Curried Carrot Ginger Soup

Carrots are a staple in my kitchen.

I use them in almost everything, plus I like to snack on them.

Not the fake baby carrots that have all been shaved clean and cut down to size, but real carrots. The kind Bugs Bunny used to chew on.

“What’s up, Doc?”

Carrots are filled with beta carotene that the body converts to Vitamin A, plus they have a naturally sweet flavor that makes them totally delicious.

And, when you combine them with the ingredients I used in the recipe below, get your body ready for powerhouse nutrition!

As if the onion, ginger, and curry powder weren’t enough, I also used a homemade chicken stock that I prepared with a few pieces of astragalus root to boost natural immunity. If you are vegetarian, you can use veggie stock instead of chicken stock.

All of that combined with my simple staple carrots created this creamy health-supportive soup.

Oh, and I finished it with a drizzle of cilantro oil.

Try it… you’ll like it, Doc.

Curried Carrot Ginger Soup
Prep time
Cook time
Total time
Recipe type: Healing Soups
Cuisine: Food is Medicine
Serves: 4 servings
  • 1 tbsp. grass-fed butter or olive oil
  • 1 tbsp. olive oil
  • 2 tsp. organic curry powder
  • ½ tsp. black pepper
  • 1 onion, peeled and chopped
  • 1 tsp. sea salt
  • 10-12 medium/large carrots, cleaned and chopped
  • 2 inches fresh ginger, peeled and chopped
  • 5 cups chicken stock
  • Cilantro oil
  1. Heat a soup pot on medium heat and add butter and olive oil.
  2. Add curry powder and pepper, plus the onion and saute 2-3 minutes.
  3. Add sea salt, carrots, ginger and continue sauteeing another 2-3 minutes.
  4. Pour in chicken stock, cover, and bring to a boil.
  5. When it comes up to a boil, reduce heat to simmer and cook 10 minutes.
  6. Puree ingredients in a food processor or blender.
  7. Drizzle each bowl of soup with cilantro oil
  8. To make Cilantro oil, quickly blanch 1 bunch cilantro in hot salted water. Immerse the herb in cool water and then squeeze out. Put the blanched cilantro into a food processor with 1 cup olive oil and blend. You can either use the cilantro oil as is, or you can strain it through a sieve and cheese cloth to get a cleaner look. Either way, it's delicious!