Carrot Ginger Soup



Recipe and photo from Chef Katie Hueth Eat, Private Chef and Catering

I  love anything carrot–especially carrot ginger soup.  When I saw this recipe I thought to myself–soothing and immune boosting. What is not to love?


  • supports brain function

  • may inhibit some forms of cancer

  • fights respiratory viruses

  • promotes digestive health

Carrots contain:

  • Beta Carotene

  • vitamin K

  • vitamin C

  • calcium.

I don’t peel my carrots.  Wash them well, and buy organic when you can so you don’t have to worry about pesticides.

Katie's Carrot-Ginger Soup


  • 2 T olive oil

  • 1 onion, diced

  • 8 carrots, sliced

  • 5 cups vegetable stock

  • 2 tbsp. fresh ginger, minced

  • Salt and pepper to taste

In a large saucepan, melt butter over medium heat. Add onions and sauté for 10 minutes until translucent. Add carrots and broth and bring to a simmer. Cook the soup for 30-40 minutes until the carrots are tender. Add the fresh ginger to the soup. Puree soup in blender.