Recently I had some leftover carrots and was trying to find something creative to use them for. I decided on a carrot ginger soup. (I garnished mine with sour cream and a little Parmesan cheese.)

Ginger Carrot Soup


  • 1 tablespoon Butter
  • 1 Large Onion (Chopped)
  • 3 cups Chicken Broth (Low Sodium)
  • 1lb Baby Carrots (Peeled)
  • 1 tablespoon Fresh Ginger (Grated)
  • 1/4 cup Sour Cream
  • Pepper (To Taste)


Step 1
Chop onion and sautee in butter, until the onion is soft.
Step 2
Add broth, carrots and ginger and cook on medium for 40 minutes or until the carrots are soft.
Step 3
Add sour cream and combine using an immersion blender.
Step 4
Add peper to season and enjoy!