Carrot Ginger Garlic Soup

Quick. Simple. Enhealthing. This is an excellent soup to keep on hand in the fridge. It tastes just as good cold as it does hot. I like to make this soup when I’m feeling a little run down and in danger of succumbing to a cold or flu. The energizing and warming properties of ginger nicely complement the flu fighting properties of garlic and onion. Carrots are rich in beta-carotene and selenium, two strong anti-oxidants. This soup will keep for several days in the fridge and can be reheated or frozen for later use.


  • 1 tbsp olive oil
  • 1 small onion roughly chopped
  • 4 cups roughly chopped carrots
  • 4 cups water
  • 3-4 cloves garlic, diced
  • 2 inches fresh ginger, grated
  • 1/2 tsp salt Pepper to taste


  1. Lightly sauté onion in olive oil until onion turns translucent
  2. Add carrots, water, garlic, ginger and salt
  3. Simmer until carrots are very tender, approximately 15 minutes
  4. Remove from heat and use a hand blender to blend into a smooth, thick soup. (If you don’t have a hand blender, you can puree in a regular blender, or use a potato masher.)
  5. Serve hot or cold, seasoned with fresh ground pepper.