Carrot ginger soup

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 146.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 428.2 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Carrot ginger soup calories by ingredient


A tasty, hearthy & savory lunch or snack ! I freeze it up in the 500ml wide mouth canning jars A tasty, hearthy & savory lunch or snack ! I freeze it up in the 500ml wide mouth canning jars
Number of Servings: 30


    10lbs 4.5lbs Peeled and Chopped
    6tbs 3tbs Tablespoon Fresh Thyme Leaves
    1tsp Salt and Pepper
    2/3c 3tbs Tablespoon Olive Oil
    6 3 sm Small Onion, Chopped
    18 9 Garlic Gloves, Minced
    12tbs freshly Grated Ginger, Or More As Desired
    6 Medium Apple or Pear, Peeled and Diced
    3box 3 box Cups Low Sodium Vegetable Broth
    6c h20 or stock
    6tsp 3tsp Teaspoon Coriander cracked in motar and pestal
    3tbs Tablespoon Orange Zest and the juice of the orange


Garnish Ideas:
Fresh Chives, Pistachios (as pictured), Sliced Green Onions

Preheat the oven to 375 degrees.

If using whole carrots, chop the carrots into 1-inch pieces and place in a medium baking dish.
Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
Bake until tender and slight browning has occurred, about 30 minutes, tossing at least once during baking time.
While the carrots are roasting,

heat the olive oil in your soup pot over medium high heat.

Add the diced onion and sauté until tender, about five minutes.

Add the ginger, garlic and the diced apple and sauté for another three minutes.

Season with the coriander and orange zest and juice, garlic and add the vegetable broth.

Once the carrots are roasted and tender, add them to the broth and bring to a boil.
Reduce the heat to low/medium and simmer for 20 minutes.

Puree the soup with an immersion blender or in batches in a blender or food processor.
Add more vegetable broth as needed to thin.
Ladle into individual bowls, garnish and serve.

Serving Size: 30 1.75 cup servings

Number of Servings: 30

Recipe submitted by SparkPeople user SHADED_GROVE.