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Carrot Ginger Soup with Mascarpone Cheese & Pomegranates

by Livestrong_Recipes  |  Oct 25, 2018

Carrot Ginger Soup with Mascarpone Cheese & Pomegranates
  1. PREP
  2. 30 m
  • COOK
  • 45 m
  • 1h 15m

This lush soup is full of rich antioxidants and an ideal starter at your next meal or get together. Use a blender (blend in batches), food processor or immersion hand blender to blend the soup. The garnishes add texture and eye appeal but are optional.



  • 1 tbsp extra-virgin olive oil
  • 2 1/2 lb carrot(s)
  • 1/2 onion
  • 3 garlic clove
  • 1 1/2 tbsp minced ginger
  • 8 cups low sodium vegetable stock
  • 1 Orange
  • 3 tbsp Honey
  • 1/2 tsp sea salt
  • 2 pinch Pepper, White
  • 7 tbsp Mascarpone Sweet Cream cheese
  • 2 tbsp Dry Roasted Walnuts
  • 3 tbsp pomegranate seeds
  • 1/4 cup Organic Microgreens


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 kosher or 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 1 tablespoon of mascarpone cheese, a sprinkle of pomegranate seeds and toasted walnuts and a sprig or two of micro greens or parsley. Enjoy!