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Carrot and Ginger Soup with Viognier

Posted Feb 23rd, 2016 in Recipes

Carrot and Ginger Soup with Viognier

Carrot Ginger Soup Recipe

"Sorry mate, have to dash! We have a dinner party to attend!" is almost an everyday phrase heard of Keith, one of our sales associates. "Fantastic with the Viognier!"  Keith Mills - Customer Service

Prep time: 15 minutes
Cook time: 25 minutes
Yield: Serves 4-5


  • 3 Tbsp unsalted butter
  • 1 1/2 lbs. of carrots (6-7 large carrots), peeled and sliced thin
  • 2 cups chopped white or yellow onion
  • 3 tsp finely grated ginger
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 3 large strips of zest from an orange
  • salt to taste


  • Chopped chives or parsley
  • heavy cream
  • fresh grated nutmeg


  1. Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
  2. Add the stock and water and the ginger the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
  3. Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender or food processor and purée until completely smooth.  Add more salt to taste.
  4. Garnish with a drizzle of heavy cream, chopped chives or parsley and a sprinkle of fresh nutmeg.
Try this with our 2014 Viognier!

Recipe Credit:  http://www.simplyrecipes.com/recipes/carrot_ginger_soup/#ixzz410SRsF2p
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