Carrot Ginger Soup.

Now that I know my pressure canner isn’t going to explode and kill my family, I decided to make something tasty. My entire family likes Carrot Ginger Soup, but my usual recipe includes almond butter (not something that should be included in a recipe to be pressure canned) so I did a bit of Googlin’ to find something that sounded good.

Carrot Ginger Soup

Carrot Ginger Soup

It turned out beautifully – 6 lovely quarts full of soup (still bubbling when I took this photo). The flavour is bright and cheerful and might even be better than my deeper, nuttier version.

Here’s the recipe:

Carrot Ginger Soup

6 tablespoons butter
4 whole cloves garlic, peeled
2 large Spanish onion, peeled and diced
4 ribs celery, sliced
6 pounds carrots, peeled and sliced
6 tablespoons peeled and chopped fresh ginger
16 cups chicken or vegetable stock
2 teaspoon ground coriander
2 teaspoon ground ginger
1 cup honey
Kosher salt (to taste)
Freshly ground black pepper (to taste)


  1. In your favourite large pot, melt the butter.  Saute the garlic, onion, celery, carrots, and ginger root in the melted butter for about 10 minutes.
  2. Add the stock to the pot and bring to a boil.  Reduce heat and simmer until the carrots are tender.
  3. Remove the pot from the heat.  Add the spices (not the salt or pepper) and honey. Stir well.
  4. Puree with an immersion blender or in a regular blender (small quantities at a time) until the soup is smooth and no chunks remain.
  5. Taste soup – add salt and/or pepper if desired.
  6. Ladle the soup into prepared jars, leaving 1 inch of head space at the top. Make sure to wipe the rims of the jars so no residue remains.
  7. Put rings and lids on jars.
  8. Pressure can at 11 pounds for 85 minutes.
  9. Check seals and store. If jars do not seal, put soup in fridge and eat within a few days.
  10. To serve, heat and eat OR heat and add a small amount of cream before serving.

2 thoughts on “Carrot Ginger Soup.

    • Carrot Ginger Soup, Refined!
      Makes 4 large servings.

      2 tbsp. olive oil (or vegetable, if you like)
      1 tbsp. butter
      1 large yellow onion, chopped
      4 cloves garlic, minced
      1 1/2 lbs. carrots, peeled and chopped
      2 stalks celery, finely chopped
      4 tbsp. fresh ginger, peeled and grated
      5 c. broth (I like vegetable)
      salt and freshly ground pepper to taste
      1/2 c. heavy cream
      1/4 c. pure almond butter (no sugar, salt)

      Heat butter and oil in a large soup pot. Add onions and garlic, sautee.

      Add carrots, celery and ginger. Cook until everything is soft.

      Stir in the broth, salt, and pepper. Simmer for about 20 minutes.

      Puree in blender or with an immersion stick blender.

      Pour soup back into pot, stir in cream and almond butter.

      We add a LOT more ginger and garlic because we like it spicy and noticeable. We don’t add salt. The original recipe calls for thyme and bay leaves – I leave both out. You can use other broths – for some reason, vegetable works best for our taste buds. Freezes well, if you have any left, which is unlikely in our house.

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