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Wellness Mama » Blog » Recipes » Soup & Stew Recipes » Carrot Ginger Soup Recipe

Carrot Ginger Soup Recipe

April 26, 2013 (Updated: January 4, 2020)   —  by Katie Wells

Carrot and Ginger Soup Recipe

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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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’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 and Ginger Soup Recipe
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4.63 from 8 votes

Carrot Ginger Soup Recipe

A simple and nourishing soup made with carrots, sweet potatoes, and fresh ginger.
Course Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 314kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

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. 

Notes

Save yourself some time and make a double or triple batch and freeze it for meals later!

Nutrition

Serving: 11/2 cup | Calories: 314kcal | Carbohydrates: 45.7g | Protein: 7.8g | Fat: 11.7g | Saturated Fat: 8.5g | Cholesterol: 6mg | Sodium: 788mg | Fiber: 7.2g | Sugar: 11.6g

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!

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Category: Recipes, Soup & Stew Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and 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 books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (15 Comments)

  1. Ann

    January 30, 2019 at 2:28 PM

    5 stars
    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
  2. Ruth

    September 25, 2016 at 6:01 PM

    5 stars
    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
  3. Lisa

    December 20, 2015 at 8:50 PM

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

    Reply
  4. Tracy

    January 31, 2015 at 2:09 PM

    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.

    Reply
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