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Easy Carrot Ginger Soup

Carrots contain carotenoids, which have Vitamin A, is good for goiter and thyroid metabolism problems; people with an under-active thyroid often have high cholesterol. Individuals suffering from thyroid problems may find that the compounds in ginger, including zinc, magnesium, and potassium, along with the root's powerful anti-inflammatory properties have a positive effect on thyroid function.

Total Serving: 3


  • Carrots, peeled and cut into 1 inch pieces 200gm
  • Olive oil 1/2tsp
  • Chopped onion 100gm
  • Garlic, minced 2 cloves
  • Freshly grated ginger 1tbsp
  • Salt to taste
  • Cumin 1/4 teaspoon
  • Ground fennel 1/4 teaspoon
  • Cinnamon 1/4 teaspoon
  • Fresh lemon juice 10ml
  • Almonds 10gm
  • Water 4 cups
  • Hung curd 1tbsp for garnishing.

Nutritive value per serving:-

  • Calories (Kcal) 132.4
  • Protein (G) 3.71
  • Fat (G) 7.32
  • Carbohydrate (G) 12.97
  • Fiber (G) 1.63
  • Calcium(Mg) 78.65
  • Iron(Mg) 1.70


  1. Place the carrots in a medium saucepan and add the water.
  2. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
  3. Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent.
  4. Add ginger, garlic, salt, and spices.
  5. Lower the heat and continue to sauté for another 3-6 minutes, until the onions are soft.
  6. Stir in lemon juice.
  7. Combine the spice-onion mixture with the carrots along with water.
  8. Use a blender to puree the mixture until smooth.
  9. Once smooth, pour back into the saucepan and prepare to serve.
  10. On top put a dollop of hung curd.