Learn to make White Oak Pastures’ carrot ginger soup

  • C. W. Cameron
  • For the AJC
12:00 a.m. Wednesday, Oct. 4, 2017
CONTRIBUTED BY LAURA MORTELLITI

From the menu… White Oak Pastures Dining Pavilion, 22775 Highway 27, Bluffton. 229-641-2081. whiteoakpastures.com

I recently had a wonderful lunch with wonderful friends at White Oak Pastures in Bluffton, Georgia, and really enjoyed the carrot-ginger soup. Could you please ask the White Oak Pastures chef if he would share his recipe for this unusual soup? I do hope that the recipe is simple enough that I can enjoy this soup at home – it’s a long lunch-run drive from Virginia-Highland to Bluffton. Thanks in advance. — John Wolfinger, Atlanta

Reid Harrison, executive chef for White Oak Pastures, was happy to share this recipe, a seasonal favorite at the farm’s restaurant. When sending it, he wrote, “This is a fabulous early spring soup that uses young sweet and flavorful spring carrots and gets a little tang and spice from fresh ginger. It’s a slightly sweet, slightly spicy, bright soup that will leave you feeling nourished.”

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Because almost every ingredient used in the restaurant is grown on-site, the carrots, ginger and bone broth in this recipe are all from the farm. You can buy their bone broth online and it can be shipped to you, visit their General Store in Bluffton and make your purchase in person or order for delivery to their booth at the Peachtree Road Farmers Market. Harrison uses bone broth because it’s a little more nutrient-dense than regular chicken broth. You can use whatever you have on hand.

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