Carrot-Ginger Soup

12 77 207
Ingredients Minutes Calories
Prep Cook Servings
17 min 1 h 6
Carrot-Ginger Soup
Health Highlights


3 tbsp Butter, grass fed, unsalted
3 tbsp Olive Oil, Extra Virgin
1 cup Sweet onion (chopped)
2 tbsp minced Ginger root (peeled fresh)
2 clove(s) Garlic (finely minced)
7 cup Chicken broth (stock), low sodium (or vegetable)
4 cup chopped Carrots ((1 1/2 pounds))
1 cup White wine, dry
2 tsp Lime juice (fresh) (fresh)
1/4 tsp Curry powder
1/4 tsp Black pepper (freshly ground)
2 tbsp Cilantro (coriander) (chopped fresh)


  1. Heat a large saucepan over medium heat. Melt butter with olive oil in pan; cook 2 minutes or until butter melts.
  2. Add onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally. Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
  3. Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  4. Pour into a bowl. Repeat procedure with remaining carrot mixture.
  5. Stir in lime juice, curry powder, and pepper. Ladle about 2/3 cup soup into each of 12 bowls. Sprinkle evenly with cilantro.


Make this a vegetarian option by using vegetable broth instead of chicken broth and vegan by using olive oil in place of butter.

Nutrition Facts

Per Portion

Calories 207
Calories from fat 118
Calories from saturated fat 43
Total Fat 13.1 g
Saturated Fat 4.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.8 g
Cholesterol 15.4 mg
Sodium 245 mg
Potassium 330 mg
Total Carbohydrate 14.4 g
Dietary Fiber 3.2 g
Sugars 7.3 g
Protein 2.4 g

Dietary servings

Per Portion

Vegetables 1.7

Energy sources


Meal Type(s)