Carrot Ginger soup | Carrot Ginger soup with tips

21 mins Healthy Recipes

This strong Carrot-Ginger soup is extremely good to have when the weather is cold, or when one is suffering from cold and flu, or even at times when the mouth feels tasteless and bland.

The Carrot -Ginger combination is very effective when sipped hot. The Carrot -Ginger soup is easy to make and wonderful on the palate. This is a very good choice if you are on a diet. Once a dietician told me that, taking the soup for a month regularly at night will certainly enhance the complexion and bring a glow to the skin.

you may also like this recipe Tomato Coriander Soup

I suggest you make the Carrot -Ginger Soup following the ‘Tips’ carefully.

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• For the measures given, the pepper should not exceed ½ tsp. If the quantity is more, the soup will get too strong a taste combined with the pungency of Ginger. You won’t be able to tolerate it.

• The soup is better if it is thick. I have boiled it with sufficient water to get the right consistency.


• The Carrots should be boiled slowly until soft. The flavours should be allowed to permeate the Carrots. Then the Carrots should be ground to a soft paste.

• When the soup is boiling, make it a point to remove the foam at the top. The soup looks good without the foam floating on the top.

Carrot Ginger soup | Carrot Ginger soup with tips - Recipe Video

Carrot Ginger soup | Carrot Ginger soup with tips

Healthy Recipes | vegetarian
  • Prep Time 1 min
  • Cook Time 20 mins
  • Total Time 21 mins
  • Serves 2


  • 300 gm Carrot
  • 800 ml Water
  • 1 Bay Leaf
  • 5 Cloves Garlic
  • 1/2 tbsp Pepper corns
  • 1/2 Inch Ginger
  • Salt (to taste)
  • 1 tbsp Oil
  • 1/4 Cup Onion (Diced)


  1. Heat the oil in a pan and fry Bay leaf, Garlic, Pepper Corns, and Ginger pieces for 2-3 minutes.
  2. Put in the onion and carrot pieces and fry for 3 more minutes. Then add ½ litre water and let it cook on medium flame till soft.
  3. Grind the softly boiled Carrot mixture into a smooth paste along with the water.
  4. Put the Carrot paste through a sieve to remove any hard pieces or fibre. Add 300 ml water and boil on high flame.
  5. As the soup boils, you will notice that foam floats on top. Carefully scoop away the foam. Add Salt and take off the fire. Serve piping hot.

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  • S
    Sushil Kumar Rachuri
    Recipe Rating:
  • S
    Sushil Kumar Rachuri
    Recipe Rating:
  • S
    Sushil Kumar Rachuri
    Recipe Rating:
    Aha ! The same taste and experience As you narrated. Wonderful, if anyone miss something means, it is this only, someone who didn’t tasted it.