Carrot Ginger Soup


I’ve been in a cooking funk and haven’t enjoyed it as much this last year. Actually, I think that I’ve been in funk in general! Lately though, my creative side has been like a seed ready to sprout. All it needed was a little watering.

Yesterday, we had SO MUCH rain! Even though summer isn’t officially over, fall was clamoring to be let loose! I had 2 pounds of carrots in the fridge that really needed to be used and a yearning for some warming soup. This recipe was a winner with my DH and will be recreated during the cold months.


  • 2 pounds carrots

  • 1 large yellow onion

  • 2 tablespoons extra virgin olive oil

  • 2 cups vegetable broth

  • 2 cups water

  • 1 teaspoon minced ginger

  • ½ tsp salt

  • Zest of orange (optional)

  • Fresh dill or parsley (garnish & added flavor)


  1. Peel and chop carrots and onions: In a large pot, combine the olive oil, salt, onion, and carrot.  Saute on low to medium heat until the onions are slightly soft.

  2. Add vegetable broth and water.  Bring this to a small boil. Add minced ginger.  If adding zest, this is where you add it. Cover, simmer for 15 minutes.

  3. Turn off heat. Let your soup stock sit for 5 minutes. Remove the zest.

  4. Split stock into two parts. This step is so the soup doesn’t escape the blender while blending.  Take each part, blend in a blender or with an immersion until creamy. 

  5. Pour your blended soup back into the soup pot. You may want to warm it up slightly.  Serve.


Salt & pepper as desired. Flax crackers are perfect  with this fall soup.