Carrot & Ginger Summer Soup Recipe

Maybe it’s the warmer weather or that I am trying to up my vegetable game, but I have been on a massive carrot kick.

Carrot juice is a slam dunk and putting carrots in salads is always easy, but in an effort to avoid burn out, I have been experimenting using them in other forms. I stumbled across this Carrot and Ginger Soup recipe from Whole Foods and it has changed my life!

This soup is perfect to make ahead on a Sunday night for an easy weeknight dinner or great as an office lunch. Truthfully there is no wrong time to chow down on this soup – it’s so easy to make and wildly delicious. What could be better than a guilt free meal?

Carrot & Ginger Soup

Servings 1


4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon Gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon sliced fresh chives


Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat.

Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.

Stir in ginger, carrots, potato and remaining broth and heat to a boil.

Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.

In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency.

Reheat soup if necessary. Stir in lemon juice and garnish with chives.

Keyword Dinner, Healthy, Soups and stews, Summer