Immunity-Friendly Carrot Ginger Soup Recipe | Yummly
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Immunity-Friendly Carrot Ginger Soup

Brendan Bosch: "This was outstanding! Everyone in the family love…" Read More
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Immunity-Friendly Carrot Ginger Soup

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This colorful soup features immunity-supporting beta-carotene and turmeric as well as antimicrobial ginger and garlic, but you’ll want to keep making it for the silky texture and kick of flavor. Miso adds a burst of umami. Since carrots vary in sweetness, you may need to adjust the amount of lemon juice to balance the flavors in the soup. The recipe is a Yummly original created by Ivy Manning.


  • 1 1/2 Tbsp. extra-virgin olive oil
  • 2 leeks (large, white and light green parts only, rinsed well and chopped)
  • 1 Tbsp. fresh ginger (chopped)
  • 1 Tbsp. fresh turmeric (chopped, or 1 teaspoon ground turmeric)
  • 3 garlic cloves (medium, chopped)
  • 1 1/2 lb. carrots (peeled and chopped)
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup plain Greek yogurt (preferably whole-milk)
  • 1 tsp. ground coriander
  • 1 tsp. salt (plus more to taste)
  • 2 tsp. water (or as needed)
  • 1 Tbsp. white miso
  • 1 Tbsp. lemon juice (plus more to taste, if needed)
  • 1/4 tsp. pepper
  • 1 pinch cayenne pepper
  • 4 tsp. fresh chives (minced, or green onions)
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    1. Heat olive oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until tender, 5 minutes. Add ginger, fresh turmeric (but not ground, if using), and garlic and cook until fragrant, 1 minute. If using ground turmeric, stir it in now and let it sizzle about 30 seconds.
    2. Add carrots and broth. Cover pot and bring to a boil over high heat. Reduce heat to low,and simmer until carrots are tender, about 20 minutes.
    3. While soup cooks, prepare topping. In a small bowl, combine yogurt, coriander, and 1 pinch salt. Stir in enough water to make mixture thin enough to dollop or swirl. Set aside.
    4. Turn off heat under soup and add miso, 1 Tbsp. lemon juice, 1 tsp. salt, the pepper, and cayenne. Blend soup until very smooth using an immersion blender. Or blend soup in batches in a blender with the center of the lid slightly ajar to allow steam to escape, and a towel draped on top. Taste soup and add more lemon juice and salt if you like.
    5. Ladle soup into bowls. Serve with dollops or swirls of reserved seasoned yogurt, and a sprinkle of chives.
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    Brendan Bosch 6 months ago
    This was outstanding! Everyone in the family loved it. I followed the directions exactly, but added more lemon and salt at the end to bring out the flavor.