carrot ginger soup with oregano croutons

February 28, 2012  |  Soups and Salads

carrot ginger soup with oregano croutons

This soup always makes me think of a client I had when I worked as a personal chef. She requested it when she wasn’t feeling well. She said she felt like it was “clean.” I kind-of agree. It is so pure and comforting. I love the little pop of ginger that warms me up from the inside.

 carrot ginger soup with oregano croutons

It is just perfect for this last stretch of winter where I feel like I too need a little clean eating. I also love it served cold in warmer months. Today I’ve paired it with whole-grain oregano croutons. I love how they soak up the soup!

carrot ginger soup with oregano croutons


carrot ginger soup with oregano croutons

Active Time: 40 minutes

Total Time: 1 hour

Makes: 10 cups

carrot ginger soup with oregano croutons


  • 2 tablespoons extra-virgin olive oil
  • 2 granny smith apples, peeled, cored and chopped
  • 1 large onion, diced
  • 1 ½ pounds carrots, peeled and chopped (about 5 cups)
  • 3 stalks celery, chopped
  • 2 tablespoons chopped fresh ginger root
  • 1 ½ teaspoons chopped fresh thyme leaves
  • 1 ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups vegetable broth, such as Imagine No-Chicken
  • 3 tablespoons cider vinegar
  • Croutons
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped fresh oregano
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper, to taste
  • 4 cups cubed day-old whole-grain crusty bread


    For the Soup:
  1. Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are staring to brown, 15 to 17 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.
  2. Meanwhile, prepare croutons:
  3. Preheat oven to 350 degrees F. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes. Serve croutons with soup.
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  1. The combination is perfect…Soothing soup for the whole family!

  2. On a rainy day like today, that soup would be just the ticket. I can see why your client loved it so much. It looks soothing and nourishing.

  3. I made this tonight and it was delicious. Thank you so much for uploading this.

  4. I have this cooking on the stove right now. Couldn’t resist, as it is perfect for this fall weather. Thanks again, Katie.

    • I agree. A chill in the air always makes me want to cook soup. I’m wishing we had planted carrots in the garden this year. Looks like I’ll be stopping at the farmers market on Friday.

  5. Hi there, do you think this soup would hold up in the freezer? I am going on maternity leave soon and am hoping to fill my freezer with yummy soups!


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