Ginger-Carrot Soup Recipe

Name: Ginger-Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
3
Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.
4
Stir in the carrots, potato and the chicken or vegetable stock.
5
Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes.
6
Keep warm.
7
Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts.
8
Set aside to cool.
9
In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
10
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches).
11
Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
12
Per serving: Calories 183; Fat 8 g (Saturated 1 g); Cholesterol 20 mg; Sodium 319 mg; Carbohydrate 23 g; Fiber 4 g; Protein 8 g
13
Photograph by Yunhee Kim

985

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 cup chopped sweet onion, Kosher salt, 1 tablespoon minced garlic, and more.

Yes, Ginger-Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger-Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions