Carrot Ginger Soup Recipe by Dorianne Loshitzer

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PHOTO: Dusty Lu

Parisian Delight


Dorianne Loshitzer, 25, has a liberal arts degree from New York University and a culinary diploma from Le Cordon Bleu Paris. Fresh out of school, her passion and talent as a chef earned her a gig at one of LA’s premier seafood restaurants, Son of a Gun. While developing her professional chops in the kitchen, Dorianne discovered a new outlet for her creativity by working alongside her talented interior designer mother, Thea Segal. Today, Dorianne is an established interior designer with Thea Home Inc., creates new recipes in the kitchen and is reminiscent of a young Martha Stewart (although she currently has no insider trading ambitions). She believes that the recipe for any occasion is a balance of warmth, elegance and simplicity, traits she hopes to bring out in all her finished work, from dishes to designs.

This carrot ginger soup is her go to for pretty much any occasion. Its bright orange color is pretty spectacular for keeping with the fall and winter spirit. Dorianne has been making this soup since she started cooking; it’s the one recipe that she makes at least once a week to keep on hand in her fridge. It is healthy, refreshing, cost effective and always a crowd pleaser. The garnishes give it that extra oomph, crunch and elegance.

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Dorianne making soup

PHOTO: Dusty Lu

Serving Soup

PHOTO: Dusty Lu

Carrot Ginger Soup
  • 3 Tbsp butter
  • 1 Tbsp of olive oil
  • 2 lbs of carrots, peeled and cut into half inch slices
  • 2 onions, roughly chopped
  • 2 Tbsp of fresh ginger, peeled and grated
  • 4 cups (or more) of chicken stock
  • salt and freshly ground pepper
  • 4-6 Tbsp of creme fraiche (or sour cream)
  • ½ bunch chives, chopped
  • toasted pine nuts (or sunflower seeds)
  1. In a large pot on medium-high heat, heat/melt butter and olive oil. Add chopped onions and let sweat gently making sure not to brown until the onions become soft and translucent; about 5 minutes. Add carrots and ginger; sauté 2 minutes. Add chicken stock, bring to a boil and cover partially and simmer on lower heat until carrots are very tender; about 20 minutes. Cool slightly.
  2. Puree soup in blender in batches, season with salt and pepper. Soup can be made one day ahead and covered and chilled.
  3. Bring soup to simmer, thinning with more chicken stock (if needed). Top each bowl of soup with a tablespoon of crème fraiche, chopped chives, and pine nuts.

Dorianne's Kitchen

PHOTO: Dusty Lu


PHOTO: Dusty Lu

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