Curried Ginger Carrot Soup

Vitamin A: Off the charts! 400+%
Vitamin C
Vitamin B6
Fiber… and on and on.
(info courtesy

Cooking Challenge!

Now that’s an impressive list and something you can feel good about putting in your body. The good news: you can get them all from just ONE ingredient… the colorful, crunchy, carrot! This soup is packed with ’em!

I know what you’re thinking, Jenn is becoming a soup nazi. It’s partially true. In fact, my husband says I’m becoming soup-obsessed. That’s also partially true. But in my defense, I’m getting really good at it. Like, really good! So, I challenged myself today:

COOKING CHALLENGE #1: Make a soup without looking at any recipes first.
I’ve come to discover over my past few soup-making adventures that vegetable soups can basically made the same way: 1) sweat the onions and garlic in olive oil 2) add vegetables of your choice 3) add stock and spices off your choice 4) bring to a boil, let simmer, smooth and enjoy. It’s that easy.

Now that I have the basic rhythm down, it’s just about figuring out what you like and being a little creative. I really wanted something jam-packed with nutrients, so I decided to exploit the carrot. I hate them raw so I figured I would stick them in a delicious soup. And I must say, I came out of this first cooking challenge victorious… RAWR! It’s not “comfort food” by any means, but It’s definitely food you can feel comfortable and confident about eating for your well-being!


A look at "hand blending" my soup!

3 tablespoons olive oil
7-8 carrots
1 big white potato
2 garlic cloves
1/2 white onion
1 teaspoon curry powder
1/2 teaspoon grated ginger
1/2 teaspoon cinnamon
2 cups chicken stock
1 cup water
Cilantro – to taste

Sweat onions and garlic in olive oil for 3-4 minutes
Add chopped carrots, potato and cook for another 4-5 minutes
Add curry, ginger, cinnamon and mix. Cook another 3-4 minutes
Add chicken stock and water, bring to a boil, then reduce heat and simmer for 45 minutes until carrots are tender.
Using a hand mixer or blender, smooth the soup.
Add cilantro and simmer another 10-15 minutes.
Serve and, as always, Enjoy!

All blended!
Whats up Doc? Rosie says eat your carrots!

SOUP SAVIOR: I received this hand blender as a wedding gift and let me tell you… it’s been getting a workout since I started this cooking blog. It has been incredibly helpful in my soup-making ventures, in fact, I’m not sure I could cook without it. I strongly recommend this hand-blender, however a food processor or a regular blender can do the same job – GET COOKING!


7 thoughts on “Curried Ginger Carrot Soup

  1. Sounds yummy! I do like raw and cooked carrots – I have just never tried curry before so I am a little uncertain with that spice. I will have to give it a try.

  2. Sounds yummy! Now that I have discovered that I am no longer allergic to carrots, I am looking for new recipes to try!

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