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Carrot-Ginger Soup

Scott Phillips

Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup.

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  • 2 Tbs. vegetable oil
  • 1/2 cup medium-diced onions
  • 1/3 cup thinly sliced leeks
  • 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  • 1 Tbs. minced fresh ginger
  • 2 tsp. minced garlic
  • Kosher salt
  • 5 cups vegetable broth, preferably homemade
  • 3 Tbs. orange juice
  • 1-3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick
  • 1/4 cup thick whole yogurt, preferably Greek
  • freshly ground black pepper
  • 1/2 tsp. fresh lime juice; more as needed
  • 1/3 cup thinly sliced chives

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 5
  • Sodium (mg): 310
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 1


  • In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the onions, leeks, celery, ginger, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.

    Add the carrots, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

    Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

    Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

    Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped chives.


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Reviews (4 reviews)

  • TheIneptChef | 09/01/2019

    I tried both this recipe and the Roasted Carrot Ginger Soup recipe (also on Fine Cooking). I'm thinking of merging the two-- I liked the flavour of the roasted carrots but I enjoyed the tang that the OJ, yogurt, and lime added here. In any case, this was quite good... I didn't have leeks (and I subbed chicken stock for the veggie stock) but the soup did not seem to suffer. My wrist, however, from all the chopping, is another story.

  • jfk66 | 05/28/2018

    I happened to have all the ingredients, leeks, celery, etc., except enough carrots! I substituted a big sweet potato and it worked. It came out just as I wanted though I think I underseasoned it a bit. I'm always afraid of salt and it could stand more than a few sprinkles. I've been wanting a carrot soup recipe and this is it. It takes at least 20 minutes to soften the vegetables if you're using a stick blender as I did.

  • Auralyn | 06/14/2012

    This is one of the most requested soups in my home, although I make it without the leeks or celery. I do use orange juice, and cream instead of yoghurt. Sometimes I add an apple... but the ginger really makes it! Love it.

  • kct18 | 02/21/2012

    Excellent! Very satisfying. Can be frozen if you don't add the yogurt or lime until when you reheat it. A favourite. Add some pepper at the end.

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