This restorative ginger carrot soup is packed with some powerful anti-inflammatory properties. Ginger root is one of the strongest anti-inflammatory spices you can use. The health benefits of it are endless, but just to name a few: it helps with boosting our immune systems, soothes joint pain, can slow down cancer growth, lowers blood sugar, and the list goes on. It provides this soup with a little bit of spice and the aroma in your kitchen will be wonderful. This is an excellent way to get your veggies in for the day as well. You will find yourself coming back to this soup often. Pair it with some sourdough bread and a fresh green salad and you’ve got yourself a meal! I make this soup in my instant pot, but I will also provide stove instructions.

ginger carrot soup, instant pot

Equipment needed

How to make Restorative Ginger Carrot Soup

  • Depending on how much spice you like in your soup, you can up the ginger. I use about a tablespoon and a half.
  • You can make this soup vegan by using vegetable broth and the oil of your choice. I recommend avocado oil, but olive oil is fine too. The reason I recommend avocado oil is that it can withstand a higher cooking temperature than olive oil.
carrot ginger soup
Add your veggies to the warm instant pot
ginger carrot soup
Sauteed veggies after 5 minutes
carrot ginger soup
Add your broth and cook
ginger carrot soup, instant pot
Blend the soup and enjoy!
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ginger carrot soup, instant pot soup
5.0 from 3 votes

Restorative Ginger Carrot Soup

This ginger carrot soup recipe will leave you feeling refreshed and restored. It is easy, simple, and extremely nutritious!

Prep Time 20 mins
Cook Time 15 mins
Servings: 4

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Calories: 150 kcal

Equipment

  • Instant pot or large pot
  • Measuring cups
  • Blender

Ingredients

  • 6-7 carrots (peeled and chopped)
  • 1 large yellow onion (diced)
  • 1 1/2 tablespoons fresh ginger (peeled and grated)
  • 3 cups vegetable or chicken broth
  • 1 1/2 teaspoons salt
  • 1 tablespoon butter or olive oil

Instructions

Stovetop Instructions

  1. To cook on the stove, saute your chopped veggies (carrots, ginger, onion) for 5-7 minutes in butter or oil, and add your salt. After sauteing is complete add your broth of choice, bring to a simmer, cover, and cook for about 20 minutes or until the carrots are soft. Let cool and then puree in a blender for a smooth, creamy texture.

Instant pot Instructions

  1. Peel and chop your carrots, onion, and ginger.
  2. Add your butter or oil to your instant pot and press the saute button, set it to 5 minutes. Once it beeps, pour in all your veggies and salt. Once done sauteing, press cancel.
  3. Add your broth and stir. Secure the lid, set the pressure cook temperature to high, and pressure cook for 15 minutes.
  4. Allow the pot to naturally release and when the float valve drops, let the soup cool for 10-15 minutes.
  5. Blend the soup on high or until smooth and enjoy!
  6. This soup can be kept in your refrigerator in an airtight container for up to 5 days. You can also freeze it for up to three months.

Nutrition

Serving: 1 bowl | Calories: 150 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 4 g | Sodium: 1000 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

Did you try this recipe?

If you tried this ginger carrot soup, let me know! Thank you so much for reading and I hope you found it helpful, happy healing 🙂

ginger carrot soup, instant pot, anti-inflammatory

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ginger carrot soup, instant pot soup