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Challenge: Savoring Spring

Ginger Carrot Soup

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A creamy soup bursting with carrot and ginger flavor with a hit of honey!

Ginger Carrot Soup

  • Servings: 7 cups
  • Yield: 6 servings
  • Prep Time: 15 min
  • Cooking Time: 45 min


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 medium sweet potato chopped
  • 3 tablespoons fresh minced ginger
  • 1 ½ lbs carrots sliced
  • ½ teaspoon ground ginger
  • 2 tablespoons honey
  • ½ teaspoon salt (or more to taste)
  • ½ teaspoon pepper (or more to taste)
  • 6 cups vegetable stock
  • 1 cup heavy cream


  1. In a large pot melt the butter with the olive oil over medium heat
  2. Add the carrots, onion, celery and sweet potato and saute for 5 minutes stirring about once a minute
  3. Add the garlic and ginger and saute for an additional 5 minutes stirring about once a minute
  4. Add the vegetable stock, bring to boil, reduce to simmer, and cover for about 40 minutes until carrots are tender then remove from heat
  5. Using an immersion blender, blend until smooth
  6. Add 1 cup heavy cream, honey, ground ginger, salt and pepper (I heat the cream in a microwave for a minute before adding so soup doesn't cool down)
  7. Taste and adjust seasonings as desired
  8. Top with chives and/or a drizzle of honey (optional)

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