Simple Carrot Ginger Soup

Simple Carrot Ginger Soup

Sometimes, we just want a big dose of veggies and anti-inflammatory ginger, this is your soup.

I love carrots. I could eat them all day long – they are rich in fibre, beta carotene, potassium and antioxidants, as well as Vitamin A. This soup will take five minutes to throw together for a nourishing lunch or snack . 



  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 large knobs of ginger, finely minced
  • 8 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
  • 2 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp coriander
  • 8 cups vegetable broth or water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Fresh cilantro 


  1. Heat oil in a large soup pot over medium-low.
  2. Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
  3. Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic and ginger; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth or water, salt, and pepper; stir. Bring to a boil.
  7. Cover and reduce heat.
  8. Simmer for 10-15 minutes, until cauliflower is tender.
  9. When the carrots are super soft, pull from heat and allow to cool.T
  10. Transfer to a Vitamix or high speed blender and puree until smooth. 
  11. Place back on stove, reheat and serve garnished with cilantro.

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