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Carrot Ginger Blended Soup with Green Apples, Pistachios and Basil


  • 1 1/2 pounds baby carrots
  • 3 cups low-sodium chicken stock
  • 2 small shallots, halved
  • 1 1/2 teaspoons kosher salt
  • 2-3 one-inch pieces ginger
  • 2 tablespoons unsalted butter, quartered
  • 2 tablespoon cream
  • squeeze of fresh lemon juice
  • lemon zest
  • green apple, diced
  • basil leaves, torn
  • salted and roasted pistachios


  • Place the carrots, stock, shallots and salt into the Vitamix or an industrial blender. Turn blender on and slowly increase to the highest setting. Blend for 4 to 5 minutes, or until warm.
  • Add the ginger and butter and continue to blend for one minute, or until the butter is melted. Add the cream and lemon juice. Continue to blend for 3-4 minutes, or until the soup is warm to the touch.
  • Ladle the soup into serving bowls. Top with lemon zest, green apple, basil and pistachios.