Organic Carrot-Ginger Soup

As we find ourselves cooking at home much more these days, one thing is certain… deciding on a dinner menu can be a daunting task. If you’re not quite sure what you’re in the mood for, let us help! This mouth-watering soup from Chef Samantha Buyskes, of Simply Red Catering a great start to a Summer meal. Quick and easy to prepare and sure to impress your guests. Of course, all of our recipes are not complete without a glass of New York wine. See our suggested parings or experiment to discover what New York wine you like best!


  • 1½ tablespoons olive oil
  • 1 cup thinly sliced leeks (white parts only)
  • ½ large white onion, diced (about 1 cup)
  • 2½ pounds chopped carrots, peeled
  • 2 cups vegetable stock
  • 1 tablespoon chopped fresh lemongrass (can be omitted if not available)
  • 3½ teaspoon peeled and minced fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 cup carrot juice
  • ¼ cup heavy cream
  • ½ cup sour cream for garnish
  • ¼ cup toasted pumpkin seeds
  • fresh ground black pepper
  • 1 tablespoon chopped chives


Heat olive oil in a heavy-bottomed, large stockpot on high heat until hot. Cook leeks and onion 2-3 minutes until translucent. Add carrots, vegetable stock, lemongrass, ginger, cumin and curry. Simmer about 30 minutes. Whisk in carrot juice and heavy cream. Let mixture cool for 10 minutes, then pour into a food processor and purée. Strain through a fine-mesh sieve. Ladle into 4 bowls. Top with sour cream, toasted pumpkin seeds and chopped chives.