Carrot Ginger Soup with Chimichurri

bowl of carrot ginger soup with chimichurri, naan, and yogurt

5 from 1 reviews

This warming carrot ginger soup gets a bright punch from a fresh and easy chimichurri. Grab this quick weeknight dinner recipe for tonight!



For the carrot ginger soup:
2 T neutral oil
2 T chopped ginger
½ yellow onion, diced
½ tsp kosher salt
½ tsp ground turmeric
1 lb carrots cut into ½ inch coins
2 C vegetable broth
1 ½ C water
1/4 tsp baking soda
Juice of one lime

For the chimichurri:
1 C mint leaves, packed
1 C parsley, packed
1 garlic clove, roughly chopped
¼ tsp kosher salt
2 tsp red wine vinegar
1 tsp honey
1/3 C extra virgin olive oil
1 T water


For the carrot ginger soup:
Heat oil in a saucepan over medium heat. Add onion and ginger and cook stirring frequently until onions are soft, about seven minutes.

Add carrots and kosher salt and turmeric and cook for an additional five minutes. Add the broth, water, and baking soda. Bring to a boil then reduce heat to medium low and simmer for 15 minutes or until carrots are fork tender.

Blend with an immersion blender or in batches in a jar blender. Add lime juice and season to taste with salt.

Garnish with yogurt and chimichurri.

For the chimichurri:
In a food processor or blender add all ingredients and process until combined. Taste and adjust seasoning if necessary.

If you want a thinner sauce, you can add more water, a teaspoon at a time until you’ve reached the desired consistency.

Keywords: carrot ginger soup, chimichurri, easy fast soup, vegetarian meal, healthy soup