Spring Tonic Carrot Soup

Spring Tonic Carrot Soup ~ a vibrant raw soup packed with beta carotene and Vitamin A that’ll kick start you into the new season ~ are you ready?

A glass of Spring Tonic Carrot Soup

Baby carrots are a harbinger of spring, and even though you can find carrots in all colors of the rainbow these days, the classic orange kind are little beta-carotene and Vitamin A bombs. They’re so fresh and vital they need very little flavor boosting, and work perfectly for this spring tonic soup. Carrots are second only to beets in sugar content, which means this soup is not only healthy, it’s delicately sweet, too. Sip it out of little glasses, or serve it in small bowls as a meal starter.

Holding a bunch of spring carrots

For generations people have foraged for the first greens that appeared in the early spring to make teas and tonics to help detoxify and rev-up their winter weary bodies. 

It made sense back in the days when winter meant the complete absence of everything fresh and green. But a spring tonic is still relevant today when you want to celebrate the coming of the new season and maybe refresh after months of comfort food. And don’t forget, you can still get felled by the dreaded late winter flu ~ it just makes sense to fortify yourself.

A spring carrot

This spring tonic carrot soup begins with a bunch of baby carrots, the fresher the better. Don’t bother with the giant root cellar types, (I call them horse carrots) they won’t be sweet or flavorful. If your supermarket or farmers market has young carrots with the leafy tops still attached, that’s ideal. Those tops tell you that your carrots are fresh.

TIP:  Avoid the so called baby carrots sold in the plastic bags ~ they’re mature carrots pared down and masquerading as babies!

Glasses of spring tonic carrot soup

I blitz the carrots with a touch of ginger, a little cider vinegar, some sea salt, and purified water. I bet it’s the freshest tasting thing you’ve had in months.

Kitchen spotlight: VITAMIX BLENDER

I love my Vitamix blender for this soup because it acts like a juicer, pulverizing the carrots into a silky smooth liquid with the addition of a little water. This machine is pricier than a standard food processor, but if it fits in your budget, I highly recommend it. It makes amazing soups, nut butters, nut milks, hummus, etc., as well as smoothies, blended cocktails, crushed ice, and just about anything else that needs to be pulverized!


Tip: If your carrot tops look fresh, by all means add them to the blender along with the carrots, or use them as a garnish, they’re completely edible. Bugs Bunny may have tossed them, but we know better.

Spring tonic carrot soup in a glass

Other carrot-centric recipes on the blog ~

4 from 5 votes

Spring Tonic Soup

Author Sue Moran


  • 6 ounces peeled carrots, thickly sliced, about a heaping cup
  • purified water about a cup
  • 1 small chunk of fresh ginger about 1 tsp
  • 1 tsp cider vinegar or more to taste
  • pinch sea salt


  • Add everything to your Vitamix or other high speed blender, starting with 3/4 cup of the water, and blend until silky smooth. Add more water if the soup is too thick. Taste and adjust the seasonings.
  • Pour into glass or small bowl and garnish with a leafy carrot top sprig.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • For a completely different flavor profile, roast the carrots with some olive oil, salt, and pepper for about 15 minutes at 400F before pureeing.
  • Add any spices you like, coriander, turmeric, or curry would be nice.
  • Add some fresh squeezed tangerine or orange juice in place of some of the water.
  • Try this with baby beets.
  • Add a swirl of yogurt as a garnish.


Don’t forget to pin this Spring Tonic Carrot Soup!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 18, 2018 at 9:48 am

    I’m into this, Sue, big time. Porridge had its prime time, and as you say, spring is under way and have to colour up. Your tips widen the way of thinking about ingredients…..Thank you!!!!

  • Reply
    Tricia @ Saving Room for Dessert
    February 17, 2018 at 5:10 am

    This looks like spring in a glass! What a great way to kick off the season. Fresh carrots have the best flavor – and this soup must be terrific! So pretty too.

  • Reply
    Jennifer @ Seasons and Suppers
    February 17, 2018 at 4:46 am

    This looks so refreshing! A great colour, too 🙂 Perfect tonic.

  • Reply
    February 16, 2018 at 6:19 pm

    Because I can trust carrots from my garden, i just give them a good scrub, no peeling. There’s a lot of nutrition there.

    • Reply
      February 16, 2018 at 7:15 pm

      Good point Wendy.

  • Reply
    February 16, 2018 at 11:40 am

    Sue you have a way of making really healthy food look really tempting, it’s an art!

  • Reply
    [email protected]'s Recipes
    February 16, 2018 at 8:17 am

    Simple and so good for you! Have a great weekend, Sue.

  • Reply
    Chris Scheuer
    February 16, 2018 at 5:40 am

    Just pure delicious ingredients, I love it! Gorgeous pics too!

    • Reply
      February 16, 2018 at 6:59 am

      Sometimes it’s such fun to focus on a single, amazing flavor 🙂 I’d forgotten how incredible a carrot can taste!

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