Purple Carrot Ginger Soup

It’s still flu season, and I’ve been thinking of immune-boosting ingredients – anti-inflammatory ginger and anti-viral garlic, for example. So when I spotted a nice collection of purple and orange carrots, a variation of the classic carrot ginger soup came to mind: I use garlic instead of the onions and add fenugreek and turmeric, two other anti-inflammatories.

This is a quick dish your toddler will help you eat while preparing, so plan for some extra carrots! Ilian explored the fenugreek seeds (they look a little like buckwheat), and liked smelling the ginger (but not tasting it raw…).
Have fun in the kitchen, and stay healthy!



Purple Carrot Ginger Soup

  • Difficulty: easy
  • Print


  • 1 lb carrots, mix of purple and orange
  • a 2 inch piece of ginger, peeled
  • 4 cloves garlic, peeled
  • 2 tsp fenugreek seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • a small bunch of chives, for garnish, chopped
  • 1 TBsp canola or olive oil
  • water


  1. Peel and slice the carrots into thin rounds. Mince the garlic. Finely grate the ginger.
  2. In a pot, heat oil with ginger and garlic for about 2 minutes.
  3. Add spices, stir to combine.
  4. Add carrots and water to cover.
  5. Cook for 15 to 20 minutes, until carrots are soft. Let cool.
  6. Puree with an immersion blender.
  7. Serve in dinner bowls, sprinkled with chives. Enjoy warm!

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