Name: Carrot Ginger Soup Recipe
Prep time: 15 min
Cook time: PT-488053H24M30S
Total time: PT-488053H24M30S
Cuisine: American
Ingredients: 2 tablespoons butter (or olive oil); 1 large onion, chopped; 2 pounds carrots, peeled and chopped; 2 tablespoons finely chopped ginger; 4 cups low-sodium vegetable stock (or chicken stock); ½ cup heavy cream or coconut milk; 1-2 teaspoons salt (to taste); ¼-½ teaspoon black pepper (to taste)

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This Carrot Ginger Soup is a warm, creamy, and flavorful dish that’s perfect for any season. The natural sweetness of carrots paired with the zingy spice of ginger creates a comforting and satisfying soup. With just a few ingredients and simple steps, you can enjoy a bowl of this wholesome soup in no time!

Why You’ll Love This Recipe

Carrot Ginger Soup is not only delicious but also nutritious, providing a perfect balance of sweetness and spice. The creaminess from the heavy cream or coconut milk adds richness, while the ginger brings a refreshing kick to the soup. It’s light yet filling, and the flavors get better as they meld together. Whether you’re enjoying it as a cozy lunch, a starter for dinner, or a soothing meal when you’re feeling under the weather, this soup is sure to hit the spot.

Ingredients

2 tablespoons butter (or olive oil)
1 large onion, chopped
2 pounds carrots, peeled and chopped
2 tablespoons finely chopped ginger
4 cups low-sodium vegetable stock (or chicken stock)
½ cup heavy cream or coconut milk
1-2 teaspoons salt (to taste)
¼-½ teaspoon black pepper (to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Vegetables:

Melt the Butter: In a large pot, melt the butter (or olive oil) over medium heat. Add the chopped onions and carrots. Cook for about 7-8 minutes, stirring occasionally, until the onions become soft and translucent (but not browned).
Add the Ginger: Add the finely chopped ginger to the pot and cook for another minute until fragrant.

Simmer the Soup:

Add the Stock: Pour in the vegetable stock (or chicken stock) and bring it to a boil over high heat.
Reduce and Simmer: Once the stock reaches a boil, reduce the heat to a simmer. Let the soup cook for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.

Puree the Soup:

Blend the Soup: Once the carrots are softened, puree the soup until smooth using an immersion blender. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the pureed soup to the pot.

Add the Cream:

Stir in the Cream: Add the heavy cream (or coconut milk) to the soup and stir to combine. Let the soup heat through on low heat.

Season the Soup:

Adjust Seasoning: Season with salt and black pepper to taste. Stir well and let the flavors meld together for a couple of minutes.

Serve:

Enjoy: Ladle the soup into bowls and enjoy it warm! Optionally, garnish with fresh herbs, a swirl of cream, or a sprinkle of chili flakes for an extra kick.

Servings and Timing

Servings: This recipe makes about 6 servings.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Vegan Version: Use coconut oil instead of butter and coconut milk instead of heavy cream for a vegan version.
Spicy Kick: Add a pinch of cayenne pepper or a few slices of fresh chili when adding the ginger for an extra spicy kick.
Herb-Infused: For a flavor boost, add some fresh herbs like thyme or parsley while simmering the soup. You can remove them before blending.
Roasted Carrots: For a deeper, more complex flavor, roast the carrots in the oven before adding them to the soup. This adds a caramelized note to the soup.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months.
Reheating: Reheat the soup on the stove over low heat, stirring occasionally, until warmed through. Add a little water or stock if it’s too thick after reheating.

FAQs

Can I make this soup ahead of time?

Yes! In fact, this soup can be made ahead and stored in the fridge for a few days. The flavors often get better as they sit and meld together.

Can I use ginger paste instead of fresh ginger?

Yes, you can substitute ginger paste for fresh ginger. Use about 1 tablespoon of ginger paste for every 2 tablespoons of fresh ginger.

Can I add other vegetables to this soup?

Absolutely! You can add other vegetables like sweet potatoes, parsnips, or butternut squash for more depth of flavor. Just make sure to cook them until tender before blending.

How can I make the soup spicier?

If you like a spicier soup, try adding a pinch of cayenne pepper, chili powder, or even a sliced jalapeño along with the ginger to kick up the heat.

Can I substitute the vegetable stock with chicken stock?

Yes, chicken stock can be used instead of vegetable stock. It will add a slightly richer flavor but will still complement the carrots and ginger beautifully.

Conclusion

This Carrot Ginger Soup is a comforting, flavorful dish that combines the natural sweetness of carrots with the zingy warmth of ginger. With its creamy texture and rich flavor, it’s perfect for a light meal or as a starter. It’s simple to make, and the leftovers are just as delicious. Whether you enjoy it with a piece of crusty bread or a salad, this soup will leave you feeling warm and satisfied. Enjoy!