Carrot Ginger Soup

Serves 4.


  • 4 cups chicken or vegetable broth, divided
  • 1 tablespoon coconut oil or butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, coarsely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Garnish (optional): sunflower or pumpkin seeds, sour cream or plain yogurt, chopped parsley or cilantro, chopped chives or green onion

Bone Broth.jpg


  1. Heat oil or butter in a pot.
  2. Sauté onions until translucent, about 5 minutes.
  3. Add garlic and ginger and sauté for 2 minutes more.
  4. Stir in broth, carrots, and lemon juice and heat to a boil.
  5. Reduce to a simmer and cook 25 minutes or until carrots are tender.
  6. In batches, carefully puree in a blender; or use an immersion blender.
  7. Garnish as desired.

Health Benefits: Carrots are rich in beta-carotene, the precursor to vitamin A and vitamin C. However, carrots are high in carbohydrates and should be eaten with healthy fats and protein.

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