Carrot - Ginger Soup

Beverley Williams


I got this delicious recipe from my friend Barbara. I reduced the sodium and changed it a little.
We love this soup for lunch served with a nice salad and club sandwiches.

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20 Min
35 Min
Stove Top


2 lb
carrots, peeled and sliced 1/4 inch thick
1 medium
onion, chopped
2 Tbsp
unsalted butter
2 in.piece
fresh ginger, peeled and grated
1/4 tsp
garlic powder
1 tsp
to taste
salt & pepper
4 c
vegetable broth
1 1/2 c
carrot juice
1/4 tsp
thyme, dried
1/2 tsp
baking soda
1 Tbsp
cider vinegar
sour cream
chopped fresh chives

How to Make Carrot - Ginger Soup


  • 1Melt butter in a large pot over medium heat.
  • 2Add onion, ginger, garlic, and sugar. Cook stirring often until onion is tender but not browned about 5 to 7 minutes
  • 3Increase heat to high and add carrots, vegetable broth, 3/4 cup carrot juice, thyme, and baking soda and bring to simmer.
  • 4Reduce heat to medium-low and simmer, covered, until carrots are very tender about 25 minutes.
  • 5Process soup in a blender until it is smooth.
  • 6Place processed soup in a large clean pot.
  • 7Stir in vinegar and remaining 3/4 cup carrot juice.
  • 8Return to simmer over medium heat and season with salt and pepper to taste.
  • 9Serve with a dollop of sour cream and a sprinkle of chopped chives if desired.
  • 10Note: I usually serve this with seasoned croutons.

Printable Recipe Card

About Carrot - Ginger Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Low Fat, Low Carb