Gingerly-Carrot Soup

Gingerly-Carrot Soup
Staff Writer

Steve Legato

Gingerly-Carrot Soup

This soup can be enjoyed warm or cold, depending on the time of the year. The flavors mingle the longer they hang out together, so cook it well ahead of time if possible. Feel free to adjust the amount of ginger for a milder or stronger flavor. Cancer-fighting miso helps strengthen the good bacteria in the gut, and adds a little saltiness.


In a stockpot, heat the oil over medium heat. Add the onion, leek, and a pinch of sea salt and sauté until the onion is soft, about 5 minutes. Add the ginger and cinnamon and sauté another 5 minutes, stirring constantly.

Add the carrots, orange juice, and enough stock to cover the carrots. Bring to a boil; reduce heat then simmer, covered, until carrots are tender enough to pierce with a fork, about 20 minutes.

Turn off the heat, and purée with an immersion blender. Remove a small amount of the soup (about 1/2 cup) and mix it with the miso in a small bowl. Add miso mixture to the soup and warm on low heat for several minutes. Check a spoonful for seasoning, adding pepper as needed.


Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.


Calories per serving:

152 calories

Dietary restrictions:

Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 6g 9%
  • Carbs 24g 8%
  • Saturated 1g 4%
  • Fiber 5g 20%
  • Sugars 13g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 3g 5%
  • Sodium 710mg 30%
  • Calcium 82mg 8%
  • Magnesium 32mg 8%
  • Potassium 519mg 15%
  • Iron 1mg 6%
  • Zinc 1mg 3%
  • Phosphorus 74mg 11%
  • Vitamin A 780µg 87%
  • Vitamin C 32mg 53%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 60µg 15%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 27µg 33%
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