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Jeanette's Cakes

Carrot and Ginger Soup


olive oil

medium onions, chopped

tablespoons peeled grated fresh gingerroot

1,5kg carrots, peeled and thinly sliced

cups water

4 cups milk

2 cubes chicken or vegetable stock

10ml  salt

5ml black pepper

2 bay leaves

5ml cinnamon




  • Heat the oil in a large saucepan or pot over medium heat.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add gingerroot, cinnamon and bay-leaves and cook for 2 minutes longer.
  • Add the 5 cups water, salt, pepper, bay leaves and the stock cubes to the onions. Heat until it is boiling over high heat.
  • Reduce heat to low, cover and simmer carrots until tender, 15 to 20 minutes.
  • Use a blender to blend carrot mixture, in batches, until smooth.
  • Add more salt and pepper to taste.
  • Heat soup over low heat until hot.
  • Ladle into bowls and serve.