May 8, 2018 in Ayurvedic Recipes
Carrot-Ginger Soup

This beautiful bright-yellow soup is delicious, healthy, and easy to make! Carrots are rich source of vitamin A, while cinnamon and peppercorns are good for circulation and digestion.


  • Ghee-2 tablespoons
  •  Chopped onion-2 cups
  •  Chopped fresh ginger – 4 teaspoons
  •  Chopped Carrots-7 cups
  • Water -6 cups
  • Salt or to taste-2 teaspoons
  • Cinnamon Stick-1
  • Whole Peppercorns-10
  •  1 small bunch parsley, chopped


  1. Heat the ghee (or coconut oil) in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger and carrots and saute frequently stirring for 2 minutes.
  2. Add the water, salt, cinnamon stick, and peppercorns. Bring to boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.
  3. Remove the cinnamon stick and some or most of peppercorns, according to your taste.
  4. In a blender , puree until it get smooth. Return the soup to the saucepan and, if needed, reheat until it get hot.
  5. Serve with fresh parsley leaves.

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