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Carrot and Ginger Soup - 4 Cups

A great soup for any time of the year.



2 tablespoons unsalted butter or olive oil 1 small onion (about 3 ounces) peeled and chopped ½ ounce ginger, peeled and finely chopped 1 garlic clove, finely chopped 1 pound carrots, peeled and cut into 1-inch slices ¼ teaspoon ground cinnamon ¹∕8 teaspoon ground allspice pinch freshly ground nutmeg 1 thyme sprig ½ teaspoon kosher salt 4 cups chicken broth, low-sodium


Put the butter or oil into a 6-quart saucepan set over medium heat. Once heated, stir in the onion, ginger and garlic and allow to sauté gently. Add the carrots, cinnamon, allspice, nutmeg, thyme and salt. Stir to coat ingredients well and allow to heat through. Add the chicken broth. Increase heat and bring to a boil. Once soup comes to a boil, reduce the heat so that it is barely simmering. Cover and simmer until the carrots become tender, about 50 to 60 minutes. Once tender, separate the solids from liquids. Put about half of the broth and half of the solids into the blender jar. Run on Low for about 10 seconds and then switch speed to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients. Taste and adjust seasoning accordingly.

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Makes about 4 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 79 (44% from fat) • carb. 10g • pro. 2g • fat 4g • sat. fat 2g • chol. 10mg • sod. 611mg • calc. 57mg • fiber 2g

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