Carrot and Ginger Soup


The zing of ginger and the slight sweetness of carrots are a delightful combination. But aside from being delicious, this soup is packed with vitamins and nutrients essential for health and wellness.

As well as giving healthy, glowing skin, Vitamin A in carrots cleanses the body – assisting the liver in flushing out toxins. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

Ginger is a virtual medicine chest. This wonder spice has timetested, digestion-friendly properties. In addition to its numerous other health benefits, such as helping in the absorption and assimilation of essential nutrients in the body, it also has great anti-inflammatory properties.

What You Need

  • 1 tablespoon oil – we recommend UDO’S 3:6:9 Oil Blend
  • 1 onion, chopped
  • 6 cups chopped carrots (8 to 12)
  • 2 tablespoons minced gingerroot
  • 1⁄4 cup rice – we recommend FORBIDDEN organic green rice
  • 4 cups stock – we recommend AUSTRALIA’S OWN organic vegetable stock
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 1 teaspoon Himalayan pink salt, or to taste
  • 1⁄4 teaspoon freshly ground black pepper, or to taste
  • Chopped fresh parsley



In a large pot, heat the oil over medium heat. Add the onion and sauté for about 3 minutes or until starting to soften. Add the carrots and ginger; sauté for 5 minutes or until the carrots start to soften. Stir in the rice.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the carrots and rice are very soft.Using an immersion blender in the pot or transferring soup in batches to an upright blender, purée until very smooth. Return to the pot.

Add water or more stock to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in the lemon juice. Season to taste with salt and pepper. Ladle into warmed bowls and serve sprinkled with parsley.