sunny carrot + ginger soup

A cup of sunny carrot + ginger soup garnished with sour cream and chives sitting on a green napkin with a slice of lime and a spoon.

Fresh carrots are available year-round. So, if you find yourself yearning for some color to brighten a drab January day, this soup will add some sunshine to your winter meal. On the simplicity scale it is as easy as one, two, three: sauté, simmer, and blend to deliver a bright, refreshing soup that is virtually fat-free and dairy-free.

gingered carrot soup

Serves: 8
Cooking Time: 45 minutes


  • 1 tablespoon butter
  • 2 medium onions, diced
  • 3 garlic cloves, smashed and peeled
  • 3 pounds carrots, peeled and sliced ¼ inch thick
  • 2 tablespoons minced fresh ginger
  • 4 cups vegetable broth
  • 2 cups water
  • 2 teaspoons kosher salt
  • 2 sprigs fresh thyme
  • ¼ cup fresh lime juice
  • Fresh minced chives, for garnish
  • Sour cream, for garnish (optional)



Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until they are softened but not browned. Add the garlic and cook for several minutes more.


Add the carrots, ginger, vegetable broth, water, salt, and thyme sprigs and increase the heat to high. Bring to a boil, then simmer, covered, until the carrots are tender, 20 to 25 minutes.


Let the soup cool, then discard the thyme sprigs. Add the lime juice. Purée with an immersion blender (or use a food processor, puréeing in batches). Return the soup to the cooktop and bring to a simmer. Taste and adjust the seasoning if necessary.


Serve with a sprinkle of chives and a dollop of sour cream.

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