Ginger-Carrot Soup

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 8 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

1 cup chopped sweet onion

Kosher salt

1 tablespoon minced garlic

1 tablespoon minced peeled ginger

2 pounds carrots, peeled and chopped

1 medium russet potato, peeled and chopped

6 cups low-sodium chicken or vegetable stock

1/4 cup pine nuts

1 1/3 cups plain low-fat Greek yogurt

1 teaspoon honey

1 teaspoon minced fresh thyme

Freshly ground pepper


  1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts. 
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