Carrot Ginger Soup

This seasonal, carrot ginger soup is good for the belly and soul. 

Carrot Ginger Soup

Carrot Ginger Soup

Serves 4-6

  • 1/2 cup canola oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup fresh ginger, peeled & minced
  • 5 large carrots (about 2 lbs.), peeled and thinly sliced
  • Zest of 1 lemon
  • 4 cups unsalted vegetable stock, plus more if needed
  • Salt & pepper, as needed 


  • Heat the oil in a large saucepan over medium low heat until it shimmers slightly. Add the onion, garlic and ginger and sauté until soft and translucent, about 5 minutes.

  • Add the carrots and lemon zest and cook, stirring occasionally, until the carrots begin to soften.

  • Add the stock and bring to a simmer. Stir in the salt and adjust the heat as needed to maintain a low simmer. Cook, uncovered, until the carrots are tender, about 15- 20 minutes. Remove from the heat and allow it to cool for about 10 minutes. 

  • Transfer the soup in batches to a blender or food processor and process to a smooth purée, or use an immersion blender in the pan. Return to the saucepan over low heat, and stir in the salt and pepper. 

  • Taste and adjust the seasoning if necessary. Ladle the soup into bowls and serve garnished with a dollop of crème fraiche or sour cream and a sprinkling of fresh herbs (or use your carrot tops instead for no-waste alternative).

Sarah Flynn