Gingered Carrot Soup Shooters

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gingered carrot soup

This versatile soup can be served hot, cold, or at room temperature. Serve shooters as an appetizer or full servings as part of the main course.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 full servings or 25 mini shootersServings


  • 3 tablespoons olive oil
  • 2 leeks, chopped (white and light-green parts only)
  • 4 cups carrots, peeled and  coarsely chopped (about 2 pounds)
  • 1 cup sweet potato, peeled and coarsely chopped
  • 1 ½ teaspoon salt
  • 6 cups low-sodium chicken stock, such as Manischewitz
  • 1 cup water
  • ⅓ cup raw white rice
  • 2 garlic cloves, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 bay leaf
  • 2 tablespoons honey
  • ½ cup soymilk
  • ⅛-¼ teaspoon nutmeg
  • Freshly ground pepper, to taste

Frizzled Leeks

  • 2 medium leeks, cut lengthwise, then crosswise into 2-inch very thin strips.
  • Canola or vegetable oil for frying


1. Heat oil in a large pot on medium heat. Sauté leeks for about 5 minutes. Add carrots, sweet potato, salt, and thyme and stir well to coat with oil. Sauté for another 5 minutes. 

2. Add the stock, water, rice, garlic, ginger, and bay leaf. Bring to a boil and then lower to a simmer. Cover and simmer on low heat for 30-40 minutes until all vegetables are tender. Discard bay leaf. 

3. Puree soup in a food processor or blender (or use an immersion blender in the pot). 

4. Return soup to pot; add honey, soymilk, nutmeg, and salt and pepper to taste. Adjust seasonings; add more water or soymilk for desired consistency if needed. 

5. Serve hot or cold, garnished with chopped parsley or Frizzled Leeks (recipe below).

Frizzled Leeks:

It is essential that one clean leeks well – each layer is full of grit and dirt! Once cleaned, dry well prior to frying. See below for cleaning options.

1. Pour about ½-inch layer of oil in a large frying pan, and heat over medium-high  heat. Once oil is hot (you can test this by throwing a chopped  leek in the pan – if it sizzles upon contact, the oil is ready), add leeks  and fry until golden. Remove with slotted spoon or spatula and drain  on paper towels or brown paper.


• Once split lengthwise, swish and soak in cold water, running your  finger down each layer to remove excess dirt OR

• Chop as described above, then soak all chopped leeks in water, swish  and agitate, and repeat a few times until water is clean.

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.

Fall 2015 Magazine