Make Nicks on Broadway’s Carrot Ginger Soup at Home

Chef Derek Wagner shares the secret for making the restaurant's lovely seasonal soups.

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Carrot soup at Nicks on Broadway. Photo from @nicksonbroadway on Instagram.

Nicks on Broadway is all about those seasonal soups, and right now they have a spring asparagus and potato version on the menu, available for dine-in or takeout, or you can try to make chef/owner Derek Wagner’s soup recipe at home. Here he highlights carrots and ginger, but you can easily sub in whatever veggies you have on hand. Nicks on Broadway, 500 Broadway, Providence, 401-421-0286; 401-421-0287,

Carrot Ginger Soup

Serves 4-8 (depending on your serving size)

If you haven’t already heard me wax on extolling the virtues of soup, here I am again. It really is the perfect snack, compliment to any dinner, or a meal all in itself. I love to make soup. I love to eat soup! Once you learn this simple, one pot technique, you really can draw outside the lines with confidence and make countless varieties of different soups by changing the veggies, the spices and the garnishes. I hope you enjoy this simple, fun, delicious recipe that I’ve modified to make it easier to create in the comfort of your own home kitchen. If 2020 has taught us anything, it’s that comfort, nourishment and joy are fundamentally important to our lives. Soups always do that for me. -Chef Derek Wagner

Soup Ingredients

2 Tbsp olive oil to start
1 cup sliced sweet onion (1 medium)
4 cups of carrots (washed, peeled and roughly chopped)
1⁄4 cup roughly chopped garlic
1 cup white wine
4 cups stock; homemade veggie stock or chicken broth or a low sodium option work great
1 Tbsp freshly squeezed lemon juice (to season to taste)
1⁄2 tsp turmeric (optional)
1⁄4 tsp ginger (ground or 2 x fresh) (optional)
1⁄4 tsp coriander (ground) (optional)
1⁄4 tsp paprika (optional)
1 tsp granulated sugar (optional)
1 bay leaf (optional)
Fine ground white pepper (to taste)
Kosher salt (to season to taste)
Freshly ground black pepper (for garnish)
Olive oil (to coat pan and I like to use a really nice EVOO to finish garnish on the soup)

  1. Get all ingredients and supplies assembled before you start. This will make everything neater, smoother and more fun.
  2. Heat medium-sized saucepan (4-8 qrt) on medium heat until hot; add 2 tablespoons of olive oil and quickly add onions, cook and stir about 3-5 minutes until onion is soft and translucent. Add 1 teaspoon of salt and 1⁄2 teaspoon of ground pepper and other spices, and stir. Add chopped garlic, then white wine, and stir. Cook approximately 5 minutes or until the wine has reduced by half.
  3. Add carrots and other veggies. Add stock. Bring to boil and then lower heat to a simmer, cook until vegetables are completely tender, approximately 10-15 minutes, depending on thickness of veggies.
  4. Using stick blender(immersion) or standard blender (Vitamix works the best!), blend the soup until smooth.
  5. Return soup to the pan and low heat, season adjust with lemon juice, salt and pepper, and reserve until serving.
  6. Remove from heat. Serve hot in deep bowls, garnish with generous dollop of sour cream, a little drizzle of olive oil and serve with crusty bread.


A perfect garnish for this soup is a generous dollop of sour cream or crème fraiche just as you are serving it, however, you can get creative here.

Other great topping options: pesto, goat cheese, burrata, roasted mushrooms, grilled and chopped chicken, fresh chopped parsley or chives, diced tomatoes (when in season), chili oil, chili flakes

4 ounces sour cream or crème fraiche


Grab some good bread from a local baker. We use our own house baked breads for this, but a baguette or any crusty loaf would be perfect.
Depending on the type of bread you choose, your time and your creativity, you can serve this all sorts of ways. If you have a nice fresh, crusty loaf, sometimes simple is best, and heated with butter and sea salt is tops.

Seeded crackers, crispy toast or garlic croutons also make great accompaniments.

Serving Ideas

To make this a heartier entrée, double the portion size and finish with grilled or roasted chicken and/or chickpeas, lentils and chopped leafy greens like chard, kale, arugula or spinach.

Try adding other veggies to this. Once you get the method, this is a fantastic technique for making soups at home and the sky really is the limit. All other root veggies work fantastic. Squash, mushrooms and sweet potatoes are all lovely additions or substitutions. Depending on how dense veggies are, you may simply have to adjust the amount of stock to get the desired consistency when substituting.

Finish soup with coconut milk. So good! Silky, delicious, lovely.



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