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Carrot Ginger Soup

45 minutes
8 People
Carrot Ginger Soup


4 tsp olive oil
1 lb carrots, peeled & diced
4 oz yellow onion, diced
4 oz sweet potatoes, peeled and diced
6 cups vegetable stock
2 tsp garlic, minced
2 Tbsp ginger, minced
2 tsp thyme
2 Tbsp honey
1 tsp salt
1 tsp black pepper


  1. In a large pot over medium-high heat, cook carrots, onions, and sweet potatoes in olive oil until the carrots and sweet potatoes begin to caramelize.
  2. Add minced garlic and ginger and cook for only a minute.
  3. Add vegetable stock, bring to a boil, then reduce to a simmer. Continue simmering until carrots and sweet potatoes are soft.
  4. Add contents of the pot to a blender along with thyme, honey, salt, pepper, and purée until smooth and silky.

Note: Carrots are loaded with vitamin A and beta-carotene and are a great source of fiber. Ginger has long been used for its numerous health benefits, including helping to fight the flu and common cold, reducing nausea, and aiding digestion.

Tip: You can also use an immersion blender and blend the soup in the same pot.


Calories 83
Protein 1 g
Sodium 251 mg
Carbohydrates 15 g
Fat 2 g
Fiber 2 g
Servings 8 (6 oz each)