Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    Carrot and Ginger Soup

    A unique carrot soup variation with an added level of depth and complexity.
    5 from 2 votes
    Print Pin Rate
    Course: Lunch
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 4 servings


    • Blender


    • 2 tablespoons canola oil
    • pounds carrots (peeled and diced)
    • 1 diced onion
    • 2 tablespoons grated fresh ginger
    • 3 cups chicken broth
    • ¾ cup milk
    • ¼ cup orange juice
    • salt and pepper to taste


    • In a large sauce pan, heat the oil and cook the carrots and onions for 10 minutes over medium heat
    • Transfer the carrots and onions to a pot, add the grated ginger and cook for less than a minute on medium heat
    • Add the broth and bring to a boil, then reduce to a simmer and and cook, covered, over medium-low heat for 15-20 minutes, until the veggies are very soft.
    • Move the soup to a blender and blend until smooth. Transfer it back into the pot.
    • Stir in the milk and the orange juice, heat it back up. Once the soup is hot, it is ready to serve. Use salt and pepper to season.
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    Did you know that eating too many carrots really can turn your skin orange? If someone eats too many beta-carotene containing foods, the beta-carotene accumulates in their blood enough that their skin actually starts looking orange. It’s called carotenemia. It’s not dangerous and as soon as consumption of those foods is reduced, skin color returns to normal.

    Carotenemia is pretty rare, you’d have to eat more than 10 carrots a day to start noticing it. Other foods which are high in beta-carotene are sweet potatoes, squash, pumpkin, oranges, and mangos.

    Fresh ginger is a great ingredient, but since I don’t use it everyday, it could spoil before I need it. When we buy ginger from the store, we peel them with a vegetable peeler and store them in the freezer. They last a lot longer and in my opinion, they’re easier to grate when they’re frozen.

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    Blenders are a great way to blend soups to the point that no chewing is required. Any blender will break a soup down to be easier to eat, but a Vitamix blender will puree a soup to be silky smooth. You could drink it with a straw if you wanted to.

    This makes the smoothest soups on planet earth!

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