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Carrots and leeks with ginger recipe

Carrots and leeks with ginger recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Leek side dishes

I added some fresh ginger and parsley to my carrots today and turned a simple side, into a fresh and different dish.

London, England, UK

15 people made this

IngredientsServes: 4

  • 1 tablespoon butter
  • 1 tablespoon minced root ginger
  • 3 medium carrots, sliced
  • 2 leeks, sliced
  • 4 tablespoons fresh parsley, chopped

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a saucepan over a medium heat, melt butter then add the ginger and cook and stir for 2 minutes.
  2. Add carrots and leeks and cook 8 minutes over low heat, until tender yet firm to the bite.
  3. Sprinkle with fresh parsley and serve!

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[Recipe] Chinese Ginger & Leek Chicken Stir Fry

This is my teeny tiny twist to my favourite dish from Chinese takeaway – the ginger & spring onion (scallion) chicken stir fry, which I have substituted the spring onions with a leek.

This batch of stir fry was a generous one in terms of portion size. This came about when there were discounted chicken tenderloins for about $8+ per kilo at Harris Farm Markets. Forgetting the fact that it was just two people in the Fuss Free Cooking household as well as I will be traveling to Melbourne in two days, I brought 1.5kg home! I used 500g for chicken biryani and the rest for this to make this speedy chicken stir fry, a couple hours before boarding the flight.

I know any practical and smart home cooks out there would have advised me to freeze the unused chicken tenderloins. But I will let you in on a little secret, I normally buy meat as I needed and don’t like to use frozen meat, if I can help it. I guess I have a pet peeve of seeing defrosted meat. I guess I am ready for your strange stares at me now ha!

With the amount food I in the fridge at the moment, let’s just say my beloved won’t be missing me because I left him enough food to feed an entire footy team!

I am also loving a smaller sized 1-cup Campbell’s Stock. A perfect size for making gravy and stir fry sauces without having an awkward amount of unused stock – (Not sponsored)

Carrot Ginger Soup

This recipe won first prize and $250 in our 2015 Almanac Recipe Contest. Congratulations to Ann Fin of Kansas City, Missouri!

This recipe was also featured in the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Roasted Carrot-Ginger Soup with Turmeric and Crispy Leeks

I was recently asked by a new acquaintance whether I had any side hustles. I replied, that my full-time job is one patchwork quilt of side hustles.

You know most of them, with online group health coaching being the latest addition. But one you may not be aware of, which I took to new heights this summer, is soup station operator and delivery girl.

Since food is my primary love language, whenever I have a friend who’s in need of extra comfort, assistance or nourishment, I always try to made a homemade food delivery. And 90 percent of the time, the dish in tow is soup.

I choose soup for the obvious reasons. First, it scores incredibly high on both the health and comfort spectrum. It’s also easy to freeze for later, and reheat or prepare for the here and now. More importantly, as a selfish altruist, it’s just as easy to prepare in the first place, or stock in my own freezer for a later delivery.

Over the summer, I provided much gratitude via soup to our dear friend and officiant, Rob, who has been battling stomach cancer, and to whom I owe so much more than just a quart container of creamy carrot soup.

When his wife, Debbie, told me what he had been craving—primarily, rich, creamy non-obtrusive things—I pioneered this coconut milk version of my favorite roasted carrot ginger soup recipe. It packs so much more nutrients than your typical cream of carrot soup (which he may have preferred, but which I was unable to ethically provide as a card-carrying health hedonist).

The turmeric lights the carrot color on fire with all its anti-inflammatory properties. The ginger fires up the gut, in a good way. The roasted leek and carrot gives it a rich oniony depth and a touch of sweetness. And the potatoes and coconut milk add even more vegan creamy goodness to the texture.

I also included this creamy cashew tomato soup and this green goddess soup as part of the delivery. But it was no surprise that the roasted carrot ginger soup took the grand prize of fan favorite.

Earlier this fall, after two of my girlfriends gave birth to their first child, I resurrected Phoebe’s Soup Kitchen to bring them doses of this healthy cream of carrot soup recipe. The reviews were similar, especially as the weather has turned beautifully crisp. And I gilded the lily to make it more eye-catching and texturally interesting by reserving some of the crispy leeks to sprinkle on top.

Read on for the recipe, and tell me in the comment:s what type of soup would you most want delivered for comfort, health and strength? You bet I’ll be adding it to my rotation!


Eating your vegetables has never been this enticing. Think outside of the crudité platter and find a new and interesting way to cook with carrots. Our recipe collection has inspiration and ideas for using carrots in every form, from raw to roasted to pickled. Find flavorful recipes like roasted baby carrots with marmalade or a sweet carrot risotto. Browse for good dinner party recipes featuring carrots, like our cabbage and carrot herbed slaw recipe, our easy glazed carrots recipe, or our creamy carrot casserole recipe. Snack away with recipes for carrot chips, and don’t forget dessert! A sweet carrot cake with cream cheese frosting is only the beginning.

6 Saves

Roasted Carrots And Leeks

Wash and peel carrots and cut into 1-inch chunks, or, if using smaller carrots, cut slightly longer pieces. Trim leeks, reserving tough parts for making stock if you wish. Split leeks in the middle lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as the carrots.

Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots toss and pan-roast until vegetables begin to brown a little. Add tarragon and salt and pepper. Transfer to a baking sheet and place in oven.

Add a little additional olive oil to the pan and saute leeks until they wilt and begin to caramelize. After carrots have baked for about 1 hour (less time if using small carrots), add leeks, toss with carrots and continue baking for about 15 minutes more, or until vegetables can easily be pierced with a fork, about 15 minutes.


