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Atlantic Eats: Carrot Ginger Soup

20 Minute Prep, 2 Minute Cooking Time, Serves 4, 12 Ingredients


2.5 lbs Fresh Carrots, Washed and Cut into 1″ Pieces
6 oz. Extra Virgin Olive Oil
2 ea. Shallots, peeled and diced
2 each Garlic, peeled and chopped
2 Tbsp. Sherry Vinegar
2 ea. Oranges, zest and juice
2 Tbsp. Fresh Ginger, peeled and diced
1 tsp. Turmeric
1/2 tsp. Black Pepper
2 Tbsp. Tarragon
1 cup Low Fat Yogurt
1 tsp. Kosher Salt


  1. Bring a 2 qt. pot of water to a boil with 1 Tbsp. kosher salty.Par cook the carrots until tender. Drain and chill in ice water. Place in a vita prep mixer or food processor.
  2. In a sauté pan, over medium heat, add 1 oz. olive oil, heat until shimmering. Add the shallots, sweat 1 minute. Add the garlic and cook for 15 seconds. Remove from heat and add to the carrots.
  3. In the Vita prep or food processor, add the rest of the ingredients and process on high until well homogenized and smooth.
  4. Turn the processor to low and slowly add the remaining 5 oz. of olive oil until well blended. Adjust the seasoning with salt and pepper.
  5. Serve in 6 oz cups with a garnish of orange zest or chopped tarragon.

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