Carrot-Ginger Soup

Carrot-Ginger Soup Recipe
Kristine Larsen
This creamy carrot soup recipe gets extra thickness from potatoes and its rich flavor from fresh ginger,  curry powder, cinnamon and nutmeg.


9 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Caloriesfromfat 26 %
Fat 3.2 g
Satfat 0.5 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 16.5 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 537 mg
Calcium 25 mg


2 tablespoons olive oil
3/4 cup chopped onion
1/2 cup chopped green onions
4 cups finely chopped carrot (about 1 1/4 pounds)
3 cups cubed peeled baking potato (about 1 pound)
1 tablespoon grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 (15.75-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
Chopped green onions (optional)


Heat oil in a large Dutch oven over medium heat. Add onions; sauté 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.

Cynthia Harris,

Cooking Light

April 2001
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