Carrot-Ginger Soup

Lucy Schaeffer Lucy Schaeffer
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 30 mins

Smaller, thinner carrots tend to be sweeter. I know, it's a bit more work to peel the small ones, but it's worth it.


-- 2 tablespoons unsalted butter
-- 1 pound carrots, peeled and chopped into 1/2-inch pieces (about 3 cups)
-- 1 large onion, peeled and chopped into 1/2-inch pieces
-- 1 2-inch piece fresh ginger, peeled and chopped into 1/2-inch pieces
-- 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
-- 1/2 teaspoon kosher salt
-- 3 cups lower-sodium chicken broth
-- 1 tablespoon chopped fresh chives or parsley, for garnish


1.Melt the butter in a medium skillet over medium heat. Add the carrots, onion, ginger, thyme, and salt and cook, stirring, until the vegetables begin to soften, about 6 minutes.

2.Add the chicken broth to vegetables, raise the heat to medium-high, and bring to a simmer. Reduce the heat and simmer until the vegetables are completely tender, 12 to 15 minutes.

3.Add the vegetable mixture to a blender. Before you puree, be sure to remove the clear plastic disk in the center of the lid and cover with a kitchen towel. If you leave the lid on, the pressure from the blender will build and pop a sealed top (and give your walls and ceiling a splatter paint treatment@@mdreally). Puree the soup. Serve warm, garnished with the chopped chives or parsley.

From: You Can Trust a Skinny Cook: 140 Recipes That Love You Back, by Allison Fishman, Wiley 2011. Reprinted with permission from the publisher.

Nutritional Info *per serving

  • Calories 131
  • Fat 6
  • Saturated Fat 4
  • Carbohydrate 15
  • Fiber 4
  • Protein 5