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Ginger Carrot Soup Recipe

This soup is full of immune-boosting ingredients; carrots are rich in carotenoids that can be converted to vitamin A, which is needed for optimal immune system strength; fresh orange juice is a decent source of natural vitamin C, good for overall immune system support; and just a little ginger provides a number of health benefits, including protection against cancer.

Nutmeg is an optional ingredient, but if you have some sitting around in a cupboard, I highly recommend that you add a pinch, as nutmeg goes together brilliantly with the rest of the ingredients in this beautiful, bright orange soup.

Makes about 4 servings


1 piece fresh ginger (about 3 inches long), peeled and coarsely chopped
1.25 pounds carrots, roughly chopped into bite-size pieces (about 4 cups)
1/2 cup fresh orange juice
5 cups vegetable broth
1 yellow onion, roughly chopped
2 tablespoons extra-virgin olive oil
Small pinch of nutmeg (optional)
Sea salt and black pepper


1. Cook onion and ginger in olive oil over medium heat in a soup pot. Stir occasionally - cook for about 5 minutes or until onions and ginger have softened.

2. Add carrots, orange juice, and vegetable broth. Bring to a boil, then reduce heat to low, cover with lid, and let simmer for about 45 minutes or until carrots are quite soft.

3. Transfer soup in batches to a blender and blend until smooth. If you have a hand-held blender, you can blend the whole batch right in the pot.

4. Season soup with sea salt, pepper, and nutmeg if you have it on hand.

The flavors in this delicious ginger carrot soup go together quite nicely with a ripe, room temperature avocado. If you enjoy avocados, try garnishing this soup with a few avocado slices just before serving.

To view a pictorial of this recipe, click here:

Digestive and Immune System Tonic


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My husband is notoriously shy on words--- so when I got a text yesterday saying:

" Wow!Your soup is delicious." I knew this recipe was a keeper.
I added white pepper, cayenne, fresh grated nutmeg, and a fresh ground citrus pepper blend. In addition I added fresh ginger powder as well as the fresh ginger root.

Thanks for this easy and delicious recipe Dr. Kim!

YUM! I love you, Kim family. Your recipes never let me down!

I can't eat onions so used a leek instead. It was great.

I would also add that it only took about 25 minutes for my soup to cook, rather than the suggested 45. Happy eating!