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

Show 2 Comments & Reviews

13 Quick And Easy Instant Pot Soup Recipes

13 Quick and Easy Instant Pot Soup Recipes

Kitchen Crew @JustaPinch

Crock Pot soup recipes are so 2017. Welcome to the new year people! Check out these easy, quick and absolutely delicious Instant Pot soup recipes that are sure to become...

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...