Carrot Ginger Soup (serves 4)

Prep Time: 5 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 16 ounce bag baby carrots
  • 2 tablespoons fresh ginger, peeled and chopped
  • 1 teaspoon kosher salt
  • 1 32 ounce box low sodium vegetable stock (you could also use low sodium chicken stock)


1. Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.

2. Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.

3. Puree the soup using a hand blender or in a blender until creamy and smooth.

4. Serve topped with a dollop or yogurt, sour cream or crème fraiche.


plain yogurt, sour cream or crème fraiche