Carrot Ginger Soup

10 60 189
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 4
Carrot Ginger Soup
Health Rating
Carrot and ginger complement each other in this soup!


2 tbsp Butter, grass fed, unsalted
1 small Yellow onion (chopped)
2 tbsp minced Ginger root (peeled)
3 clove(s) Garlic (minced)
908 gm Carrots (chopped)
4 cup Bone broth, Organic
1 leaf Bay leaf
1/2 tsp Cinnamon
1 1/2 tsp Sea salt, fine
1 tbsp Chives (minced)


1. Heat butter in a heavy-bottomed pan. Add the onions, cooking for a few minutes. Add the ginger and garlic and cook for a couple more minutes, stirring to ensure that they do not burn. Add the carrots and cook for another 10 minutes, stirring often.

2. Add bone broth, bay leaf, cinnamon, and sea salt to the pot. Bring to a boil, turn down to a gentle simmer and cover tightly with a lid. Cook for 20-30 minutes, or until carrots are completely softened.

3. Turn off heat and transfer into a high-powered blender. Puree until the soup reaches the desired consistency.

4. Serve with chives and enjoy!


Carrots contain beta carotene which is converted to vitamin A in the body and is important for immunity and healthy vision!

Nutrition Facts

Per Portion

Calories 189
Calories from fat 58
Calories from saturated fat 34
Total Fat 6.5 g
Saturated Fat 3.8 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.0 g
Cholesterol 15.4 mg
Sodium 976 mg
Potassium 771 mg
Total Carbohydrate 27.6 g
Dietary Fiber 6.2 g
Sugars 12.3 g
Protein 8.2 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources