Carrot and Ginger Soup

Carrot and Ginger Soup

17 reviews, 4.3 star(s). 95% would make again

Ready in 45 minutes

A tongue tingling soup that's low fat and diabetic friendly. Great for winter's cold, gray days.


2 tablespoons Olive oil; as required
2 medium leeks; (white and pale-green parts only), washed, thin sliced
2 tablespoons fresh ginger; finely grated
1 tablespoon garlic; minced
2 pounds carrots; peeled, thinly sliced
1 teaspoon salt; or Lite salt if you wish
1 teaspoon sugar; or Splenda if you wish
1/2 teaspoon white pepper; freshly ground
5 cups chicken broth; Low sodium if you wish
1 teaspoon Lemon juice; as required
2 drops Tabasco sauce; as required
1/2 cup Whipping cream; optional
Crispy Ginger; recipe follows
Cilantro; fine chopped , for garnish

Original recipe makes 8 Servings



In a large pot over moderate heat with the EVOO, add the leek, ginger and garlic. Cook, uncovered for 3 minutes, stirring occasionally. Add the carrots, salt, sugar, and white pepper, stirring to coat with oil. Cover and cook gently until just tender, about 10 minutes. Stir in the broth, and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat, and allow to cool slightly before pureeing.

Puree the soup in batches in a food processor or blender, or force it through a food mill fitted with the medium blade. (The soup can be prepared up to 2 days in advance, and will taste the better for it. Cool, cover and refrigerate.)

Return the soup to the pan. Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes. Adjust the seasoning with lemon juice and pepper sauce, if necessary. Some carrots are sweeter than others, thus the lemon juice to offset the sweetness.

Ladle the soup into bowls, and serve hot, garnished with crispy ginger and/or chopped cilantro, if desired.

For crispy ginger, Peel a 4-inch piece fresh ginger, and thinly shred with a sharp knife. In a small, heavy pot, heat 2 cups canola oil to 375F, and fry the ginger until crispy and golden, about 2 to 3 minutes. With a slotted spoon, remove ginger to drain on paper towels. Use to garnish soup.

Adapted from recipe by: Nicole Rothier, Fiesta Culinary school, 1/19/06

Each ( 8oz) serving contains an estimated:

Cals: 136, FatCals: 61, TotFat: 7g

SatFat: 2g, PolyFat: 1g, MonoFat: 4g

Chol: 10mg, Na: 817mg, K: 531mg

TotCarbs: 14g, Fiber: 4g, Sugars: 6g

NetCarbs: 10g, Protein: 5g

Nutrient calculation included light whipping cream but not low sodium options.


I adapted Nicole's fine recipe to reduce the fat and carbs to make this more diabetic friendly

Verified by stevemur
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Calories Per Serving: 97 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Taste and flavor great! But the carrot pulp needs to be eliminated. It's chewy. I had to strain out the carrots but the broth left over is phenomenal. Any suggestions on how to avoid this issue?
Sabdelfa 3y ago

tstreker 4y ago

tstreker 4y ago

Nice recipe! Just bought a juicer and looking for good soup recipes to use the pulp. The carrot pulp & juice cook well with this recipe (even without the creme) and saves time.
Tastetester1 4y ago

I cannot add dairy, so I made this with no cream and it was a big flop. It basically tasted like hot carrot puree with ginger -- way too much carrot. Oh well. Might be better with less carrot and more broth.
healthyme 4y ago

Assume tongue zinger.
Universalself 4y ago

Excellent soup. Very classy and flavourful. I added the cream and I'm glad I did.
Buddercup 5y ago

This soup was amazing! Love the cilantro garnish! Thank you for posting. Great for lunch or dinner.
Daner35 5y ago

Add sweet potatoes!!!!
Thirdeye11 5y ago

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