Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason®, LLC., a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Carrot Ginger Soup

Carrot Ginger Soup

Hello my loves! It has been awhile since I've posted a recipe, and I actually completely forgot to post this one! It popped into my head the other day, so I apologize for not getting it out sooner!

I am an absolute soup fanatic. In the colder months, there is absolutely nothing better than getting cozy with a big bowl of soup, under some blankets, surrounded by candles. While chicken noodle is GREAT, it can get real old, real fast. This Carrot Ginger Soup is hearty, warming and perfect for cold winter nights. Plus, it can be whipped up SUPER quickly!  I hope you enjoy it as much as I have! This soup is perfect for cold and flu season. The ginger in the soup soothes sore tummies, and helps boost the immune system. I made a big batch earlier in the season, and have kept some in the freezer to enjoy on chilly nights.

Note that I make most of my soups with chicken broth, but feel free to sub vegetable broth in order to make this soup vegan!



  • 8 large carrots (chopped, preferably organic)
  • 1-2 inch piece of ginger (peeled and minced)
  • ½ cup organic pumpkin puree or butternut squash
  • 4 stalks organic celery (chopped)
  • 1 large white onion (diced)
  • 4 cloves garlic
  • 4 cups organic chicken broth (sub vegetable broth)
  • 1 cup filtered water
  • 2 tablespoons olive oil
  • 1-2 bay leaves
  • 1 teaspoon paprika
  • Salt and pepper to taste


  1. In a large stock pot heat your olive oil until glistening. Add the celery and onion, and cook until translucent (5-8 mins).
  2. Add the garlic and continue to cook for another 5-10 minutes.
  3. Next up, add the carrots/butternut squash (if you're using squash over pumpkin puree). If you are using pumpkin puree, you can add this in towards the end since it is already cooked and soft!
  4. Add your broth, water, paprika, ginger and bay leaves and allow to cook on low-medium heat for about an hour (or until the carrots have cooked through). If you're using pumpkin puree, now would be the time to add it! 
  5. Once the carrots are soft, transfer your soup to a high speed blender, food processor or use an immersion blender. Blend until smooth and silky. You may find it helpful to blend in batches so the soup doesn't explode all over your countertops! Plus, make sure the lid is SECURE on the blender if you choose this method!
  6. Serve hot on its own, or garnish with avocado/pumpkin seeds/sesame seeds/ goat cheese, etc. Consume within a week of making or freeze in a glass container! 
  7. ENJOY!
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