After the New Year’s Eve festivities, I was feeling in need of some good (for you) food, instead of just good food!

I’ve bookmarked several carrot-ginger soups (here, here, and here), intrigued by the combination.  I tweaked them all a little bit to work with my preferences, and ended up with the below recipe.

All in, it took my about 45 minutes from thought of the idea to my first spoonful – including a quick trip to the store to pick up some fresh ginger root.

The soup has a good kick to it, with the heat coming from the ginger. I enjoy my soups on the spicy side, so do taste before adding the ground ginger – it may be right for you without it.

Carrot Ginger Soup

Serves 6


1 tbsp oil

1 shallot

1 medium yellow onion

1 1/2 lb carrots, peeled and cubed

1/3 c fresh ginger, peeled and minced

6 c broth – any will d0!

1 tsp curry powder

1 tsp ground ginger

salt and pepper to taste

sour cream, for topping (I think Greek yogurt would be fantastic as well!)

Heat oil in large pot over medium heat. Add shallot and onion, and saute for a few minutes. Add carrots, ginger, and broth, and bring to a boil. Reduce heat, and let simmer until carrots are tender (about 20 minutes).  Puree the soup using an immersion blender, or (CAREFULLY) transfer to standing blender.  Add in the curry powder, ground ginger, and salt and pepper!

Top off with a dollop of sour cream, to add a cold, creamy goodness, and serve with some toasted garlic bread.


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One Response to Recovery Food – Carrot Ginger Soup

  1. Anna says:

    sounds like just the thing to help me get over this cold…

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