Creamy Carrot-Ginger Soup

Preparation time: 15 min Servings: 4
Cooking time: 35 min


1/4 cup heavy cream
salt and pepper, to taste
1-1/2 lb carrots
5 ginger, 1 inch pieces

Cooking Directions:

Trim the carrots, peel them using a vegetable peeler, and cut them into 1 in. pieces. Transfer the carrots to a medium-size pot and add 1 cup water and 1-1/2 tsp salt. Bring to a boil, then reduce the heat and cook, uncovered, until the carrots are very soft, about 35 minutes. Meanwhile, peel the ginger and grate it on the large holes of a box grater. Wrap the ginger in a paper towel and squeeze hard to extract juice. (You will have about 1 Tbsp juice.) Discard the grated ginger. Transfer the carrots to a food processor and puree until very smooth, slowly adding all the cooking water as you process. Add the ginger juice and heavy cream and process to incorporate. Return the soup to the pot and add salt and freshly ground black pepper to taste. Heat through and serve. Nutritionist's note: Carrots, formerly forbidden on low-carb plans, became acceptable in limited amounts when it was realized that their glycemic load was less taxing than originally thought. Eating carrots in moderation adds beneficial nutrients to one's overall diet.

Nutritionist Recommended For:

Creamy Carrot-Ginger Soup

Nutrition Facts

Calories 88
% Calories From Fat 30.7%
Total Fat 3g
Saturated Fats 2g
Mono-unsaturated Fats 1g
Poly-unsaturated Fats 0g
Cholesterol 10mg
Sodium 100mg
Total Carbohydrates 15g
Dietary Fiber 5g
Sugar 6g
Protein 2g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 24 mcg
Vitamin A 29000 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 6 mg
Vitamin D 4 IU
Vitamin B6 0 mg
Vitamin E 2 mg
Choline 17 mg


Manganese 0 mg
Calcium 56 mg
Magnesium 19 mg
Phosphorus 57 mg
Zinc 0 mg
Fluoride 81 mcg
Copper 0 mg
Sodium 100 mg
Selenium 1 mcg
Iron 1 mg
Potassium 420 mg

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