Pharmacy Notices
Lunch | Dinner | Snack

Carrot Ginger Soup

  • 10 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 4

    Servings

  • 163 Calories
  • 7g Fat
  • 11g Carbs
  • 6g Protein
Recommended For:

Nausea/Vomiting

Download Recipe PDF

  • Instructions & Tools

    Instructions

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Ingredients

  • 4 Servings
  • 163 Calories
  • 7g Fat
  • 11g Carbs
  • 6g Protein
  • 25-30 Mins Total Time
  • ½ Tsp Onion Powder
  • 4 Tsp Fresh Ginger, washed thoroughly, and minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 lb Carrots, peeled, washed thoroughly, and chopped
  • 4 Cups Reduced-Sodium Chicken Broth
  • ½ lb Sweet Potatoes, peeled, washed thoroughly, and chopped
  • 2 Tsp Coarse Salt
Recipe adapted from marthastewart.com

Nourishment Note

Ginger

Ginger has long been used as a remedy to fight against nausea. Gingerol, the bioactive ingredient in ginger, may also be beneficial as an antioxidant and anti-inflammatory agent.

Carrots

Well-cooked vegetables, such as carrots, are mild in flavor and odor and typically tolerated with nausea.

Sweet Potatoes

Potatoes, in most forms, are often well tolerated when nauseous due to their low odor and mild flavor.

Instructions

  • 4 Servings
  • 163 Calories
  • 7g Fat
  • 11g Carbs
  • 6g Protein
  • 25-30 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Cook Spices in Oil In a large pot over medium heat, cook the onion powder and ginger in olive oil until fragrant, 2 minutes.

  • 3

    Add Ingredients Add carrots, sweet potato, chicken broth, and salt.

  • 4

    Let Simmer Simmer, uncovered, until vegetables are tender when pierced with a fork, about 15-20 minutes.

  • 5

    Puree Until Smooth Carefully transfer the contents to a blender, and puree until smooth. (Caution: hot liquids in a blender may cause the top to pop off. Place a cloth over the blender lid and hold to secure.)

  • 6

    Season to Taste Season with salt and pepper. Allow soup to cool to room temperature before consuming if hot foods are bothersome or triggering.

  • 7

    Store Store unused soup in the refrigerator after 2 hours. Soup will keep in a covered, sealed container for up to 2 days in the refrigerator.

  • 8

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces and thoroughly wash hands.

Recipe adapted from marthastewart.com

What You’ll Need

  • Knife

  • Cutting Board

  • Vegetable Peeler

  • Measuring Cup

  • Measuring Spoon

  • Large Pot

  • Blender

  • Cloth

  • Mixing Spoon

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family member to help with preparing the soup.

  • Freeze Leftovers

    Soup can be frozen for up to 3 months and used on days when energy is too low to cook.

  • Reduce Prep Time

    Fresh ginger can be replaced with tubed ginger to reduce prep time.

There's plenty more delicious recipes to try!

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