Go Back
Print Recipe

Carrot Ginger Soup

A delicious, smooth and creamy soup that is easy on the stomach.
Prep Time35 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine: American
Keyword: carrot, carrot ginger, ginger, gut healthy, soup
Servings: 4 people

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.