creamy carrot ginger soup

I think there’s time for one last soup for the season….

And this one is my favorite yet, It’s so good I couldn’t wait until winter rolled around again to share it with you guys. Nor could I wait till winter to make it in our own house two weeks in a row.Something about the color, zest, and flavor pow allows this soup to work its way well into spring. The carrots give it a warm soul-warming heartiness, but the spicy sweet pungency of the ginger awaken the tastebuds and spirit for the spring.

Flavors and feelings? Check.

Nourishment? Let’s chat…

Carrots provide carotenoids like beta-carotene that convert to vitamin A, which plays a vital role in bone growth, reproduction and immune system health. It also helps the skin and mucous membranes repel bacteria and viruses more effectively. This bright orange root veggie is also a solid source of antioxidant agents and are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. Need I say more? Well, I will.

We can’t forget about ginger! Ginger is anti-inflammatory – reducing pain for those struggling with osteoarthritis or rheumatoid arthritis and fending off other inflammation fueled conditions like obesity, diabetes, Alzheimer’s, a variety of cancers, and cardiovascular disease, to name a few. Other benefits include reduction of cough, congestion, and sore throat; reduced muscle soreness; relieved stomach upset; and relief from migraine and headaches. So do your body and soul a favor, and give this soup a try!

Soup’s on!

Creamy Carrot Ginger Soup (GF, NF)

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 2 TB grass fed butter
  • 1 large leek, diced
  • 5 cups chicken bone broth
  • 2 pounds organic carrots, sliced
  • 2 TB fresh grated organic ginger
  • 1 cup grass fed whipping cream (I use raw)
  • sea salt and pepper to taste


  • heat a large pot over high heat, add butter and leek, and cook until translucent and soft
  • add carrots, ginger, and broth and bring broth to a boil, then reduce heat to a simmer, cover, and let cook until carrots are soft (about 15 minutes)
  • pour soup into blender or Vitamix (on sale HERE) and blend until smooth*
  • return to pot, stir in cream, and bring to a quick boil, then reduce to low heat and add salt and pepper to taste
  • serve warm and ENJOY!

*you might need to blend soup in batches to avoid overflow of very hot liquid!

I’d love to hear your thoughts on this one! There’s so many ways to enjoy. We’ve had it with gluten free grilled cheese, over white rice and shredded chicken, and on its own. YUM! If you make this one, post a picture and tag me @radical.roots. Cheers!

♡ Laura


By | 2016-04-04T15:34:49-08:00 April 4th, 2016|Health, Recipes, Soups, Salads, Sides|0 Comments

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