Carrot Ginger Soup

Carrot Ginger Soup Recipe delicious and healthy Carrot Ginger Soup

A friend brought 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.

Since it is made with a bone broth base, 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
 
Prep time
Cook time
Total time
 
A simple and nourishing soup made with carrots, sweet potatoes, and fresh ginger.
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 1 leek
  • ¼ cup coconut oil (aff)
  • 2 pounds carrots
  • 2 sweet potatoes
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons grated fresh ginger root
  • 1?2 teaspoon curry powder
  • 5 cups chicken stock (recipe)
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into ¼-inch slices.
  2. Trim carrots, wash and slice diagonally. Peel sweet potato and cut into 1-inch cubes.
  3. 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.
  4. Add the garlic, ginger, and stock.
  5. Bring to a boil, then lower to a simmer.
  6. Cover and cook gently for 30 minutes or until the carrots are soft.

What is your favorite soup? Share in the comments below!

Reader Comments

  1. Nat @ The Apple Diaries says

    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!

  2. says

    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.

  3. says

    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!

  4. Erin says

    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!

  5. Okee Youngsoon Westbrook says

    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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