This Carrot Ginger Soup is easy to make, but you'd never guess it from the taste. It's sweet and creamy and has just the right amount of spice. I love making this in the colder months because it's so comforting. But you can make it any time of the year. It's a great way to get rid of leftover carrots!
About This Recipe
To be honest, there are only two recipes that I regularly make with carrots: honey-roasted carrots and this carrot ginger soup. I don't know any other savory recipes where they are the STAR of the show. Sure, I use them in stir-fries and soups, but they're usually not the main ingredient. Honestly, though, I'm fine with just these two because they're both so good on their own.
This carrot soup is super easy to make! Everything is done in a single pot, aside from using a high-speed blender to puree the soup. You can use an immersion blender too, but the texture doesn't come out quite as smooth. Those newer blenders are insanely strong!
This soup works great as a side dish, but if you're lazy, you can eat it as a main course as well. I would suggest eating it with some crackers or crusty garlic bread, though, for some more substance.
Key Ingredients
Carrots: Obviously! I love this recipe because it uses a ton of carrots- 2 pounds to be exact. All of it gets pureed into the soup, so you don't lose any of the fiber.
Ginger: Ginger tastes amazing in this soup. You don't really taste the ginger, but it uplifts the entire soup. It's like a supporting actor that makes a show 10x better.
Vegetable Stock: Full disclosure: I actually used chicken stock for my soup today. I ran out of vegetable stock. It tasted even better, actually, but I know most people are looking for a fully veggie option, so I've kept veggie stock as the primary stock.
Heavy Cream: I love a little bit of heavy cream to bump up the creaminess. If you don't want to use 100% heavy cream, you could use half and half instead. Another option would be to use milk but mix in some olive oil for extra richness.
Instructions
STEP 1: Melt the butter in a large pot. Add the onions and carrots and cook until they're softened, about 7-8 minutes. Add the ginger and cook for another minute.
STEP 2: Add the stock and bring to a boil. Reduce the heat and simmer for 25 minutes. I actually simmered mine for about 45 minutes because I was busy doing other things.
STEP 3: Puree the soup using an immersion blender or regular blender. Make sure you do not fill the blender too high and start at a low speed.
STEP 4: Stir in the heavy cream, salt, and pepper. Enjoy!
๐ Recipe
Carrot Ginger Soup
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)
- ยฝ cup heavy cream or coconut milk
- 1-2 teaspoons salt (to taste)
- ยผ-ยฝ teaspoon black pepper (to taste)
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and carrots. Cook for 7-8 minutes until the onions are soft and translucent (but not browned). Add the ginger and cook for another minute.
- Add the vegetable stock and bring to a boil over high heat. Reduce to a simmer and cook for 20-25 minutes until the carrots soften.
- Puree the soup until smooth using an immersion blender, or blend it in a regular blender and return it to the pot.
- Stir in the heavy cream. Season with salt and black pepper. Enjoy!
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