Recipe courtesy of Wolfgang Puck

Chino Carrot and Ginger Soup

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Cook: 1 hr 15 min
  • Yield: about 8 cups
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1 pound orange carrots

1 pound yellow carrots

1 pound white carrots

1/4 cup peanut oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion

Pinch red pepper flakes

1 tablespoon salt

1/2 teaspoon freshly ground white pepper

1/2 teaspoon turmeric

1 tablespoon honey, or to taste

8 cups vegetable stock

1 cup heavy cream

4 ounces butter

Oil, for deep-frying

1/2 cup julienne ginger


  1. Peel the carrots and slice thinly. In a stockpot, heat the oil and saute the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.
  2. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.
  3. Preheat oil to 300 degrees F.
  4. Deep-fry the ginger and drain on plate lined with paper towel.
  5. To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

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