Cook This: Carrot Soup

Plenty of carrots and ginger come together in a silky soup that’s easy to freeze and reheat so it’s always ready for a quickie lunch or dinner. 


5 carrots, chopped 

4 cups chicken broth or vegetable stock

1 piece ginger, an inch long, peeled

1 small onion (white or yellow), chopped

2 garlic cloves, minced

olive oil

1/2 cup heavy cream

salt + pepper, to taste


In a pot, heat up olive oil and sauté the chopped onions until tender. Then, we’ll add the fresh garlic. Next, add the 4 cups of chicken or vegetable broth, chopped carrots and ginger and let boil for 20 minutes until carrots are soft. Add all ingredients to a standing blender (I love the Ninja blender) along with 1/2 a cup of heavy cream to make it, well, creamier. Taste and add additional salt and pepper to your liking. Enjoy!

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