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8/19/2014 12:01 PM grooming • 0 Comments

Carrot Ginger Soup

Listen up, men. Don’t buy canned soup—it is loaded with sodium. I challenge you to make homemade soup. It is fresh, healthy and will last a whole week. Cooking soup is so easy. All you need is a pot and a blender.


PRZ’s Carrot and Ginger Soup is a nutritious and low fat meal that should be a staple in your kitchen this fall and winter. This easy recipe is full of flavor and it’s hearty. Added plus, the ginger in carrot ginger soup offers benefits to your digestion, is a strong antioxidant and helps eliminate congestion. Enjoy!



  • 1 medium onion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • Half a bulb of fennel, finely chopped
  • 2 leeks, coarsely chopped
  • 2 tbsp ginger, peeled and finely chopped ginger root
  • 3 lbs carrots, chopped into ¼ inch cylinders
  • 4 cups vegetable or chicken broth
  • Salt & ground pepper
  • Yogurt for garnishing



1. Sauté onions, fennel, leeks, ginger and carrots in butter and olive oil until brown and tender.


2. Add chicken broth. Let sit 35 minutes stirring occasionally. Let cool down.


3. Carefully transfer this mixture into a blender. Blend in a blender until smooth.


4. Pour into a bowl and add a bit of yogurt to garnish.


5. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well. You can also take it to work or have it chilled.