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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Carrot Ginger Soup

Carrot Ginger Soup

Serves 4 to 6

3 tablespoons olive oil

1 small onion, finely chopped

3 tablespoons freshly grated ginger

2 pounds carrots, peeled and thinly sliced

6 cups chicken stock

½ cup freshly squeezed orange juice

½ cup heavy cream

¼ teaspoon ground cumin

½ pound lump crabmeat

1. Heat the oil in a large soup pot over medium-high heat. Add the onion, ginger, and carrots and sauté until the onion is tender, approximately 5 minutes. Stir in the stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the carrots are tender, approximately 20 minutes.

2. Puree the mixture using a hand-held blender or food processor. Stir in the orange juice, cream, and cumin and bring the mixture to a boil. Season with salt and pepper, to taste. Ladle the soup into individual bowls and garnish with the crabmeat.


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