Carrot Ginger Soup with Mascarpone Cheese and Pomegranates

Carrot Ginger Soup with Mascarpone Cheese and Pomegranates

If you like carrots and ginger, you’ll love this! Rich in vitamins, antioxidants, and fiber, this lush soup is the perfect side dish for entertaining or easy meals all week long.  Garnished with mascarpone cheese, a sweet Italian cream cheese found at your local market (optional), antioxidant-rich pomegranate seeds, heart healthy walnuts and just a touch of micro greens for color, this soup is just as beautiful as it is healthy. For ease of preparation, find pomegranates seeds at your local market in the produce section.  Of course, you can make this recipe without all of the toppings or just pick your favorites.  When I was snapping pics, I thought to myself, “this is just too pretty to eat…well, almost”.   It’s delicious. I hope you enjoy it!

Carrot Ginger Soup with Mascarpone Cheese & Pomegranantes

This recipe makes about 7 servings
  • 2 tablespoons extra virgin olive oil
  • 2 ½ pounds of whole carrots, chopped into small equal size pieces
  • ½ white onion, chopped
  • 3 cloves garlic, finely minced
  • 1 ½ tablespoons finely chopped ginger
  • About 64 ounces of low sodium, all-natural vegetable stock
  • Juice from one large orange
  • 3 tbsp. honey
  • sea salt
  • White pepper (find in spice aisle at your local market)
  • Mascarpone cheese (optional)
  • Toasted walnuts, chopped
  • Pomegranate seeds (find at Whole Foods in produce section)
  • Micro Greens (mini greens found at Whole Foods in produce section) or use chopped fresh parsley
  1. Add extra virgin olive oil to a large, heavy soup pot over medium-high heat. Once oil is hot, add carrots and onions.  Sauté for approximately 10 minutes or until vegetables begin to soften.
  2. Add garlic and ginger and sauté another 2 minutes.  Season with about ½ teaspoon of sea salt and a pinch of white pepper.
  3. Add enough stock to fully cover vegetables.  Lower heat and gently simmer for about 30 minutes.
  4. Once vegetables are soft, puree in a food processor or blender in batches until smooth.  Add more vegetable stock if necessary.
  5. Return blended soup back to soup pot. Add juice from orange and honey and taste.  Add more salt and white pepper as needed.
  6. Right before serving, top each bowl of soup with about a 1 tablespoon of mascarpone cheese, a sprinkle of pomegranate seeds and toasted walnuts and  a sprig or two of micro greens or parsley. Enjoy!

This recipe is mostly carbohydrates and fat.  I like having a lean protein like grilled fish or chicken on the side for a balanced meal.

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