Carrot-Ginger Soup

For Healing Nourishment

Who knew that humble carrot soup could be so incredibly silky and rich-tasting? Since our friend Tressa Yellig, owner of the heartwarming Broth Bar in Portland, shared this recipe with us, we’ve been whipping up double batches. The secret to creamy bliss without the addition of heavy cream is simmering the carrots with a small amount of rice.

For the ultimate in healing nourishment, we recommend making this recipe with homemade bone broth. Learn more about our favorite mineral-rich healing tonic. To make this recipe vegan-friendly, swap the chicken broth for our Long Run Mineral Broth and use olive oil instead of butter.


  • 2 tablespoons unsalted butter
  • 2 yellow onions, sliced
  • pounds carrots, peeled and roughly chopped
  • 1 teaspoon fine sea salt (leave out if broth is not low-sodium)
  • 4 cups Classic Chicken Bone Broth or store-bought low-sodium chicken broth
  • 2 tablespoons uncooked rice (white or brown)
  • 2 tablespoons lemon juice (1 to 2 lemons)
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon freshly ground black pepper (optional)


  • In a large pot over medium-high heat, melt the butter. Add the onions, carrots, and salt and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  • Add the broth and rice to the pot. Bring to a boil, then reduce the heat to low. Simmer, covered, until the carrots are very tender and the rice has cooked through, 35 to 40 minutes.
  • Turn off the heat and allow the soup to cool for 10 to 15 minutes. Use a ladle to transfer the soup to a blender and process until smooth, starting on low speed and increasing slowly. Please note: Adding hot items to a blender causes the pressure to expand and can blow off the lid, so hold it firmly in place and blend on low. Alternatively, use an immersion (stick) blender.
  • Once the mixture is blended, return it to the pot and stir in the lemon juice, ginger, and pepper (if using). Taste the soup and add additional salt, if needed.
  • Warm the soup over low heat just before serving. If the soup thickens, thin with a little water until the desired consistency is reached.