Carrot Ginger Soup Recipe

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Carrot Ginger Soup
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  1. Heat the oil and butter in a large, heavy stockpot over medium-high heat. Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
  2. While the vegetables are cooking, heat the stock in another large pot over medium heat. Add the stock to the vegetables and simmer and turn heat down to low. Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
  3. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and purée in a food processor. Season with salt and pepper to taste.
  4. Ladle the soup into bowls. Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.68 Kcal (928 kJ)
Calories from fat 147.05 Kcal
% Daily Value*
Total Fat 16.34g 25%
Cholesterol 7.7mg 3%
Sodium 110.36mg 5%
Potassium 540.55mg 12%
Total Carbs 18.28g 6%
Sugars 8.03g 32%
Dietary Fiber 4.96g 20%
Protein 2.31g 5%
Vitamin C 10.9mg 18%
Vitamin A 1.5mg 50%
Iron 0.1mg 1%
Calcium 74mg 7%
Amount Per 100 g
Calories 110.46 Kcal (462 kJ)
Calories from fat 73.27 Kcal
% Daily Value*
Total Fat 8.14g 25%
Cholesterol 3.84mg 3%
Sodium 54.99mg 5%
Potassium 269.36mg 12%
Total Carbs 9.11g 6%
Sugars 4g 32%
Dietary Fiber 2.47g 20%
Protein 1.15g 5%
Vitamin C 5.4mg 18%
Vitamin A 0.7mg 50%
Calcium 36.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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