By Justin Beaver, BFC Board Member and Sourcing Chair

With a new year comes two things: resolutions and cold weather. And what better way to keep the chill away than a piping-hot bowl of soup? In Pennsylvania, we take soup for granted. When I was in Nashville, finding a decent bowl of soup was nearly impossible. My wife and I managed to locate one restaurant with the diner-style soups we knew and loved. This desire for a comforting bowl of hot soup led us to create this recipe for carrot ginger soup. This soup has lots of antioxidants, vitamin A, and vitamin C. It is perfect to keep you warm and healthy this cold season.

Carrot Ginger Soup
Yield: about 2 quarts


  • 3 Tbsp olive oil
  • 1 1⁄2 pounds carrots, peeled and roughly chopped
  • 1 fennel bulb, sliced
  • 1 yellow onion, sliced
  • 1 inch ginger, peeled and roughly chopped
  • 1 Tbsp turmeric
  • 2 cups carrot juice, if unavailable, substitute vegetable stock
  • 4 cups vegetable broth, plus more as needed
  • 1 orange, zested
  • 1 bunch of thyme wrapped in cheesecloth
  • Salt and pepper to taste


  1. Over medium heat, sweat the onions and fennel in the olive oil until translucent.
  2. Add the carrots, ginger and turmeric. Sweat until fragrant.
  3. Add the juice, stock, orange zest, and thyme when fragrant.
  4. Simmer until vegetables are tender. Add more stock, as needed, to keep the vegetables submerged.
  5. In batches, purée until smooth.