Carrot and Ginger Soup


  • 6 Tbsp. olive oil
  • 1 large yellow onion, chopped
  • ¼ cup finely chopped fresh ginger root
  • 3 cloves garlic, minced
  • 7 cups chicken broth
  • 1 ½ lbs. carrots, peeled and cut into ½ in. pieces
  • 2 Tbsp. fresh lemon juice


  1. Heat the oil in a large stockpot over medium heat.
  2. Add the onion, ginger, and garlic and sauté for 15 – 20 minutes.
  3. Add the broth and carrots. Heat to boiling. Reduce heat and simmer uncovered until the carrots are very tender, about 45 minutes.
  4. Puree the soup in a blender or food processor, 2 – 3 cups at a time, and pour into a large bowl. When finished, pour the pureed soup back into the stockpot. Season with lemon juice.

Yield: 6 servings

Calories per serving: 198

Fat (grams): 2

Source: The Silver Palate Good Times Cook Book by Julee Rosso & Sheila Lukins: Workman Publishing Company, New York, 1985.

Prepared by Colleen Bolander, MS, RD

September 15, 2004