Carrot-Ginger Soup Recipe

Farm-fresh veggies and bitter winter days might not always go hand-in-hand. Not so with carrots.

Fall carrots can be left in the ground and covered with mulch, then harvested later.

Carrot-Ginger Soup

Recipe by Whole Foods
0.0 from 0 votes
Course: SoupCuisine: American



    Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For crunch, add a garnish of toasted pumpkin or sunflower seeds.


    • 4 cups

      low-sodium vegetable broth, divided

    • 1

      yellow onion, chopped

    • 3

      cloves garlic, finely chopped

    • 2 tsp

      freshly grated ginger

    • 1 pound

      carrots, coarsely chopped

    • 1

      medium Yukon Gold potato, peeled and cut into 1" chunks

    • 1 tsp

      lemon juice

    • 1 Tbs

      sliced fresh chives


    • Heat ½ cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about six 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.

    Nutrition Facts (per serving):

    • Calories—130 | Total Fat—0g | Cholesterol —0mg | Saturated Fat—0g | Sugar—9g | Sodium—220mg | Carbohydrate—28g | Dietary Fiber—5g | Protein —3g

    Facts about Carrots

    How to Choose:

    Pick carrots with intensely deep hues, as these will be the freshest. Avoid carrots with faded pigments or hairy roots – both indicators that they’re past their prime. Also pass up any carrots with splits or cracks.

    Storing Wisdom:

    Cut off the greens. The first step to successfully storing carrots is to cut off the greens, as they sap nutrients from the roots. Then store carrots in a lid-covered container filled with water to keep them crisp until you cook. 

    Don't toss those tops!

    According to Epicurious, carrot tops aren’t actually poisonous, as is widely believed. Instead of tossing them, they suggest using them in a pesto or as a garnish for sweet soups – their bitterness will add a nice contrast. Or don’t eat them at all, and use their lush green stems as a flower arrangement filler. 

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