• Carrot Ginger Soup

    1 vote
    Carrot Ginger Soup
    Cook: 25 min Servings: 5
    by Pretend Chef
    126 recipes
    A creamless carrot soup that is silky smooth. Low in calories and high in Vitamin C this soup is great for you and your waistline!


    • 2 pounds carrots, peeled, cut into 1-inch pieces
    • 2 tsp seasoned rice wine vinegar, divided
    • 3 tsp toasted sesame seeds, divided
    • 2 garlic cloves
    • 2 tsp finely grated ginger
    • 1 tsp sesame oil


    1. Ribbon one carrot with a vegetable peeler and transfer it to a bowl with 1 tsp rice wine vinegar and 1 tsp sesame seeds. Set aside for garnishing the soup.
    2. Place the remaining carrots in a saucepan covered with water. Bring to a boil then simmer for 20 minutes or until very tender.
    3. Using a slotted spoon transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water, and ginger. Puree until smooth. Add in the remaining 1 tsp rice wine vinegar and the sesame oil.
    4. Ladle soup into bowls and garnish with the carrot ribbons and remaining sesame seeds.
    5. For freezing: Make a double batch and put in an airtight container for up to 3 months. Just thaw and heat! Simple!

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    • Karishma
      This would be perfect for my toddler too :) thanks!

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