Carrot Ginger Soup


  • 1 pound Carrots – Peeled and diced
  • 1 oz. Ginger – Peeled and diced
  • 8 oz. Yellow Onion – Peeled and diced
  • 4 oz. Celery – Cleaned and diced with leaves
  • 1 oz. Garlic – Peeled and smashed
  • 2 Tbsp. Canola Oil
  • 1 Tbsp. Yellow Curry Paste
  • 1 Tbsp. Sherry Wine
  • 14 oz. Coconut Milk
  • 18 oz. Vegetable Broth
  • 2 tsp Lemon Juice
  • 1 Tbsp. Brown Sugar


  1. In a stockpot, saute the carrots and ginger for about five minutes over medium heat.
  2. Add onions, celery and garlic. Saute until onions get soft and start to caramelize.
  3. Add curry paste and cook until about one minute until it becomes fragrant.
  4. Deglaze the pan with sherry wine and cook for about two minutes.
  5. Add coconut milk, vegetable broth, lemon juice and brown sugar.
  6. Cook until the carrots are soft enough to puree.
  7. Remove from heat and puree in blender until smooth.

Serve with warm rustic bread.

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The Lodge at Geneva-on-the-Lake 4888 North Broadway (State Route 534) Geneva-on-the-Lake, Ohio 44041 866-806-8066