Carrot Ginger Soup Recipe

Prep Time: 12 Minutes
Cook Time: 30 Minutes
4-5 Servings


  • 2 ½ Tbsp unsalted butter
  • Pinch of salt and pepper
  • 2 Cups chopped white onion
  • 7 Large carrots, peeled and sliced
  • 1 Tsp minced ginger
  • 2 Cups vegetable stock of chicken stock
  • 2 Cups water
  • 2 strips of orange zest
  • Chopped chives for garnish
  • Pumpkin Seeds for garnish


  • Sauté onions and carrots: Melt the butter in a pot over medium heat and cook the onions and carrots until the soften, about 6 minutes, be sure not to let either brown. Add a pinch of salt and pepper over the onions and carrots as they sauté.
  • Add stock, water, ginger and orange zest. Bring to a simmer, cover, and cook for around 20 minutes until the carrots soften.
  • Remove the strips of orange zest. The soup may be too bitter tasting with the strips left in it.
  • Puree soup. Puree the soup with a stick blender until completely smooth. If it is too much, puree the soup in small batches.
  • Garnish. Add chives and pumpkin seeds as wanted
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