If you are looking for a great soup for fall, here’s a favorite at my house. I got this recipe from my friend Lynn Siewert.


Carrot-Ginger Soup


2 quarts vegetable stock

6 good size carrots, peeled and thick sliced

2 macintosh apples, peeled and thick sliced

2 leaks, sliced thin, white and pale green parts only

½ c. plus 2 T. butter

4-6 chunks crystallized ginger

¼ t. ground ginger

½ t. sea salt

¼ t. white pepper

1 c. half and half

sour cream for garnish



Steam carrots in microwave with a little of the broth, until tender. Meanwhile, sauté leeks and apples in the butter until soft and slightly caramelized.

Puree vegetables in blender, in batches, until mashed potato consistency. Add a bit of broth if needed.

Combine pureed veggies, broth and seasonings in large stock pot. Bring to gentle boil, then lower heat. Simmer 45 minutes or more. Add half and half in last five minutes or so, to just heat it up.

Garnish with sour cream if desired.