Gingered Carrot Soup

Total Time: 40-55 minutes
Yield: 8 (1-cup) servings
Nutritional value per serving: 140 calories, 5.5 g protein, 3 g fiber, 5 g sugar



•    5 tablespoons extra virgin olive oil 

•    2 tablespoons fresh ginger, minced

•    6 cups carrots, peeled, trimmed, and cut to ½” rounds (2 lbs. carrots or 16 medium carrots)

•    1 ½ cups celery (about 3 large stalks), chopped

•    1 teaspoon sea salt

•    4 cups bone broth, low-sodium vegetable stock, or water

•    ½ cup orange juice (or the juice from 1 large orange)

•    1 teaspoon ground turmeric


•    6 teaspoons Greek yogurt, plain

•    Fresh cilantro, chopped


Heat oil in large soup pot. Add ginger, carrots, celery, and salt. Cook over low heat slowly until vegetables are tender, 30–40 minutes. Remove from heat and cool slightly.

Place the carrot mixture into a blender and blend in batches, as needed. Add bone or vegetable broth, orange juice, and turmeric and blend each batch until smooth. Combine all batches together. 

Serve warm, room temperature, or cold. Garnish with a small dollop of yogurt and fresh cilantro leaves if desired.


Use bone broth to increase protein. Beta-carotene, a pigment that gives vegetables and fruits the orange and yellow color, may have anti-cancer properties. Cutting and cooking carrots helps release more of the beta-carotene for your body to absorb. Ginger may alleviate symptoms of gastrointestinal distress.