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Carrot Ginger Soup

Raw carrots are hard, heavy, rough, and astringent in taste. But when cooked they become light, soft, sweet, and very balancing to vata. Combined with cooked onion, garlic, fresh ginger, and turmeric, this soup becomes an easily digestible, warming, and nourishing light meal that balances vata and kapha, and doesn’t aggravate pitta. To make it more balancing for pitta, go easy on the ginger and garlic, and add extra cilantro to garnish.

Carrot Ginger Soup

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2 tablespoons ghee

1 large yellow onion, diced

2 cloves of garlic, minced

2 inch piece of fresh ginger, peeled and sliced (more or less depending on desired heat)

1 inch piece of fresh turmeric, peeled and sliced, or 1/2 teaspoon ground

1 1/2 pounds carrots, washed and chopped into 1-inch slices

4 cups water

1/2 teaspoon salt

fresh ground black pepper to taste

1/2 cup chopped fresh parsley or cilantro to garnish (optional)


  1. Melt the ghee in a large soup pot over medium high heat. When hot, add the onion and sauté until they become translucent, about 5 minutes.

  2. Add the garlic, ginger, turmeric, salt, and pepper, stirring frequently. Cook until fragrant, about 30 seconds.

  3. Add the chopped carrots and sauté for a few minutes more.

  4. Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are soft, about 20 minutes.

  5. Carefully blend the soup in the pot with an immersion blender, or allow the liquid to cool slightly before blending to desired consistency in a blender (you may have to work in batches). Add more salt and pepper to taste.

  6. Divide into soup bowls and garnish with fresh parsley or cilantro before serving. Serves 4.


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