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Fall is here, and we can’t get enough of our favorite fall veggies, especially carrots. This warm, roasted carrot ginger soup is not only filling and comforting, it’s great for healthy veins. That’s because it’s loaded with (you guessed it) carrots and ginger, two powerful superfoods needed in the fight against vein disease.

Here are a few reasons why we love the health benefits of this carrot ginger soup.

Carrots for Varicose Veins

Carrots are loaded with fiber, and fiber is needed for vein health. Fiber can reduce cholesterol levels, which means less chance of blockages in your veins. Since varicose veins are already damaged and weakened, you want to keep them as clear and free-flowing as possible.

Carrots are also full of beta carotene, which your body converts into vitamin A. Vitamin A is an antioxidant that boosts your immunity, protects from free radicals, and may lower your risk of heart disease.

Other benefits of carrots include:

  • Vitamins B, C, K, and potassium
  • Great for eye health
  • Can lower risk of certain cancers

Ginger for Varicose Veins

Ginger is another superfood we can’t get enough of when it comes to fighting vein disease and varicose veins. A few benefits include:

  • Anti-inflammatory properties, which can reduce vein swelling
  • Fighting oxidative stress
  • Lowering blood sugar

carrot ginger soup

Warm, Roasted Carrot Ginger Soup Recipe

We hope you love this recipe as much as we do! It’s great for meal prepping as well. Just make a large batch and store in air-tight, freezer-safe containers for a hot, filling soup in just minutes!


  • 3 lbs. carrots, peeled and chopped
  • 1 large yellow onion, diced
  • 4 garlic cloves, chopped
  • 3 Tbsp. minced fresh ginger
  • 2 Tbsp. olive oil
  • 5 1/2 cups vegetable broth, divided
  • 1 tsp. ground coriander
  • 1 tsp. ground allspice
  • 1 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Pumpkin seeds, for garnish


  1. Preheat oven to 425 degrees. Drizzle carrots with olive oil, salt, and pepper on a sheet pan and spread evenly. Roast in oven for 45 minutes, until caramelized and fork-tender.
  2. Meanwhile, sautee onions until translucent, about 5 to 7 minutes
  3. Once cool, combine carrots with ginger and 3 cups of broth and puree in a large blender until smooth.
  4. Transfer to a heavy pot, like a Dutch oven. Add remaining ingredients except heavy cream.
  5. Bring to a low boil over medium heat, stirring occasionally, for 5 minutes.
  6. Turn heat to low and add heavy cream, stirring well. Once heated through, remove from stove, and remove the bay leaf.
  7. Serve in bowls and add an extra swirl of heavy cream, if desired.