Chilled Carrot and Ginger Soup

Enjoy the season’s leeks with the last of the carrots for this refreshing summer soup. Garnish with thin slices of lemon, lime or orange.
Photography By Sarah Seddon | May 15, 2007


Sweat the shallots and leek in the butter. Add the chopped carrots, grated ginger and salt and pepper. Stir well. Then add the chicken stock and rice and simmer for 30 minutes.

Puree the soup in a blender (being careful with the hot liquid) or with an immersion blender, strain and chill.

Before serving add the cream and adjust seasoning with salt and pepper.

About this recipe

Recipe courtesy of Chef Pascal Dionot of Classic Cooking.


  • 3 tablespoons chopped shallots
  • 1 leek, white part only, chopped
  • 2 teaspoons butter
  • 7 carrots
  • 2 tablespoons grated ginger
  • 2 quarts chicken stock
  • 2 tablespoons long-grain rice
  • 1 cup heavy cream
  • Salt and pepper
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