Carrot Ginger Soup

Carrot Ginger Soup

This simple, tasty soup combines a healthy dose of carrots with the interesting zing of ginger root to create an autumn favorite. It's also a surprisingly effective way to get a fussy 3-year old eater to devour half a pound of carrots for dinner.
  • Prep: 20 min
  • Cook: 15 to 20 min
  • Total: 35 to 40 min
  • Serves 6 to 8
Carrot Ginger Soup

Carbohydrate Counts

Carbs-per-gram ratio: 0.055

Serving Size 150g (about 8g carbs)

Carb calculations Weight Carbs
Carrots 357g (86g)
Heavy whipping cream (13g)
Net Weight 1800g (99g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 6 cups chicken broth
  • 357g / 2 pounds carrots, sliced into ¼ to ½ inch pieces
  • Add chicken broth and carrots to a large stock pot.
  • 2 tablespoons grated fresh ginger
  • Using a vegetable peeler, remove brown outer skin from ginger. Using a grater or zester, grate 2 tablespoons of ginger. Add to stockpot.
  • Cover stockpot and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, about 15 to 20 minutes.
  • Remove from heat. Using a soup ladle, transfer a portion of the soup into a blender or food processor and puree on high speed. Transfer blended soup into a separate bowl. Repeat as necessary in small batches until all of the soup has been pureed. When complete, return blended soup to large pot.
  • 1 cup heavy whipping cream
  • Add cream to blended soup and heat soup over medium-high heat to bring to a boil. Immediately remove from heat.
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Add salt and pepper to taste and mix well. Ladle into soup bowls and serve immediately with bread.
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