This healthy carrot soup with ginger is bright and full of flavor. Plus, it’s made with tasty, feel-good ingredients including garlic, onion, ginger, carrots, veggie broth, fresh orange juice, and a pinch of nutmeg.
About this healthy carrot soup with ginger
Guys, this soup is simple, easy, and so delicious. It’s also velvety smooth after a little blending, and it makes the perfect companion to a green salad or sandwich. So yum.
What you need to make this soup
- Carrots
- Onion
- Garlic
- Ginger
- Vegetable broth (or chicken broth)
- Two oranges
- A bay leaf
- A pinch of nutmeg
- Kosher salt and fresh pepper
Handy kitchen tools for making soup
- This immersion blender is what I use. It’s heavy-duty and I love the add-ons it comes with.
- For a truly smooth soup, you can’t beat using a Vitamix.
- A durable stove to oven pot / dutch oven. This 6 quart Lodge pot is the perfect size for soup making.
Garnishes for this healthy carrot soup
- A dollop of sour cream.
- A drizzle of creamy coconut milk — yes!
- Roasted pumpkin seeds or sunflower seeds.
- Nutty hemp hearts or flax seeds for an extra healthy boost.
If you give this healthy carrot soup with ginger a try, let me know in the comments below. I love hearing from you!
xo Bri
Looking for more delicious soup recipes? Check out some fan favs!
Healthy Carrot Soup with Ginger
This healthy carrot soup with ginger is bright and full of flavor. Plus, it's made with tasty, feel-good ingredients including garlic, onion, ginger, carrots, veggie broth, fresh orange juice, and a pinch of nutmeg.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1.5 lbs carrots – 4 cups – peeled and sliced into 1/4 inch rings
- 900 ml vegetable broth sub: chicken broth
- 1/2 cup freshly squeezed orange juice 2 small oranges
- 1/4 tsp nutmeg
- 1 bay leaf
- 3/4 tsp kosher salt
- fresh pepper to taste
Instructions
- In a large stovetop pot over medium-high heat, add oil olive. Let the oil heat up for a minute, then add in the diced onions. Cook for 2 minutes, stirring occasionally. Add minced garlic, ginger, and cook for an additional minute. Add carrots and cook for 2-3 minutes.
- To the pot, add veggie broth, freshly squeezed orange juice, bay leaf, nutmeg, plus kosher salt and pepper to taste.
- Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until the carrots are very tender (the more tender, the smoother the soup will be once blended).
- Remove the bay leaf and use an immersion blender to puree until smooth or transfer in batches to a blender (please be careful!).
- Garnish with fresh herbs, roasted seeds, sour cream, or a spoonful of thick coconut milk!
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