Carrot & Ginger


Warming and easy to digest, this soup is easy to make and easy to love.


2 lb bag Organic Carrots

1 medium to large Onion

3-4 stalks Celery

4-5″ piece fresh Ginger

2 Tbsp Butter

2 Tbsp Olive Oil or Coconut Oil

2 cartons Organic Chicken Broth {or homemade, if you prefer}

1 tsp Turmeric

Juice of 1/2 Lemon

Salt + Pepper


*Chop onion and celery. Sauté with butter and olive oil on medium-high heat in a soup pot.

*Peel ginger and chop. Add this to your onions + celery.

*Chop carrots into 2″ pieces, cutting the larger carrots in half, lengthwise, so all of your carrot pieces are somewhat similar in size. This will help them cook more evenly. Note: you can peel your carrots, but you don’t have to. It’s up to you. I always buy organic, and typically do not take the time to peel them.

*Add chicken broth, salt and pepper, then cover the pot and bring to a gentle boil. Reduce the heat and simmer for about 20-30 minutes. Insert a fork into one of the larger pieces of carrot. When it is soft, the soup is cooked.

*Turn off the heat, remove the lid and give it a few minutes to cool down.

*To puree the soup, you can use an immersion blender or a regular blender. Just be careful with either because your ingredients are hot.

*If you have an immersion blender, start slowly and blend until the entire pot is pureed


Use a ladle to transfer some of the ingredients and some liquid into the pitcher of your blender or vitamix. Fill no more than 3/4 full, because hot ingredients will expand when you blend.

Remove the center of the lid of your blender, but put the lid on top. Use a folded kitchen towel to cover the open hole and start your blender on the lowest speed.

Steam will start to rise through the towel, just use caution to not burn yourself. Go slow.

You can increase the speed, gently, until this batch is pureed. Once it’s pureed, pour it into another container, and continue this process until all of the soup is pureed.

TBH, this is my favorite method. The soup turns out so lovely! Also, once you get comfortable using your blender with hot soup, you’ll be able to use it with so many other recipes, like mushroom, cauliflower, broccoli, or artichoke. Yum!

*Adjust salt and pepper to taste, add turmeric and a dash of paprika or hot chilies if you like spice.

*Add the juice of 1/2 lemon. This soup is good with a bit of acid. Add more, if you like


If you’re serving this to a group, or just want your desk lunch to look super pretty, garnishing soup always adds something extra.

Today I’m using toasted pumpkin and sunflower seeds. You could also use a bit of goat or feta cheese, pea or sunflower sprouts, edible flowers or something like curried cashews-yum! The trick is to look to the main ingredients and spices you’ve used in the soup, and use something that goes with all of these flavors.

This soup will keep in the refrigerator for up to 5 days. You can also freeze it, and save some for next week when you don’t feel like cooking. Lol.

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