Carrot Ginger Soup

  By forum  , ,

November 14, 2017

A zippy and creamy soup made with carrots.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings


Heat oil in a large saucepot over medium high heat. Add carrots, onions and garlic and saute until vegetables are fragrant and translucent, about 3-4 minutes.

Add stock, milk, salt, pepper and ground powdered ginger.

Bring soup to boil, reduce heat, and let simmer for 20 minutes.

Add grated ginger root. Turn off heat and cover pot. Let steep for 5 minutes.

Puree soup in batches in a blender, carefully avoiding spills that can burn you.

Serve hot or cold. Garnish with sour cream if desired.


1 TBS extra virgin olive oil

1 lb carrots, peeled and cut into 1" chunks

1 ½ cups onion, cut into 1/2" diced

3 cloves garlic, minced

4 cups vegetable stock

2 cups milk

½ tsp salt (or to taste)

¼ tsp pepper

1 ½ TBS ginger root, fresh, grated

1 tsp ginger powder, ground

2 TBS sour cream for garnish (optional)


Nutrition Facts

Sodium1152 mg
Potassium521 mg
Protein5.8 g
Cholesterol13 mg
Sugar15 g
Total Fat9.3 g
Saturated Fat48 g
Total Carbohydrates24.5 g
Dietary Fiber3.8 g

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