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.


☆☆☆☆☆ 0 votes

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


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

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