ccooke’s infamous three ginger soup follows

Category: Recipes

Rescued from lucien 2 JustInCase

CC has more recipies here


A pleasant soup for a cold winters morning, often best served as a beverage warmed in the microwave. The recipe was persueded out of the chef at a restaurant in the South of France by my Godparents while they were on holiday one year, and I got the recipe from them after they cooked it for me one birthday.

There are two variants in this book, the one I cook at the moment, which will probably change somewhat over time, and the one which is a faithful copy of the recipe used in the original restaurant.

Here’s the recipe as I cook it now:


  • 1 medium red onion, finely chopped
  • 2 large carrots, chopped
  • 6 heaped teaspoons of finely chopped root ginger
  • (we’re talking quite a lot here)
  • 3 balls of stem ginger, chopped
  • Powdered ginger (a fair bit)
  • 1 twig of thyme, fresh and shredded for preference
  • or 1 teaspoon otherwise
  • A mound of fresh oregano, chopped (or 1 teaspoon)
  • A mound of fresh basil, chopped (or 1 teaspoon)
  • A mound of fresh chives, chopped (or 2 teaspoons)
  • 1 litre of pure orange juice
  • 1 litre of pure tomato juice
  • Olive oil (for preferene)


  • Sweat the onions with a third of the root ginger for a few minutes.
  • Add the carrots and sweat for a further couple of minutes.
  • Pour in the orange juice, then the tomato juice, and finally add another third of the root ginger and 2 teaspoons of powdered ginger.
  • Bring the heat up and begin to simmer.
  • Add the herbs, and then simmer for 40 minutes.
  • Throw in the last of the root ginger, the whole of the stem ginger, and liquidise.
  • Add another 2-4 teaspooons of ginger powder to taste, season, and serve with moist fresh bread.

This is the recipe as I received it originally:

Original Recipe



  • 1 ltr Fresh, unsweetened orange juice
  • 1 ltr Fresh tomatoe juice
  • 150 gr Onions (peeled, chopped)
  • 2 TABLESPN Olive oil
  • 1 teaspn dried ginger powder
  • 3 teaspn finely grated fresh ginger (root)
  • 1 teaspn chopped parsley
  • 1 teaspn salt
  • 1 twig thyme
  • Bay Leaf
  • Large Carrot (peeled, chopped)


  • fry onions, do not brown
  • Mix all together and simmer for forty minutes
  • Liquidise, add 3 teaspoons of finely chopped preserved ginger
  • Reheat, check seasoning, and serve