Healthy Ginger Carrot Soup Recipe | foodiecrush.com (2024)

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This healthy carrot ginger soup has a velvety smooth texture thanks to the addition of some creamy Greek yogurt. Delicious warm or cold!

I’m more of a chunky fan.

Ilike my peanut butter with chunks of nut. I prefermy ice cream with bites of chocolate, crunch, toffeeor whatever finds its way into its frozen chocolate goodness. I even like my orange juice with extrapulp.

I guess you could say I like the bite. Or, TObite.

So when it comes to soup, I generally lean toward soups with pasta, chunks of vegetables, balls of matzo and of course, chili beans.

But with spring fever sneaking its way into every crevasse of my being, my cravings steer to cleaner eats, foods that are lighter, in the pursuit that I will be lighter, too. And look at that, SMOOTH! Maybe it’s time to lose the chunk?! In more ways than one.

Knowing that this carrot soup recipe is made with Greek yogurt as the thickener, that it features carrots that are chock full of beta carotene, and is spiked with ginger that hasbeen shown to help with nausea and inflammation, this soup is just one more step to take to achieve your health goals no matter what they are.

What’s in This Carrot Ginger Soup?

This recipe is made with Greek yogurt instead of cream. And not just plain yogurt, but vanilla sweetened yogurt. Don’t be fooled by thinkingvanilla yogurt’s main destination isfor the morningsmoothie drink. Believe the truth teller when I say, it isn’t. The vanilla flavor gives the soup a sweetnessthat the tartness of regular flavored Greek yogurt won’t. I used Chobani, but you could use whichever you prefer.

Here’s what else you’ll need to make this ginger and carrot soup recipe:

Olive oil
Yellow onion
Fresh ginger
Garlic
Carrots
Chicken stock
Water
Bay leaves
Fresh thyme
Kosher salt
White pepper
Butter

How to Make Carrot Ginger Soup

To make this easy carrot ginger soup, first sauté the onion, garlic, and ginger in an oiled stock pot. Cook just until the onions soften, then add in the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper.

Can I Make This Vegetarian?

Quite easily! Simply switch out the chicken stock for vegetable broth or stock.

Can I Use Chicken Broth Instead of Stock?

If you use chicken broth rather than the stronger, concentrated chicken stock, replace 2 of the cups of water with the broth.

Tips for Making Carrot Ginger Soup

Instead of mincing the ginger—which I find to be a pain in the butt because of the stringy textureof ginger—I peel, then grate my ginger with a fine hand grater like this one. It’s a lot faster and much easier to navigate. Just watch those nibs called the ends of your fingers so they don’t get gratedtoo.

To blend the soup I use one of my favorite kitchen tools, my super duty immersion blender. Next to my toaster oven, this thing gets the biggestworkout in my kitchen. If you don’t have a powerful immersion blender, use your blender instead toget it to that smooth, silky texture.

This soup is delicious hot, but it doesdouble duty merely warm or even chilled and is buffet or brunch ready for serving athome, or on the beach. I’ll take minewith a side of sand, please.

If you happen to have any soup left over, save it in a quart jar and share with friends or neighbors.No need for fancy stickers or hang tags to note what’s in the bottle, use a permanentSharpie pen on glass and it will wipe right off with soapy water. Works great for wine glasses too.

More Easy Soup Recipes That’ll Warm You Up

Market Street Clam Chowder Recipe
Creamy Chicken and Wild Rice Soup
Broccoli Cheese and Potato Soup
Pumpkin Soup with Crispy Sage
Slow Cooker Tortellini Soup with Sausage and Kale
Easy Hamburger Vegetable Soup
Tomato Basil Soup

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onInstagramorTwitterwith #foodiecrusheats.

4.83 from 17 votes

Ginger Carrot Soup

This healthy carrot ginger soup has a velvety smooth texture thanks to the addition of some creamy Greek yogurt. Delicious warm or cold!

Course Main Course

Cuisine American

Keyword carrot ginger soup

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 quarts or 16 cups

Calories 493kcal

Ingredients

2 tablespoons extra virgin olive oil
1 ½ cups yellow onion , diced
3 tablespoons fresh ginger , peeled and grated
3 cloves garlic , minced
2 pounds carrots , peeled and sliced
2 quarts chicken stock* , (8 cups)
1 quart water , (4 cups)
2 bay leaves
2-3 fresh thyme sprigs
2 teaspoons kosher salt
1 teaspoon white pepper
2 cups vanilla flavored Greek yogurt
3 tablespoons butter

Instructions

Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.
Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes.
Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.
Serve with a dollop of yogurt and fresh thyme if desired.

Notes

*If you use chicken broth rather than the stronger, concentrated chicken stock, replace 2 of the cups of water with the broth.
Lightly adapted from Chobani

Nutrition

More Carrot Recipes You’ll Love

Ginger Carrot Soup
Easy Glazed Carrots
Beet, Carrot, and Pomegranate Salad
Roasted Carrots with Dill Gremolata
Sweet Carrots with Tarragon
The BEST Carrot Cake

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