Ginger-Carrot Soup

Servings 6 people


  • 3 tablespoons olive oil
  • 2 pounds carrots peeled and cut into large slices
  • 2 large onions diced
  • 1 large apple peeled, cored and cut into large cubes
  • 6 cups low sodium vegetable broth or use homemade
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon minced ginger optional
  • 1/4 cup grated fresh Parmigiano-Reggiano cheese


  • In a large saucepan with a tight-fitting lid, heat the olive oil over medium heat until hot.
  • Add carrots, onions, and apple; sauté for 10 minutes.
  • Add broth, salt, pepper, and gingerroot then reduce heat, cover and simmer for 30 minutes.
  • Puree soup in a blender or with an immersion blender until smooth.
  • Serve garnished with cheese.


SERVING SUGGESTION: A big spinach salad and some whole grain rolls and butter.
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure broth is gluten-free.
NUTRITION: Per Serving Calories: 180, Total Fat 11g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrates 21g, Dietary Fiber 6g, Protein 2g Points: 5
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