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Carrot-Ginger Soup

Serves 4
Time 50 min
Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.
Ingredients
  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons grated fresh ginger
  • 1 pound carrots, peeled and coarsely chopped
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon avocado oil
  • 2 teaspoons kosher salt
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Method

Heat oil in a medium saucepan over medium heat and sauté onion until tender, about 6 minutes, stirring occasionally.

Add ginger and garlic and stir until fragrant, about 60 seconds, then add carrots, potato, broth and salt. Bring to a boil.

Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes.

In batches, carefully purée in a blender, add water to thin if desired. Stir in lemon juice and garnish with chives.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons grated fresh ginger
  • 1 pound carrots, peeled and coarsely chopped
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon avocado oil
  • 2 teaspoons kosher salt
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.