Healthy, Low Fat, Vegetarian, Easy, Creamy Carrot Ginger Soup

My Itty Bitty has already sunk his gummy toothless chompers into some perfectly pureed pear, some squishy avocado, and now we are moving onto one of my favorite vegetables – carrots!

This soup is gorgeous, and the perfect way to serve up a great serving of vegetables for your family. Creamy Carrot Ginger Soup is gluten-free, can be lactose and vegan by using tofu sour cream, and is freezer friendly.  

I’ve made this soup a couple of times before, and found it incredibly simple.  The one thing I am doing differently this time around is using large carrots, rather than a one pound bag of baby carrots.  If you’re trying to keep this recipe more on the simpler side – skip the peeling and cutting and just stick with the baby carrots! 

Recipe: Creamy Carrot Ginger Soup via Skinnytaste

Serves 4


  • 1 tbsp unsalted butter
  • 1 large white onion, chopped
  • 3 cups low sodium fat-free vegetable broth
  • 1 lb baby carrots, peeled (or one pound peeled and cut carrots)
  • 1 tbsp grated fresh ginger
  • 1/4 cup fat-free sour cream (tofutti sour cream if vegan)
  • salt and white pepper to taste

In a large pot, melt butter over medium heat. Add onions, and cook & stir until onions are soft – about 5 minutes.  Add broth, carrots, and ginger.  Cover and bring to a boil. Reduce heat and simmer until carrots are soft – about 30 minutes.  

Add sour cream, and then, using an immersion blender, carefully blend until smooth. 

If you do not have an immersion blender, you can use a regular blender – but I would let the soup first cool.  The heat of the soup and steam can cause a blender explosion. Trust me, it happened to me!  If you’d like to steer clear of carrot-mount-vesuvious then let the soup cool for a while, and blend it a few cups at a time in your regular blender.  Just reheat before serving.

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