Did you know that carrots are actually part of the parsley family? Fresh carrots are rich in beta carotene, vitamin A and C. They are low in calories making them a healthy choice. Carrots can be purchased fresh, frozen or canned.

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Cooked baby carrots are mixed with butter, brown sugar, lemon juice, and fresh parsley. It's a simple recipe but it makes a great side dish.

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Time: 30-60 minutes

These butter and honey glazed carrots are simple enough that you'll always have the ingredients on hand. Might just be a tasty way to save dinner one day.

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Time: under 30 minutes

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Time: under 30 minutes

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Time: under 30 minutes

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Method: crock pot
Time: over 5 hours

Made with ground cinnamon, carrots, orange zest, orange juice, canola oil, salt

Method: oven
Time: 30-60 minutes

Made with black pepper, sea salt, carrots, olive oil, cumin, water, lemon juice, honey

Method: stovetop
Time: under 30 minutes

Made with prepared mustard, vegetable oil, Worcestershire sauce, bell pepper, canned sliced carrots, white onion, condensed cream of tomato soup, sugar, vinegar.

Made with salt and pepper, Dijon mustard, parsley, red potatoes, carrots, green onion, margarine

Method: stovetop
Time: under 30 minutes

Made with salt and freshly ground black pepper, carrots, leeks, olive oil, dried tarragon

Method: oven, stovetop
Time: 1-2 hours

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Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

The Girl & the Fig Cookbook


  1. 1 Melt the butter in a large heavy saucepan over medium-high heat. Add the onion, leeks, fennel, and ginger and sauté until the vegetables are translucent, 5 to 7 minutes. Add the chicken stock and carrots. Cover and simmer until the carrots are tender, about 35 minutes.
  2. 2 Working in batches, purée the mixture in a blender. Blend in the cream and lime juice. Strain and season to taste. Thin the soup with about 3/4 cup warm water if necessary. Drizzle crème fraîche on the soup as a garnish.

Note: In this recipe we have added lime juice to balance the sugar of the carrots with some acidity, and the ginger gives the soup another layer of flavor.

Carrot Ginger Soup Recipe from the Rabbit Hill Inn Kitchen

A note from the chef:
This carrot ginger soup recipe follows a similar methodology as our butternut soup recipe, (indeed, many of our pureed soups follow a similar method). The main distinction of this carrot ginger soup recipe is that it is dairy free. It easily accommodates our dairy-free, vegetarian, vegan, and gluten free guests.

The real secret to this soup (which I’m about to share with you, don’t tell anyone) is using carrot juice (100% pure carrot juice) to cook the carrots in. This re-enforces the carrot flavor and really makes a soup with tremendous depth.

  • Have on hand: blender and fine mesh strainer.
  • Read the entire recipe, including chef notes, before you begin.


10 large carrots, peeled and cut into large chunks
Olive oil
1 medium Spanish onion, peeled and cut in half
2 leeks
Carrot juice – 100% pure carrot juice (try Bolthouse, or another quality brand), to cover
2 1-inch nubs of ginger, peeled and thinly sliced
2 cans of unsweetened coconut milk
Lime juice, to taste
Salt to taste

Step 1: Over medium heat, sweat the leeks and onion in a saucepan or dutch oven. Adjust heat as needed to slowly sweat the vegetables, being careful to not get any color on them. They should be very soft and translucent. Add the carrots and half of the ginger – sweat for another 2 minutes or so.

Step 2: Cover the vegetables and carrots with the carrot juice. Bring to a simmer, and simmer until the carrots are very tender and the juice has reduced by about half. Add the coconut milk and bring to a simmer.

Step 3: Working in batches as needed, blend the soup on high until very very smooth. I like to take the remaining raw ginger and add it to the soup when I’m blending. I like the contrast between the muted, background flavor of the sweated ginger and the pungent, peppery bite of the fresh ginger.

Step 4: Pass the soup through a fine mesh strainer into the storage vessel. Adjust the consistency with more carrot juice (if you have some) or water, and season with salt until the soup is seasoned for your palate. I like to add fresh squeezed lime juice to the soup to balance it (the carrots and coconut are usually sweet) and I think lime is delicious with the coconut, but lemon will work just fine as well.

Consider some great garnish ideas to enhance this Carrot Ginger Bisque Soup recipe:

  • Crisp carrot chips
  • Diced pickled carrots
  • Candied ginger
  • Candied or toasted pecans

BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.

Braised Leeks and Carrots with Toasted Crumb

You never know what you&rsquore going to find at the farmers market from one week to the next. In an organic food stall, we came across these beautiful little carrots with their bright green tops that were so fresh they hadn&rsquot quite realized that they&rsquod been plucked from the earth. When you find vibrant veg, it&rsquos a shame to bring it home only to shuffle it to the depths of your crisper drawer.

So I made a point to use them immediately. I didn&rsquot want to do anything to mask their flavor, only to enhance it. I felt the same for these gorgeous spring green leeks &ndash augment their natural essence not bury it in some other dish.

In fact, they were so pretty, I didn&rsquot want to do much more than rinse away the grit and trim them. To me, the best way to cook tender, fresh veg like this is an easy braise. A little vegetable broth, fresh herbs and a toasty oven-sauna transforms the raw vegetables into fork-tender succulence. I love that.

To give it a little more texture and crunch I sprinkled them with toasted pumpernickel breadcrumbs, though any kind of fresh toasted breadcrumbs would work.

This simple side dish comes together quickly and goes with any protein. We served ours with a roast chicken. Sublime. If you live in Florida &ndash get yourself to a farmer&rsquos market. If you&rsquore from anywhere else, a Whole Foods should have new baby carrots and leeks in stock.

Watch the video: Καροτόσουπα με Τζίντζερ


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