank you. I am sure you will love it. Thanks for the motivating comments on the photos too.
    Sanjana Thanks you for the link. Will certainly check it out.

  23. Well after going through your blog I so much enchanted to see the beautiful pictures of herbs and as well the dishes prepared out of them. Your photography is of extremely high order. I have been working on Ginger too as it is known to have lot of medicinal properties especially with regards to ailments of stomoch. I must watch your blog on regular basis. Keep it up.

  24. Absolutely delicious--very flavorful, yet simple and relatively mild. Beautiful texture, and perfectly complimented by the lemon cream. I made a batch tonight with your Aloo Gobi (which, by the way, was also well loved by the entire family!) Thanks! :)

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