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Carrot Ginger Soup

I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 2 T butter

  • 1 T olive oil

  • 1 c diced onion

  • 1/2 c diced celery

  • 1/4 c minced ginger

  • 1 T minced garlic

  • 1/2 lb carrots (peeled and roughly chopped)

  • 5 c vegetable or chicken stock

  • 1 t salt

  • 1/2 t freshly ground white pepper

  • 1 bay leaf

  • 1 c Stonyfield Organic Low Fat Plain Yogurt

  • 3 T chopped chives (for garnish)

Calories: 120, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 670mg, Total Carbohydrate: 11g, Dietary Fiber: 2g, Sugars: 6g, Protein: 3g, Vitamin A: 130%, Vitamin C: 10%, Calcium: 8%, Iron: 2%


Step 1

In a 4-quart stockpot over medium-high heat, add butter and oil. Once butter is melted add onions and celery. Cook until onions are translucent, about 3-4 minutes. Add ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, until carrots are slightly caramelized, 7-8 minutes. Add stock, salt, pepper, and bay leaf bring to a boil, and then reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.

Step 2

Remove the stockpot from burner and take the bay leaf out. Using an immersion blender, purée soup. (You can also let soup cool and purée in a food process or blender.)

Step 3

Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.