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Carrot and Onion Soup

Contributed by: Chris WebAdmin. of

Creamy, with just right amount of spice. This soup will be sure to chase away the winter blues. Make a big batch so there is some to freeze for those impromptu gatherings.


  • 2 tbsp Butter 30 mL
  • 1 Large Ontario Onion
  • 8 Ontario Carrots
  • 4 cups Chicken broth 1 L
  • 1/2 tsp Ground Ginger 2 mL
  • 1/2 tsp Ground Pepper 2 mL
  • pinch Cayenne
  • 1 can Evaporated 2% or skim milk 380 mL


Peel and slice onion. Scrub carrots with vegetable brush and scrape lightly, if needed. Cut into 1" (2.5 cm) chunks. Melt butter in a heavy bottom pot. Saute onion until soft, do not brown. Add chicken broth, carrots, potato, ginger, pepper and cayenne. Cover, bring to a boil, reduce heat and simmer 20 minutes. Allow to cool.

Puree mixture in blender or food processor. Stir evaporated milk into puree soup moisture. Reheat if necessary, but do not let boil.

To Make This Recipe Suitable For A Vegetarian Diet:

Replace Chicken or Beef Broth with Vegetable Stock.

Serving Size: Makes 6 to 8 servings.

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