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Carrot and Ginger Soup

With a blush of ginger and the brightness of fresh carrots, this smooth and creamy creation is the perfect soup for any time of year, especially early spring. Serve warm or at room temperature with a side salad and bread sticks.


6 cups organic chicken or vegetable stock

1 teaspoon dried organic thyme

2 1/2 cups organic carrots, peeled and sliced

2 stalks organic celery, washed and sliced

1 1/2 tablespoons ground organic ginger

salt & cracked pepper to taste


Combine the stock, thyme, carrots, ginger and celery in a saucepan and heat just to the boil; reduce

heat to medium-low. Simmer for about 30 minutes, or until carrots are tender. Remove from heat. Using an immersion blender, puree the soup (or process in batches in a blender). Season with salt and pepper.

by Karyn Maier

Updated 2/16/24

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