Carrot Soup with Ginger, Roasted Garlic & Cilantro

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Yield:  8 servings        

1 Tbsp  Butter
1 large  Yellow onion, diced
2 Tbsp  Ginger, peeled and chopped
1-1/2 lb Carrots, cut into ½ inch dice
To taste  Kosher salt and freshly ground black pepper
1/2 cup  White wine
8 cups  Chicken or vegetable broth
¼ cup  Arborio rice
2 ribs  Celery, diced
To taste Roasted Garlic (recipe follows)
1-1/4 cup Greek style yogurt
½ tsp  Freshly ground coriander
3 Tbsp  Cilantro, chopped (save several sprigs for garnish)
1 each  lemon, juice of

1. Place a 4 quart soup pot over medium high heat. Add the butter and onions; sauté until onions are translucent and golden. When onions are ready add the ginger and carrots to the pot along with some salt and pepper and cook, stirring frequently until the carrots are soft. Add the wine and continue cooking until pot is dry.


2. Add the broth, rice and celery, bring to a boil and simmer 15 minutes or so until the rice is cooked. Meanwhile, place the yogurt in a small mixing bowl and season to taste with the coriander, salt and pepper and cilantro; set aside.


3. Add the roasted garlic to the pot (you can probably use most of the head) and puree the soup in a blender in batches or with an immersion blender until smooth. Check seasoning and add a little lemon juice to taste. Transfer to soup bowls and top with a dollop of the cilantro yogurt and a sprig of cilantro.

Roasted Garlic
1 head Garlic
1 tsp Olive oil

1. Preheat oven to 350 degrees. Slice the top off the head of garlic and drizzle with the olive oil. Place in an ovenproof casserole, cover and bake 45 min. to a hour until the garlic is very soft and you can squeeze the cloves out of the skin.