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
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Prep Time: 40 minutes

Total Time: 1 hour

Yield: 10 cups

Serving Size: 1 cup

Calories per serving: 123

Fat per serving: 6 g

Saturated fat per serving: 0 g

Carbs per serving: 17 g

Protein per serving: 2 g

Fiber per serving: 3 g

Sugar per serving: 8 g

Sodium per serving: 422 mg

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 (do not grate)
  • 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
  • 1 tablespoon 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 starting to caramelize slightly along the edges of the pot, 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.


0 mg Cholesterol, 1 g Added Sugar