Carrot and Ginger Soup recipe
Carrots and ginger marry in this sweet-savory spring soup flavored with lemon, parsley, white wine and fresh chives.
  • Makes: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Carrots are filled with antioxidants vitamins A and C.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm


  1. In a large stockpot over medium heat, melt the butter.

  2. Saute the onion, ginger and garlic.

  3. Add the chicken stock, wine and carrots and heat until boiling. Reduce heat and simmer, uncovered, over medium heat until the carrots are very tender, about 45 minutes.

  4. Cool slightly, then purée mixture in a blender or food processor with a steel blade.

  5. Stir in the lemon juice.

  6. Serve hot or cold and garnish with chives or parsley.

Nutrition Facts (per serving): Calories – 741, Fat – 26.6g, Dietary Fiber – 6.7g, Protein – 84.2g, Vitamin A – 580%, Vitamin C – 34%, Calcium – 11%, Iron – 21%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


  1. I love carrot and ginger soup! Such a refreshing, tasty combination. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  2. I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!


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