Go Back

Carrot Ginger Soup

Prep Time 5 mins
Cook Time 20 mins


  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 16 oz. bag of baby carrots
  • 2 tbsp fresh ginger, peeled and chopped
  • 1 tsp kosher salt
  • 1 32 oz. box of low sodium vegetable stock (you could also use low sodium chicken stock)


  • Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
  • Add the stock, ginger, carrots, and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
  • Puree the soup using a hand blender or in a blender until creamy and smooth.
  • Serve topped with a dollop or yogurt, sour cream, or crème fraiche.