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Carrot Butternut Ginger Soup

Well, after spending the morning with watering eyes, a runny nose and multiple people telling me how terrible I look (that’s always nice, huh?), I finally broke down and went to the pharmacy to get something to help with my congestion. The pharmacist recommended Zyrtec-D and dear God…about and hour and a half after I took it everything dried up and I felt like I was on speed. Seriously, it was like shock pads to the chest. I pray I can sleep tonight! 😯

My lunch today was carrot butternut ginger soup and toast (along with an apple and peanut butter). I am so glad that I made this soup yesterday because it has been a wonderful comfort with my cold. The ginger is mildly spicy and really helps to clear me out. It’s also so healthy you could eat it by the bowlful. I promised you the recipe and have had several people ask about it today so here it is!

Carrot Butternut Ginger Soup
(Recipe adapted from Food Network)


1 tablespoon coconut oil (or olive oil or butter)
2 medium onions, diced
2 tablespoons peeled, grated fresh ginger (use fresh if at all possible…it’s so different than the powdered stuff)
1 3/4 lbs carrots, peeled and quartered
1 1/2 cups cubed butternut squash (I used frozen)
6 cups chicken or vegetable stock
Salt, to taste (will vary depending on the stock you use)


In a large soup pot (I like to use my Les Cruset Dutch Oven), heat oil of your choice and then add onions. Sautee onions until they are soft and translucent and then add ginger. Stir ginger in for about 30 seconds and then add carrots, butternut squash and broth to pot. Bring mixture to a boil. Reduce heat to low and let simmer for about 45 minutes, or until carrots and squash can easily be pierced with a fork.

Working in batches, fill your blender halfway with soup mixture. It is VERY IMPORTANT to remove the clear piece from the center of the top of the blender so that the soup can get ventilation and doesn’t explode. This is also why we only fill the blender halfway. Don’t say I didn’t warn you when soup ends up all over your kitchen. Place a paper towel or kitchen towel over the hole and then blend until smooth. You can also use a handheld immersion blender if you have one.

Heat soup to serving temperature and season with salt to taste.

Yield: 6 servings

I was scared of blending hot liquids for years after a lentil soup explosion that left me picking lentils out of the crevices of my kitchen for months. Trust me, the ventilation/half full method works. Also, start on a lower speed and increase as you go.

And here is the nutritional information.

Healthy, comforting and delicious! Give it a try!


{ 32 comments… add one }
  • Sana February 4, 2013, 8:27 pm

    Yea I am terrified of blending hot things. I just seems wrong..

  • char February 4, 2013, 8:34 pm

    Jen, I am a big fan of your blog and must share with you… Source Naturals Wellness Formula…I love the herbal resistance liquid and take the pills if i feel really crappy…it’s kind of a mega dosing for the first day but you will feel tons better…I swear by this stuff. If i feel anything come on, it clears up right away or the duration is nothing bad at all! Another great one for throat related/sinuses is Gaia Herbs Echinacea Goldenseal Throat Spray. Both are at Whole Foods. Seriously. Trust me on on this!! Feel Better!!

  • Linda February 4, 2013, 9:10 pm

    That soup sounds so good!!! I will be making that soon. I have to tell you, your butternut squash chili is amazing. I have made it twice now and both my husband and I love it. I’ve also forwarded the recipe to a friend and she loves it. You are quite the chef!!

  • Ruby February 4, 2013, 9:19 pm

    That soup sounds amazing… how did you get the nutritional info for your recipe?!?

    • Jen February 4, 2013, 9:32 pm

      You can input recipes in Calorie Count. It’s pretty nifty. There are several sites that let you do this!

      • Ruby February 5, 2013, 11:01 am

        I am so excited to try that! Thanks!

  • Katy February 4, 2013, 10:25 pm

    Hi jen! Soup looks amazing. Staying tuned for the recaps of the 26acts project….are you posting soon?

    Feel better!!!!

    • Jen February 4, 2013, 10:30 pm

      Starting them tomorrow actually. Took longer than anticipated to get them all in from everyone! Still missing a few.

  • Amanda February 4, 2013, 10:39 pm

    This soup looks so yummy! I am pinning it for later! Thanks!

  • Ally February 5, 2013, 12:45 am

    Thanks for posting this, Jen! Serendipitous timing. I’ve been longing for carrot ginger soup and I have a fresh batch of chicken stock simmering right now. I’m making this tomorrow : ) I’m sorry to hear how crummy you were feeling. I hope you are on the mend. Take care! x

  • She Rocks Fitness February 5, 2013, 8:18 am

    This looks so delicious and easy! I would totally make this today, but my blender is on its last leg. I should look into purchasing yours. Would you highly recommend it? Hope you were able to get some sleep last night! Sometimes those medicines are ridiculous.

  • Laurie February 5, 2013, 9:34 am

    Ginger is my favorite, and I love me a good carrot ginger soup! An immersion blender is a god-send for things like this, if you’re a fan of pureed soups.

    Also… Le Creuset. 🙂

    • Johanna February 5, 2013, 1:13 pm

      I totally agree about the immersion blender. It is absolutely one of my favorite kitchen tools. And, they are pretty cheap! For soup lovers, it is a must-have in my opinion.

  • Addy @ Six-Kick Switch February 5, 2013, 1:27 pm

    Dinner has been decided! Sorry to hear you’re still not feeling well, but I’m sure this gingery soup will help!

  • Caitlin February 5, 2013, 8:25 pm

    This soup is simmering in my kitchen right now! I’m very excited 😀 thanks for the recipe!

    • Jen February 6, 2013, 6:22 pm

      yay! how did it turn out?

  • Katherine February 6, 2013, 11:30 am

    Wow, Jen! That soup looks AMAZING!


  • Suzanna February 6, 2013, 1:08 pm

    Thanks for posting this recipe. My mom gave me a butternut squash that I was thinking I’d reserve for another batch of your delicious black bean & butternut squash chili, but I think I will use it for this instead!

    • Jen February 6, 2013, 6:18 pm

      awesome! let me know how it turns out!

  • katie February 6, 2013, 2:32 pm

    Sweet potato would be an ok sub for the squash, right?

    • Jen February 6, 2013, 6:17 pm

      i think so! sounds good to me!

  • Kathy R February 11, 2013, 8:10 am

    Made this soup on Friday afternoon, in anticipation of the blizzard heading our way. Delish – and my husband (who usually does not like orange foods of any kind!) loved it too. And it was perfect for lunch on Saturday after shoveling out the 18 inches of snow that we got! This soup is a keeper!

  • DeeDee January 20, 2015, 9:04 pm

    I made this soup today and because I’m my usual super clean eating thing for January (to break all my bad November – December habits!) that involves no dairy, I subbed coconut milk for the yogurt. It’s fantastic. Two thumbs up, will make again.

    • Jen January 20, 2015, 9:44 pm

      i’m so glad it was a success deedee. thanks so much for taking a minute to comment and let me know

  • Sharon January 20, 2016, 3:54 pm

    Yum. Is yogurt on the Whole 30?

    • Jen DeCurtins January 20, 2016, 3:56 pm

      No! I left it out and it still tasted wonderful! I added some sweet potatoes too.

  • Sharon January 20, 2016, 3:56 pm

    Sorry- never mind. I re-read your FB post.

  • Agatha January 9, 2017, 3:09 pm

    this is so good. I added some sriracha for spice. Delicious.

    • Jen DeCurtins January 12, 2017, 10:51 am

      So glad to hear you enjoyed it. Thanks for the review and for the tip on the Sriracha! 🙂

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