Carrot Ginger Soup

This is, by far, one of my all-time favorite recipes for the winter. It's very easy to make, requires very few ingredients, and the leftovers taste just as good as the first batch! I thoroughly enjoy making this with my hand blender.

Carrot Ginger Soup

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Yields: 4 servings


  • 6-8 carrots
  • 1 medium onion
  • 1 teaspoon sea salt
  • 3-4 cups water
  • 6-inch piece fresh ginger, juiced
  • Fresh parsley to garnish


  1. Wash, peel and cut carrots and onion into chunks.
  2. Place vegetables and salt in a pot.
  3. Add water and bring to a boil. Cover with a lid.
  4. Simmer on low heat for 25 minutes.
  5. Use an immersion blender or transfer soup into a regular blender, adding water if necessary to achieve desired consistency.
  6. When blending is done, squeeze juice from grated ginger and add to soup.
  7. Garnish with parsley.


  • For a thicker soup, use less water (you can always add more if it’s too thick)
  • For extra flavor, sauté vegetables before cooking.
  • Add cayenne pepper and/or turmeric for an extra kick!
  • Substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.

Recipe courtesy of the Institute for Integrative Nutrition

Carrot Ginger Soup

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