Carrot Ginger Soup by Paulding & Company

Image credit: Paulding & Company
Image credit: Paulding & Company

Paulding & Company is a family-owned and -operated catering business based in California’s San Francisco Bay Area.  Founded by talented mother-daughter duo Terry and Tracy Paulding, the creative enterprise recently shared its recipe for Carrot Ginger Soup. Refreshing, with an inventive palette of flavors, this recipe yields 6 servings (approximately one cup per person) is certain to be enjoyed wherever it goes.

Carrot Ginger Soup
Courtesy of Paulding & Company


  • 1 onion
  • 1 lb. carrots
  • 1-inch piece ginger
  • 1 clove garlic
  • 2 tsp olive oil
  • Pinch cayenne pepper, or more to taste
  • 1 quart water plus 1 tbsp light miso
  • salt & freshly ground pepper to taste (or white pepper)
  • chiffonade of basil or Thai basil for garnish


  1. Peel and coarsely dice onion.
  2. Peel and slice carrots.
  3. Peel and slice ginger (scrape skin off ginger with the dull back-side of a paring knife).
  4. Peel and chop garlic.
  5. Warm olive oil in a heavy bottomed saucepan. Add onion, carrots and ginger.
  6. Sauté over medium heat until starting to soften.
  7. Add garlic, and continue to cook for a minute longer.
  8. Add cayenne, water and miso, and bring to a boil over high heat.
  9. Turn down to a simmer and cook, covered for 15 minutes.
  10. Taste, and add salt and pepper as needed.
  11. Continue to cook another 10 minutes, until very soft. Puree in the blender until smooth. Adjust seasonings and add more water if too thick.
  12. Garnish bowls of soup with a chiffonade of fresh basil or Thai basil, and serve.


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