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  • Writer's pictureRobert Adams

Carrot-Ginger Soup

Updated: Oct 9, 2023

HERE IT IS OCTOBER, a month that features blue skies and colorful leaves; and always a few days that introduce us to the notion that big changes are coming. Yes, that describes October in the Northern Hemisphere.

I ran across a poem by the beloved poet Robert Frost that also frames the month. A bit cryptic for me, but still delightful, especially as I took the liberty to shorten it just a bit.


O hushed October morning mild,

Thy leaves have ripened to the fall;

Tomorrow's wind, if it be wild,

Should waste them all.

The crows above the forest call;

Tomorrow they may form and go.

O hushed October morning mild,

Begin the hours of this day slow.

Make the day seem to us less brief.

Hearts not averse to being beguiled,

Beguile us in the way you know.

Robert Frost

OK, on to one of my favorite October manifestations. It is hard to imagine making soup when our temperatures are heading to the 80s for the next few days. But bear with me, I want to finish this essay and make the soup so I can play golf while still wearing shorts.

My northern Michigan farm markets have all been helpful this past week offering organic carrots, sweet potatoes, Honeycrisp apples, jalapenos, and fresh ginger root. I knew I would create a recipe leaning gently on my three favorite chefs. Jennifer Segal, Ina Garten, and Jessica Gavin.

I often combine the “best of their best” and then add my own twists. It makes me feel just a little more creative and in control.

Thank you, ladies.

October’s Carrot-Ginger Soup


4 Tablespoons unsalted butter.

1 Large yellow onion, chopped.

1/2 Chopped jalapeno.

2 Tablespoons chopped gingerroot.

1 Pound carrots, peeled and chopped into 2-inch pieces.

1 Medium sweet potato, baked, peeled, and chopped into 1-inch pieces.

1 Large russet potato, baked, peeled, and chopped into 1-inch pieces.

8 Cups homemade chicken broth.

2 teaspoons salt.

1 Sweet-tart apple peeled and chopped into 1-inch pieces.

2 Tablespoons of honey.

Freshly ground black pepper,


I bake my potatoes El dente and peel them after they cool thinking this brings out their natural sweetness. Sauté the onions in the butter for five minutes until translucent. Add ginger and chopped jalapeno peppers and continue for two more minutes. Add the 8 cups of chicken broth and all the remaining ingredients and simmer uncovered for thirty minutes.

I then use my immersion blender and puree the ingredients.

Back on the burner on low heat for another ten minutes and it is soon time to serve.

I serve the soup in a bowl, add a dollop of yogurt or sour crème, top with nuts or seeds, and sprinkle on cinnamon.

Oh, my, October bounty at her best!

Writer's note: I just had the soup for lunch today. It was superb. The jalapeno and ginger gave this a nice extra kick. Now, I'm off to the golf course donning my shorts.

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