Carrot Ginger Soup



  • 1 bag (1 pound/450 g) baby carrots
  • 1/2 teaspoon (2.5 ml) salt
  • 3 tablespoons (42 g) unsalted butter
  • 1 large onion, peeled and chopped
  • ¼ teaspoon (1.25 ml) white pepper
  • 1 teaspoon (5 ml) minced fresh ginger
  • 2 tablespoons (30 ml) orange zest
  • 1 quart (0.9 liters) vegetable stock (use only what you need for serving)
  • Chopped fresh herbs (dill, chives, fennel, thyme) for garnish


  1. Wash the carrots well and slice them evenly.
  2. Fill and preheat the SousVide Supreme water oven to 180F/32C.
  3. Put all the ingredients, except the vegetable stock and garnishes into a cooking pouch and vacuum seal.
  4. Submerge in the water oven to cook for 2 hours or until the carrots are quite tender when pressed between your fingers through the pouch.
  5. Pour the contents of the pouch into a blender when slightly cook and puree the soup until smooth. Add about half the stock and puree again. Add the remainder of the stock if you’d like a thinner soup.
  6. Taste and adjust salt and pepper to your preference.
  7. Put into a tureen or pot and keep warm for serving.
  8. Ladle into bowls and garnish with fresh herbs.
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