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Carrot-Ginger Soup

This sweet and creamy, mildly spicy carrot soup is packed with vitamins A and C, and has a healthy dose of fiber.


  • Olive oil cooking spray
  • 2 T olive oil
  • 1 cup chopped onion
  • 4 cups finely chopped carrots
  • 3 cups cubed, peeled baking potatoes
  • 1 T grated, peeled fresh ginger
  • 1/4 tsp. curry powder
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground cloves
  • 3 cans (15 oz.) low-sodium chicken broth
  • 2 bay leaves


Heat oil and a generous amount of cooking spray over medium heat. Add onions and sauté for about three minutes. Add carrots and potatoes; cook for one minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer for one hour.

Discard bay leaves. Place six cups in a food processor; process until smooth. Return to pan and stir well.


6 servings

Nutritional Information

Per serving:
Calories: 165
Fat: 5g
Cholesterol: 0g
Carbohydrate: 24.5g
Protein: 5.5g
Sodium: 425mg
Fiber: 4.2g

Recipe Source: myOptumHealth

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