Carrot Ginger Soup

By Delaney Oser March 21, 2017

Healthy and delicious, this soup recipe is perfect for any time of year - especially spring! It's a great gluten free or vegetarian (if made with veggie stock) addition to your Easter menu. Add curry powder or orange juice for a flavor twist.

4 tbsp butter
drizzle of olive oil
1 cup onion, chopped
1/4 cup ginger root, finely chopped
4 cloves garlic, peeled and minced
7 cups chicken stock or vegetable stock
1 1/2 pounds carrots, peeled and sliced
squeeze of lemon juice
salt and pepper, to taste


  1. Melt butter in a large stockpot over medium heat; add drizzle of oil. 
  2. Sauté onion, ginger and garlic until soft, 10-15 minutes. 
  3. Add stock and carrots, simmer uncovered for 45 minutes until carrots are tender. 
  4. Remove from heat and puree in batches in blender (or use a stick blender) until smooth. Add more liquid as needed. 
  5. Return soup to the pot, season with salt and pepper and squeeze of lemon. 
  6. This soup is delicious served hot or cold.