Ginger-Carrot Soup

Pat Englehart


This soup is a healthy soup packed with plenty of vitamins and minerals.


★★★★★ 1 vote

1 Hr
1 Hr 15 Min
Stove Top


  • 2 tsp
    expeller-pressed canola oil
  • 1 medium
    onion, chopped
  • 3 Tbsp
    finely chopped ginger root
  • 3 c
    carrots, chopped
  • 1 medium
    potato, peeled and chopped
  • 8 c
    vegtable stock
  • ·
    salt to taste
  • ·
    dash of dry sherry
  • ·
    dash of nutmeg
  • ·
    chopped fresh parsley or cilantro (optional)

How to Make Ginger-Carrot Soup


  1. Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring just until the onion is translucent.
  2. Add the carrots, potato and vegtable stock. Bring to a boil, cover, reduce heat and boil gently until the vegtables are tender, about 30 - 45 minutes.
  3. Puree the soup in batches in a blender or food processor.
    Add salt to taste amd flavor with the sherry and nutmeg.
    Serve plain or garnished with chopped fresh parsley or cilantro

Printable Recipe Card

About Ginger-Carrot Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Low Fat
Other Tag: Healthy
Hashtags: #Carrot #Ginger

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