A pot of soup on the stove is the ideal heat to your body’s furnace, especially on the cold, snowy days as  New England continues to experience.   My friend Diana Prince has the antidote, her Carrot-Ginger Soup.  Even if you think you can’t cook, you can make this!  It’s very easy, inexpensive and with just a few ingredients, the end result is a fabulous meal.

Diana made this soup as a demo at work a couple weeks ago and when I came in, everyone was oohing and ahhing , I instantly I needed to try it. It’s so good, I went home that evening made a batch and ate it for the entire week!  There are many carrot soup recipes available, but this one simply stood out.  Probably because of the slight smokiness due to the inclusion of bacon!

This soup is a one pot dish, cooked in either a large pot or Dutch oven and is finished off in a blender or with a stick blender (also known as an immersion blender) blitzing into a lovely creamy consistency.  No need to worry about cutting or chopping anything, because almost everything is done for you, courtesy of the grocery store. From the stock (chicken or vegetable) available in cans or cartons to the carrots bagged and the celery and onion pre-chopped fresh, I promise you can’t mess this up.

You’re simply sautéing the bacon and veggies, adding the stock to both, and bring to a boil and simmer. Ta da, you’ve made soup! But there’s more fun — if using a stick blender, put it into the pot and turn it to low, gently whirl it around until you have the consistency you want.  If using a counter-top blender, add a cup or two of the soup at a time to the blender, cover and hold a towel over the top, again, turn on low and give it a whoosh.  You can puree all or just some all with a delicious outcome.

Eaten from a bowl or poured into a deep mug, that first spoonful is like that favorite blanket you wrap around yourself.

Carrot-Ginger Soup

 Course Appetizer, Main Course


  • 1 oz butter

  • 1 lb carrots, peeled and chopped You can buy bagged baby carrots which are already peeled

  • 1 stick celery, chopped

  • 1 onion peeled and chopped use a small onion

  • 1/4 turnip, peeled and diced

  • 1 piece fresh ginger, chopped

  • 3 slices bacon

  • 1 tbs flour

  • 4 cups chicken or vegetable stock

  • salt & pepper


  1. Heat the butter in a large heavy stock or Dutch oven and saute the vegetable and bacon for 5 minutes.  Add the flour and cook for 1 minute. Gradually stir in the stock and bring to a boil.  Season well with salt and pepper and allow to simmer covered for 30-40 minutes, until the carrots are soft.  

  2. Allow to cool, puree with either a blender or stick blender until you have your desired consistency.  

  3. Warm through again, serve and enjoy!