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a bowl of carrot ginger soup|Carrot Ginger soup recipe from Rabbit Hill Inn|Carrot ginger soup recipe at Rabbit Hill Inn||carrot ginger soup recipe|

Carrot Ginger Soup Recipe from the Rabbit Hill Inn Kitchen

This heavenly Carrot Ginger soup recipe will get huge applause.  It is an easy bisque soup recipe with a few interesting nuances that take this carrot soup over-the-top!

A note from the chef:
This carrot ginger soup recipe follows a similar methodology as our butternut soup recipe, (indeed, many of our pureed soups follow a similar method). The main distinction of this carrot ginger soup recipe is that it is dairy free. It easily accommodates our dairy-free, vegetarian, vegan, and gluten free guests.

The real secret to this soup (which I’m about to share with you, don’t tell anyone) is using carrot juice (100% pure carrot juice) to cook the carrots in. This re-enforces the carrot flavor and really makes a soup with tremendous depth.

Prep notes:

  • Have on hand: blender and  fine mesh strainer.
  • Read the entire recipe, including chef notes, before you begin.


10 large carrots, peeled and cut into large chunks
Olive oil
1 medium Spanish onion, peeled and cut in half
2 leeks
Carrot juice – 100% pure carrot juice (try Bolthouse, or another quality brand), to cover
2 1-inch nubs of ginger, peeled and thinly sliced
2 cans of unsweetened coconut milk
Lime juice, to taste
Salt to taste


Step 1: Over medium heat, sweat the leeks and onion in a saucepan or dutch oven. Adjust heat as needed to slowly sweat the vegetables, being careful to not get any color on them. They should be very soft and translucent. Add the carrots and half of the ginger – sweat for another 2 minutes or so.

Step 2: Cover the vegetables and carrots with the carrot juice. Bring to a simmer, and simmer until the carrots are very tender and the juice has reduced by about half. Add the coconut milk and bring to a simmer.

Step 3: Working in batches as needed, blend the soup on high until very very smooth. I like to take the remaining raw ginger and add it to the soup when I’m blending. I like the contrast between the muted, background flavor of the sweated ginger and the pungent, peppery bite of the fresh ginger. 

Step 4: Pass the soup through a fine mesh strainer into the storage vessel. Adjust the consistency with more carrot juice (if you have some) or water, and season with salt until the soup is seasoned for your palate. I like to add fresh squeezed lime juice to the soup to balance it (the carrots and coconut are usually sweet) and I think lime is delicious with the coconut, but lemon will work just fine as well.

Consider some great garnish ideas to enhance this Carrot Ginger Bisque Soup recipe:

  • Crisp carrot chips
  • Diced pickled carrots
  • Candied ginger
  • Candied or toasted pecans

BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.

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