My amazing friend Whitneybrought me this delicious soup right after I delivered my daughter and our whole family liked it so much that I had to ask her for the recipe.
In fact, as soon as I convince her to start a blog, I’ll be sharing all of her recipes because I’ve yet to eat anything she makes that isn’t amazing (plus, she completely decorated her own house and it looks incredible … she needs to blog! (*hint* hint* Whitney!)
Since it is made with a bone broth base (homemade or you can buy this great brand online), this soup is very nourishing and the natural sweetness of the carrots and sweet potatoes combine well with the savory broth. My kids all love this soup and have asked for it several times since then. It freezes really well, so I’ve started making double or triple batches so I have fast and easy meals on busy nights.
If this will be served on its own as a meal, pre-cooked chicken or nitrate-free sausage can be added for protein.
Carrot Ginger Soup Recipe
A simple and nourishing soup made with carrots, sweet potatoes, and fresh ginger.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Calories 314kcal
Author Katie Wells
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Servings
6 servings
Ingredients
- 1 leek
- 2 lbs carrots
- 2 sweet potatoes
- ¼ cup coconut oil
- 2 cloves garlic (peeled and minced)
- 2 TBSP fresh ginger root (grated)
- 5 cups chicken stock
- ½ tsp curry powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-inch slices.
Trim carrots, wash and slice diagonally.
Peel sweet potato and cut into 1-inch cubes.
Pour coconut oil in the soup pot and sauté the leek until translucent but not brown.
Add carrots and sweet potatoes and toss for 5 minutes on medium heat.
Add the remaining ingredients and bring to a boil.
Lower to a simmer, cover, and cook gently for 30 minutes or until the carrots are soft.
Nutrition
Nutrition Facts
Carrot Ginger Soup Recipe
Amount Per Serving (1 1/2 cup)
Calories 314Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 8.5g53%
Cholesterol 6mg2%
Sodium 788mg34%
Carbohydrates 45.7g15%
Fiber 7.2g30%
Sugar 11.6g13%
Protein 7.8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Save yourself some time and make a double or triple batch and freeze it for meals later!
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
What is your favorite soup? Share in the comments below!
About Katie Wells
Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder ofWellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling booksThe Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.
16 responses to “Carrot Ginger Soup Recipe”
Mary Alsop
Katie – this Carrot Ginger Soup Recipe sounds great. I made a Butternut, Carrot, and a tart apple with Ginger a couple years ago. It was delicious. Even picky eaters loved it. I can’t wait to try your version.
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Ann
Is the 314 kcal equal to 314 cal. Is this an international measurement? I’m trying to watch my calories and wanted to calculate it correctly.
Thank you!
Love your recipes by the way and this soup was amazing 🙂Reply
Ruth
My children really loved this and so did I. The only change I made was to add a little more salt, dried basil and thyme.Reply
Lisa
When are you supposed to add the curry powder to the soup mix as your recipe doesn’t say?
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Tracy
In your recipe it shows 1?2 teaspoon curry powder. Maybe it’s my browser…but is this 1-2 teaspoon or 1/2 teaspoon? I’m using 1 teaspoon. Thanks.
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Tracy
Let me start by sharing that I refused to eat sweet potatoes until I was in my late 20’s. The way they were always presented to me would make my mouth water, as if I was going to vomit. It was bad. And I’m not a picky eater! I will eat and try ANYTHING, even as a child. I loved cooked beets (with salt & butter), dandelion greens, and cooked spinach. I ate cooked or raw onions and tomato preserves. All things that many children hate. But not sweet potatoes. Even bribery wouldn’t work. About 20 years ago (I’m 47 now) a co-worker suggested I give sweet potatoes a try; he said they were the ‘healthiest vegetable’. So, I found a way, adding salt, butter and garlic. They actually weren’t too bad. It turns out that brown sugar (which I also like) makes these potatoes sickeningly sweet, to me. LESSON: If you hated something as a child, give it try as an adult…maybe there’s a better way to prepare it. Maybe the person who cooked for you only knew one recipe for said food. Last week I learned that my dad has only ever had beets pickled. I had only ever had them cooked with butter and salt. I thought I didn’t like pickled beets or sauerkraut, but what I was basing this on was the fact that my MOTHER didn’t like pickled foods. I was in my 20’s before I ever had them. Back to the sweet potato…3 years ago I steamed a sweet potato with a beet, both cubed and skinned, and loved it. Today, I made THIS recipe. YUMMY! Here’s what I did.I used 2 leeks (I’ll saute them for less time next round). I omitted the ginger, only because I forgot to purchase it. I also added an additional tsp of salt at the end. I only simmered mine for about 20 minutes, as the potato was definitely soft enough. The recipe yielded about 3 quarts. Two quarts I put in the fridge as is. The third quart I let cool, then pulsed in a blender with 2 large spoonfuls of fa*ge yogurt. OMG. This is delicious! I may run the first 2 quarts through the blender as well! This is now my favorite sweet potato recipe! Thanks Katie, and Whitney!
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Mickey
Amazing! I used vegetable broth, but it was still great. Will be making this again!Reply
Mickey
Making another batch now!
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Chriz Llarenas
ginger lessened my rheumatic pain,thanks for the recipe…:)
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Kya Gomes
Making this right now, I just came from the store and got all the vegetables 🙂
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Okee Youngsoon Westbrook
This is a very Korean looking recipe! My mom makes me a very close version of this. You have a good friend 🙂
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Erin
I made this tonight with my homemade chicken broth. It was amazing! It has such a rich taste. My husband and one out of two kids loved it too! Sometimes I get tired of eating so much meat that it was nice to have this vegetable heavy soup. I’d like to purée it and add cream next time. Thanks!
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Dain
Making this right now, I only ever use vegetable stock tho and I had to substitute leek for pickled onions as I was out of leeks or onions and so was the store!
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Kristen
Made this last night and it was delish! I used a mix of tallow/lard and added extra curry for a kick. I didn’t have bone broth =/ but I am planning on trying to make my own soon.
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Nat @ The Apple Diaries
Yum, this looks delicious! I love a good ginger recipe. I’m a Veggo though so I might substitute the chicken stock for some organic vegetable stock when I make it 😉
Thanks!
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Kelly
Sounds divine!
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