My Fall Favorite: Carrot Ginger Soup

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This carrot ginger soup is comfort in a bowl: smooth, warming, and filled with nutrients that energize while keeping things light. As we get into fall I am begging to think about soups, cozy outfits, fall decorations, and halloween! The natural sweetness of carrots blends beautifully with the kick of fresh ginger, and a squeeze of lime adds brightness at the end.

Topping it with golden-seared scallops makes it feel elegant and satisfying enough for a dinner party, yet simple enough for a cozy weeknight meal.

What Makes It Nutritious?

Carrots are rich in beta-carotene and antioxidants for immune support
Fresh ginger aids digestion and reduces inflammation
Scallops provide lean protein and omega-3s
Naturally dairy-free and gluten-free

Prep Time

15 minutes

Cook Time

25 minutes

Serves

Ingredients

Required Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
4 cups carrots, peeled and chopped
1 tablespoon fresh ginger, grated
3 cups vegetable or chicken broth
Salt and pepper, to taste
Juice of ½ lime

For Seared Scallops:

8–10 large sea scallops
1 teaspoon olive oil or butter
Pinch of salt and pepper

Optional to Elevate Flavor:

1/2 tsp ground ginger
1/2 tsp ground cinnamon
A squeeze of lemon juice (to finish for brightness)
A spoonful of plain yogurt or coconut cream (for creaminess)
Fresh herbs (extra cilantro, parsley, or mint as garnish)

Steps

Start the Base: Heat olive oil in a pot over medium heat. Add onion and sauté until soft, about 5 minutes.
Add Carrots and Ginger: Stir in carrots and ginger, cooking for another 2–3 minutes.
Simmer: Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until carrots are tender.
Blend: Use an immersion blender (or transfer to a blender in batches) to puree until smooth. Season with salt, pepper, and lime juice. Stir in coconut milk if using.
Sear the Scallops: Pat scallops dry and season with salt and pepper. Avocado oil or butter in a skillet over medium-high heat. Sear scallops 1–2 minutes per side until golden brown with a slight crust.
Assemble: Ladle soup into bowls, top with seared scallops, and finish with fresh herbs and an extra squeeze of lime.