Carrot Ginger Soup is a delicious Fall recipe if you need a break from the typical butternut squash or tomato soup! This recipe comes from our cancer series, making it a great option for those who are in cancer treatment.
There are a few reasons why this Carrot Ginger Soup is appropriate for those in cancer treatment. Soups in general are a great option to prepare in advance, or have family members prepare, and they can easily be frozen for any time when energy for cooking is low.
Soups are also a great option for nausea. They can be easy on the stomach and provide some fluid to prevent dehydration. This is also an easy way to get more vegetables in a way that is a little easier to digest.
Struggling with constipation? This soup has you covered. Carrots and apple provide a good source of fiber which can improve constipation.
Last but not least, this Carrot Ginger Soup is packed full of micronutrients and anti-oxidants to stay well nourished. I like to top with a sprinkle of pepitas for a little crunch.
Carrot Ginger Soup
- 2 tbsp avocado oil
- 1 onion large, diced
- 5 cloves garlic
- 3 tbsp ginger grated
- 4 lbs carrot diced; about 7-8 cups
- 2 apple diced
- 3 cups chicken broth or bone broth, veggie broth; low sodium
- 1/2 cup water
- salt to taste; optional
- In a large pot or dutch oven, heat avocado oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook for another minute, until fragrant.
- Add carrots, apple, broth, water, and a pinch of salt. Cover and simmer over medium low heat for 20 minutes until carrots are soft. Omit the salt for a low sodium version.
- The final step is to blend the soup. This can be done with an immersion blender or in batches using a traditional blender. Serve and enjoy!
Want to learn more about eating during cancer treatment?
Check out this blog!
Need more soup ideas?
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.