Carrot Ginger Soup


prep 0:30       total 1:00


8 servings



1/4 cup extra virgin olive oil (EVOO)
1 yellow onion (chopped)
5 cloves garlic (peeled and minced)
1 tbsp. ginger (peeled and minced)
3 lbs. carrots (peeled, chopped, and stems removed)
3 cups organic low sodium chicken stock
3 tomatoes (seeds removed)
1 tsp. lemon zest
Salt and pepper to taste


In a large pot, heat EVOO to medium and add onion, garlic, and ginger. Stir until softened and be careful not to burn! Add carrots, saute for 2 minutes. Pour chicken stock over carrots until just covered. Add tomatoes and lemon zest. Bring to boil, then reduce heat, cover, and simmer for 30-40 minutes. Ladle soup in batches into blender. Pulse until smooth. Salt and pepper to taste.

Author's Comments

Try garnishing with croutons, julienne carrots, ginger, or lemon zest. Enjoy!

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