Carrot Ginger Soup

Carrot and Ginger Soup Recipe

My amazing friend Whitney 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.

In fact, as soon as I convince her to start a blog, I’ll be sharing all of her recipes because I’m 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 and Ginger Soup Recipe

3 votes


Carrot Ginger Soup




Yield 4 -6

A simple and nourishing soup made with carrots, sweet potatoes, and fresh ginger.


  • 1 leek
  • 1/4 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 or buy online)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-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.

Courses Soup

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Reader Comments

  1. Sounds divine!

  2. 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 😉


  3. 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.

  4. 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!

  5. 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!

  6. This is a very Korean looking recipe! My mom makes me a very close version of this. You have a good friend 🙂

  7. Making this right now, I just came from the store and got all the vegetables 🙂

  8. ginger lessened my rheumatic pain,thanks for the recipe…:)

  9. Amazing! I used vegetable broth, but it was still great. Will be making this again!

    • Making another batch now!

  10. 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 Fage 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!

  11. 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.

  12. When are you supposed to add the curry powder to the soup mix as your recipe doesn’t say?

  13. 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.