Creamy Gingered Carrot Soup with Wild Rice


SourceAdapted from Heaven's Banquet
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes


The sweetness and smoothness of carrots is a wonderful match for the earthiness of wild rice, and the soup always feels like a complete meal. Extra soup freezes well and makes a good standby.


1/3 cup
rice, wild (dry)
1 1/2 cup
1/3 cup
2 tablespoons
ginger, fresh (minced)
6 cups
carrot (diced)
1 1/2 cup
celery (diced)
1/2 teaspoon
4 cups
stock, vegetable
1/2 cup
orange juice
salt (to taste)
black pepper (to taste)


In a large saucepan, bring the water to a boil and stir in the wild rice. Cover, reduce the heat, and simmer until the water is absorbed and the rice is tender, 50-60 min.

Meanwhile, melt the butter or ghee in a large soup pot. Add the ginger, carrots, celery, and salt. Stir, cover, and cook over a low heat until the vegetables are very tender, 30-40 min. Remove from heat and let cool.

Once the vegetables are cooled, add to a blender or food processor along with vegetable stock and orange juice and puree until smooth. Pour pureed soup into a large saucepan and add wild rice to reheat. Thin with more vegetable stock if necessary. Season to taste with salt and pepper.