Carrot and Ginger Soup

This elegant soup is sure to be soothing to your whole system. Feel free to substitute vegetable stock for a vegetarian version.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. pumpkin seeds
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. carrots, peeled and thinly sliced
  • 1 piece (2 inches) ginger, peeled and grated
  • 4 cups chicken stock
  • 1⁄4 cup freshly squeezed orange juice
  • 2 tsp. grated orange zest
  • 1⁄8 tsp. sea salt
  • 1⁄8 tsp. freshly ground black pepper


  • Toast pumpkin seeds on a rimmed baking sheet under broiler 3 minutes. Set aside.
  • Heat oil in a large stockpot over medium-low heat. Add carrots and ginger and sauté 5 minutes, stirring frequently.
  • Add stock. Turn heat to high and bring just to a boil, then lower heat and simmer, uncovered, 20 minutes or until carrots are soft.
  • Purée the soup in a blender or food processor. Return to pot. Stir in orange juice, zest, salt, and pepper. Serve soup in bowls garnished with pumpkin seeds.