Coarse Carrot and Ginger Soup

This is a lovely, vibrant carrot soup using fresh carrots, potato, ginger & cliantro to create a robust appealing flavour.

Products you'll need:

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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  • 2 cups (500 mL) coarsely chopped carrots
  • 3/4 cup (185 mL) coarsely chopped onion
  • 3/4 cup (185 mL) coarsely chopped potato
  • 1 tbsp (15 mL) butter
  • 1 carton CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
  • 1 1/2 tbsp (23 mL) minced fresh ginger root
  • 1/8 tsp (1 mL) ground black pepper
  • 1 tbsp (15 mL) chopped fresh cilantro


  1. Cook and stir carrots,onion and potato in heated butter in large saucepan over medium heat until vegetables are tender-crisp – about 5 minutes.
  2. Stir in broth,ginger and black pepper. Heat to a boil. Reduce heat to low. Cover and cook at a gentle boil for 20 minutes or until vegetables are tender. Remove from heat.
  3. Blend mixture in saucepan to desired smoothness with pulse action of hand blender. Return soup to heat,stir in cilantro and heat mixture through.

Recipe tips

Using baby carrots makes preparation even quicker!

Ratings & Reviews

  • Claire B.

    June 11, 2015

    Rating by Claire

    This rating was left without a review.

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  • Mardi D.

    February 1, 2011

    Review by Mardi

    This was good! I made two slight changes, I added a clove of minced garlic and used extra virgin olive oil instead of the butter. The soup had a bright fresh flavour and was enjoyed by the whole family,even the picky thirteen year old! Will definitely make this one again.!

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Amount Per Serving
Calories 80
Fat 3 g
Sodium 510 mg
Carbohydrate 13 g
Dietary Fibre 2 g
Protein 2 g
Calcium 2 %DV
  • One serving of vegetables

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