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Carrot-Ginger Soup for Fall

Cooler weather as we head into fall (the equinox is next week!) has us craving something warm and soothing, like this carrot-ginger soup! Packed with healing turmeric, ginger, and garlic, this recipe is the perfect way to celebrate the changing of seasons.



  • 4 cups vegetable broth
  • 1 yellow onion, chopped
  • 3 cloves garlic, diced
  • 3 teaspoons grated ginger
  • 1 pound carrots (about 4 large carrots), coarsely chopped
  • 1 medium potato, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon turmeric
  • 2 teaspoons chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper



  1. Heat olive oil in a large saucepan over medium-low heat. Add in the chopped onion and garlic and cook until softened but not browned.
  2. Add in the carrots, ginger, potato, turmeric, salt, pepper, and vegetable stock and increase the heat to high, bringing the mixture to a boil.
  3. Reduce heat to medium-low and simmer for about 30 minutes, or until the carrots are tender.
  4. Use a blender to puree the soup.
  5. Stir in lemon juice and garnish with chopped parsley before serving.