27 Kislev 5782 / Wednesday, December 01, 2021 | Torah Reading: Mikeitz
dot  Add to favorites   dot  Set as homepage  
    Create an account    |    Sign in
    My Account     Orders History     Help
  My Country:  
  United States   
   My Currency:  
  US Dollar   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Dairy     Cooking Tips and Tricks     Soups     Salads             
HomeRecipes and CookingSoupsCarrot Ginger Soup
  Advanced Search

Carrot Ginger Soup    

Carrot Ginger Soup

An incredibly easy, quick, and tasty soup that can be served hot or cold. Top with toasted pumpkin seeds or croutons for the perfect soup entrée.


I make this real quick and easy with baby carrots or just a little more work with regular size carrots, chopped up.  Feel free to add more ginger if you like to really taste that spice and garnish with toasted pumpkin seeds or croutons.  


This soup can be served hot or cold so it is perfect for long holidays.  




Cooking Time: 20 minutes 

Preparation Time: 15 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 




(Yields 6 servings) 


2 tablespoon extra-virgin olive oil, such as Colavita 

1½ cups chopped onion 

1 tablespoon finely chopped fresh ginger 

1½ teaspoon minced garlic 

1½ medium carrots, peeled and diced (about 3 cups) 

1 sweet potato, peeled and chopped 

½ teaspoon lemon zest 

3 cups vegetable broth or water 

2 tablespoons fresh lemon juice 




  1. 1. Heat oil in heavy large pot over medium-high heat. 


  1. 2. Add onion; sauté 4 minutes.  


  1. 3. Add ginger and garlic; sauté 2 minutes.  


  1. 4. Add chopped carrots, sweet potatoes and lemon peel; sauté 1 minute.  


  1. 5. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. 


  1. 6. Puree soup in batches in blender or with an immersion blender. Return soup to pot.  


  1. 7. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)


  3. 8. Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls.  


  5. Garnish with toasted pumpkin seeds, if desired. 


Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us. 

New Comment    New Comment
   See More Articles By JamieGeller .com
   Read more about Soups

Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version

 Join the distribution list Join the distribution list
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:


 Related Articles Related Articles

  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

In Honor of:    In Memory of:
Like What You Read?
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
Click here to support Breslev.co.il
 Products of the Day Products of the Day
Back  1 2 3  Next
Back  1 2 3  Next
 Most talked about Most talked about
Up  1 2 3  Down
 Most read Most read
Up  1 2 3  Down
 Facebook Facebook
 Mailing List Mailing List
Subscribe Here:   


open toolbar