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Spicy Carrot Ginger Soup

Prep Time: 10 minutes Cook Time: 30 minutes


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and grated
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons Folona Bone Broth Powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro, for garnish (optional)


  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cook for an additional minute until fragrant.
  2. Add carrots, vegetable broth, water, Folona Bone Broth Powder, cumin, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
  3. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth. Season with salt and pepper to taste.
  4. Serve hot, garnished with fresh cilantro (optional).

Nutrition Facts (per serving):

  • Calories: 200
  • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 10g

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