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+ servings

Ginger + Lime Carrot Soup

Course Soup
Keyword carrot soup, soup
Servings 3


  • 1 lb. carrots peeled and chopped
  • 1 tablespoon olive oil
  • 3 tablespoons ginger minced
  • 2 cloves garlic mined
  • ½ small white onion chopped (if you have a larer onion just use 1/3 of it instead)
  • 2 cups vegetable broth or chicken stock
  • 1 lime
  • salt + pepper
  • green onions for garnish
  • greek yogurt or sour cream for garnish optional


  • First peel and chop the carrots, set aside. Mince the ginger, mince the garlic and chop the onion. Heat the olive oil in a medium size pan over medium heat. Cook the ginger, garlic and onion until just softened (2 minutes). Add in the broth and carrots. Continue to cook over medium heat for about 30 minutes, until the carrots have softened.
  • Puree the soup. I like to use an immersion blender, but you can also use a blender or food processor. Just be careful when pouring hot liquids.
  • Once pureed stir in the juice from half the lime. Cut the rest of the lime into wedges so you can squeeze just a little more on before eating. Taste and add salt and/or pepper if you feel it needs it.