Carrot Curry and Ginger Soup Print Recipe Print Recipe

November is a big month for us.

Mason turns ONE on the 9th (this Saturday), Thanksgiving (my favorite holiday), and then my mom turns SIXTY at the end of the month.  It’s all a big deal considering everything we’re all going through. I’ll get to the story of what’s going on eventually, but right now we just need a little light at the end of the tunnel and then I’m happy to share. The positive in all this, it’s a month of celebration.

Good food is always a big and an important part in our family celebrations, which is why I’m sharing this soup. We’re celebrating all the small victories whether it’s a birthday, Thanksgiving or just a good day at physical therapy.


(Sorry. Reposting because I’m continuing to have blog issues and losing posts. Hoping this all gets resolved soon!)

For Thanksgiving, I love to serve soup, whether it’s an appetizer before the sit down or part of the first course. It’s healthy, full of flavor and a nice start before the feast. I also like to give options. I serve some dairy-free (no yogurt), a few with yogurt and then others with crumbles of bacon (see photo below).

The bacon totally take this to the next level. My kind of level.

If you like a lot of ginger, don’t be shy. The first batch was extra spicy, which I loved, but I toned it down here just in case. This is a really simple, yet tasty soup. All the flavors compliment one another and bring much comfort.

This is a sponsored post. I’ve been compensated for my time to develop & photograph this recipe from Hain Celestial. Products were provided. All opinions are my own.  Hain Celestial on Facebook: / Hain Celestial on Pinterest:


Carrot Curry and Ginger Soup

PRINT Recipe


Serves 8-10 about 20-30 shot glass servings


  • 1 tablespoon Spectrum® extra virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tablespoon fresh ginger, minced (add up to 2 tbsp for extra spice)
  • 2 lbs whole carrots, sliced into ½-inch pieces
  • 5 cups Imagine® organic free range chicken broth
  • ½ tsp Hain Pure Foods® sea salt – you can add more before you serve
  • pinch ground black pepper
  • The Greek Gods® plain Greek-style yogurt
  • bacon crumbles, optional


In a large pot, heat olive oil over medium heat. Cook onions and garlic until tender and fragrant. Add curry powder, ginger and carrots – cook for about 1 minute.  Add chicken broth, salt and pepper.  Cook for about 35 minutes.

Once it has cooled down, add to the blender in two separate batches and blend until pureed.

When you’re ready to serve, dish the soup into bowls or individual glasses and top with Greek-style yogurt and bacon crumbles (optional).  Add more salt and pepper if needed.

Serve and enjoy!



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  • Warm Vanilla Sugar

    This soup is fabulous! Carrot and ginger and perfect together and the curry just makes this perfect!