One of the most frequently used ingredient in my kitchen craft is ginger, and if you have gut problems like me, this should be no surprise. I usually incorporate ginger into my morning ritual, brewing it with some lemon juice to drink on an empty stomach before eating my breakfast. This has become somewhat of a sacred ritual for myself. But recently, I've been exploring new ways to incorporate ginger into my diet outside of my morning beverages.
This simple yet delicious Carrot Ginger Soup is a perfect spring time meal that includes a lot of anti-inflammatory ingredients that your body with thank you for. Easy on the tummy, with each bite packed with flavor. This was also the first time where I used Greek Yogurt as a substitute for sour cream, and it is an absolute game changer!
Make this soup year round. It truly can fit into any season, yet enjoying it in the spring has a special feel to it.
Ingredients
*~*~*~*~*~ see recipe card for quantities *~*~*~*~*~
- extra virgin olive oil
- onion
- garlic cloves
- fresh ginger root
- carrots
- chicken broth
- cumin
- dried thyme
- sea salt
- ground black pepper
- silken tofu
- lemon juice
- greek yogurt
Instructions
- Bake carrots and onions
- Toss everything into a pot, add broth ginger, then let simmer before adding silken tofu
- Immersion blend the soup
- Enjoy with a dollop of greek yogurt and garnish to your liking
Hint: season the carrots generously before roasting to ensure you soup has a rich, delicious flavor!
Substitutions
- Dairy - swap the topping of greek yogurt for dairy free sour cream to make the recipe entirely dairy free
- Vegetarian - swap the chicken broth for veggie broth to make this recipe entirely vegetarian!
Variations
- Spicy - add some cayenne to give this recipe an extra kick! This will also support digestion!
- Deluxe - serve with a side of delicious garlic bread to elevate this recipe!
Equipment
- knife
- cutting board
- baking sheet
- parchment paper
- oven/convection oven
- pot
- wooden spoon
- serving bowl
Carrot Ginger Soup
Equipment
- knife
- Cutting Board
- Baking Sheet
- Parchment Paper
- pot
- wooden spoon
- serving spoon or ladel
- immersion blender or regular blender
- serving bowl
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion diced
- 3-4 cloves garlic minced
- 1-2 tbsp fresh ginger grated or finely chopped
- 6-7 medium carrots peeled and chopped
- 4 cups chicken broth
- ½ tsp cumin
- ½-1 tsp dried or fresh thyme
- sea salt & ground black pepper to taste
- ½-1 block silken tofu
- ½ lemon juiced
- greek yogurt to garnish
Instructions
- Preheat oven to 425°F.
- Place chopped carrots on a baking sheet. Add onion chunks and garlic cloves. Drizzle with olive oil, then sprinkle with seasonings.
- Toss everything to coat evenly.
- Roast for 25–35 minutes, flipping halfway through, until the carrots are deep golden and tender.
- Transfer roasted carrots, onion, and garlic into a large pot.
- Add chicken broth and ginger.
- Bring to a gentle boil, then reduce to a simmer for 10–15 minutes to let the ginger infuse.
- Add silken tofu directly into the pot.
- Blend using an immersion blender until smooth and creamy (or carefully blend in a high-speed blender in batches).
- Stir in the lemon juice and taste. Adjust seasoning if necessary.
- Ladle into bowls and top with greek yogurt, pepper, thyme and lemon juice.
Storage
Store in an air tight container and enjoy within 3-4 days!
FAQ
Instead of chicken broth, use both broth, which has way more protein than stock. You can also add some chopped cook chicken for some extra protein!
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