Carrot Ginger Soup

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Yes, I know it’s no longer winter, but this year, I just can’t seem to get off my soup kick just yet.  Normally, I start eating tons of soup in the fall, then taper off a bit in the spring/summer months, but this year, it’s just sticking with me.  And thank goodness, because if it wasn’t I wouldn’t have ended up making this soup which is DELICIOUS!  I got the idea for carrot soup from the following pin.


I changed it up a bit to come up with a delicious and easy recipe for ginger carrot soup that is really really good for you!



  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1/2 tsp. garlic powder
  • 2 tablespoons minced peeled ginger
  • 1/2 tsp. dried thyme
  • 2 pounds carrots, peeled and chopped – I used 2 lbs baby carrots
  • 1 medium turnip, peeled and chopped
  • 6 cups homemade chicken broth
  • sea salt to taste
  • Optional toppings: Plain greek yogurt with a drizzle of honey.


1.) Place a large pot over medium heat.  Heat the olive oil, then add the onions.  Cook about 5 minutes, then add the garlic powder, ginger, and thyme and cook for an additional minute.

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2.) Add the carrots, turnip, and chicken broth.  Bring to a boil, then reduce heat and let simmer until the carrots and turnip are very tender.

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3.) When the veggies are nice and tender, transfer the soup to a food processor or blender, and blend till smooth.

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4.) Transfer to a bowl, and if desired, top with a dollop of plain greek yogurt and drizzle with a bit of honey.

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SUPER YUMMY!  Enjoy! 🙂