Carrot Ginger Soup

Carrot Ginger Soup. Molly Watson
Ratings (7)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Makes 4 servings
Nutritional Guidelines (per serving)
226 Calories
8g Fat
34g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Carrot Ginger Soup is easy, delicious, and filling, especially if you use the almonds, which thicken and enrich the soup. It's based on a soup my grandmother once ordered and then made me taste to tell her what was in it. Almonds, I told her. No, she insisted. But almonds it was, and they added as much flavor and texture to that bowl as they do to this recipe.


  • 1 1/2 pounds carrots
  • 1 tablespoon butter (or olive oil)
  • 1 large yellow onion (chopped)
  • 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
  • 2 cloves garlic (minced)
  • 4 cups chicken broth (or vegetable broth)
  • Optional: 3 tablespoons slivered almonds 
  • 1 tablespoon lemon juice

Steps to Make It

  1. Scrub and chop carrots.

  2. Warm the oil in a large pot over medium-high heat. Add the onions, garlic, and ginger and cook, stirring, until the onions are soft, about 3 minutes.

  3. Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.

  4. Whirl almonds and soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot.

  5. Stir in lemon juice and serve hot. Garnish with chopped herbs or freshly ground black pepper, if you like.