Carrot ginger soup

A delicious and creamy (yet cream-free!) carrot ginger soup recipe packed with vitamins.


  • 8 medium carrots (roughly chopped)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 tablespoons ginger (peeled and finely chopped)
  • 8 cups chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup flat leaf parsley (chopped)
  • salt and pepper (to taste)


  1. In a medium size pot over medium high heat, add olive oil, garlic and ginger and cook for 1 minute. Add onions and saute for 5 minutes (until onions are translucent).
  2. Add carrots and cook for 3 minutes. Add enough broth so that all vegetables are submerged, stir well and bring to a boil. Lower heat, cover and simmer for 30 minutes (until carrots are soft).
  3. Add chopped parsley, stir well and turn the heat off.
  4. Use and immersion blender (or regular blender) and blend until smooth. Adjust the consistency by adding more broth if the soup is too thick. Season with salt and pepper.


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