Carrot Ginger Soup

Carrot Ginger Soup

I read a post recently on a mom’s site that said when your kids get older you may find yourself in your head more and the physical exhaustion of little kids gives way to the mental exhaustion that come with older children. This statement really resonated with me because lately I feel like all I do is get lost in my worries about Scarlett. Are the girls being rotten to her again at school? Did I give her the right advice yesterday? Is she feeling left out? Should I allow this or that? I’m often overwhelmed by my cyclone of worry that I can’t focus on the tasks at hand. The guidance the site gave for this mental weight of worry was to allow your mind to only live in the moment. It also said parents should just prioritize today as it was all that mattered. If I had a dollar for every time I was told to live in the moment, I’d have so much money all my moments would be spent on a beach in the Maldives. But the advice that I’ve heard 20 zillion times suddenly seemed like the only remedy for the crushing worry that comes with this latest stage of parenting.

So, don’t mind me, I’m hanging up today’s worries to live in this moment. By moment, I mean this bowl of gingery brilliance. This soup falls under the category of “easy as hell.” I have other soups in this group that I rely on during the week like my Broccoli Cheddar Chowder, but I needed more since Winter is bearing down on us fast. After years of being a fan of carrot based soups, I decided it was time to tackle my own version. I experimented with an iteration that used roasted carrots but settled on this method instead. I’ve been known to throw things in a saucepan to simmer and then run out of the house to do school pick-up. Incidentally, school pick-up is the perfect amount of simmer time. With roasting, school pick-up sometimes equalled burnt carrots. So, like most things associated with a week night, convenience won out. Besides, as parents, we have enough to worry about. Dinner definitely shouldn’t be one of them.

Photo by Jasmine DeBoer

Carrot Ginger Soup

The soup is like a hug for your soul with sweet carrots and the spicy, sweet and pungent flavor of ginger.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup


  • 1 tbsp extra vigrin olive oil
  • 1 leek, cleaned well, thinly sliced white and light green portion only
  • 1 clove garlic, minced or pressed
  • 1 tbsp freshly grated ginger
  • 4 cups chopped carrots
  • 4 cups vegetable broth
  • 1 cup milk
  • salt and pepper to taste


  • Heat the olive oil in a large pot over medium heat.
  • Add the leeks and sprinkle with a pinch of salt. Cook until they soften, about 5 minutes. Add the garlic and ginger and cook for another minute until mix becomes fragrant.
  • Add the carrots and stir to combine. Add the broth and bring to a simmer. Cook until carrots break apart when pierced with a fork, about 20 minutes.
  • Using an immersion blender, blender or food processor, puree the soup until smooth. Return to pot.
  • Stir in milk and cook over low heat for 5 minutes. Taste and adjust seasoning with salt and pepper.

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