Slow-Simmered Carrot and Ginger Broth Soup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A gentle, warming soup with sweet carrots and fresh ginger simmered to bring out deep, comforting flavors. This Mediterranean soup recipe (vegetarian, gluten free), ready in about 55 minutes, pairs carrots, fresh ginger, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chopped carrots
• 2 tbsp grated fresh ginger
• 1 medium diced yellow onion
• 3 minced garlic cloves
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until the onion softens and becomes translucent.
2. Step 2: Stir in 4 cups chopped carrots and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
3. Step 3: Pour in 6 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, then bring the mixture to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 30 minutes, or until the carrots are very tender.
5. Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1 tbsp fresh lemon juice for brightness.
6. Step 6: Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley before serving.