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Carrot Ginger Soup is the perfect soup for the fall season and cold days. It is easy to make and pairs well with most main dish recipes including sandwiches and salads.
Carrot Soup Ingredients and Health Benefits
Only 7 simple ingredients will be needed for this recipe and most of them pack a nutritional punch! Check it out:
- Carrots– a great source of beta carotene, fiber, potassium, vitamin K1, fiber and antioxidants. Carrots also help with eye health!
- Ginger– anti-inflammatory, antiviral, aids in digestion, can ease a cold or flu, and relieve nausea. Did you know you can even grow your own at home?
- Onions– while they don’t look too exciting they are loaded with antioxidants, phytonutrients, and vitamin C.
- Garlic– anti-inflammatory, can boost the immune system, improve your hair and skin and help with cardiovascular health.
Aside from those 4 ingredients you will need vegetable broth, olive oil, salt and black pepper. See the recipe card at the bottom of this post for full recipe amounts and directions.
How to Make Carrot Ginger Soup
To start, wash, peel and chop carrots and ginger. Then, chop onion and garlic. These do not need to be chopped nicely since they will be blended later. The smaller the pieces the faster it will cook!
Then, in a large pot, heat the oil over medium heat. Add carrots, ginger, onion and garlic and cook for 10 minutes. Stir frequently to keep from burning.
Add the broth to the pot. Cover and bring to a boil. Once boiling, lower heat to simmer and let cook until carrots are very tender. You should be easily able to pierce them with a fork.
Remove the pot from the heat and blend using an immersion blender until smooth. If you don’t have an immersion blender this can be blended in a blender with extra caution since it is a hot liquid!
Serve immediately and sprinkle with salt and pepper to taste.
More Comforting Soup Recipes
Recommended Serving Suggestions
- Make it a vegetarian meal and serve with Pan Fried Eggplant with Arugula Caprese Salad
- Serve in place of tomato soup with a melty grilled cheese for a delicious comfort food meal
- Make a cozy meal and pair with One Pot Creamy Rigatoni with Beef and Diced Tomatoes
Frequently Asked Questions
Allow leftover soup to cool and then store in an airtight container in the refrigerator for up to 5 days. If you desire to freeze the soup, store in individual serving size containers in the freezer for up to 2 months.
Absolutely! Store this healthy soup in the refrigerator in individual containers to easily grab for weekday lunches or dinners. Soups are a great way to prepare vegetables ahead of time since they are easy to reheat.
This vegan recipe is dairy free and gluten free! This soup has a creamy texture due to pureeing without added dairy. If desired you can add full fat coconut milk or coconut cream to give this soup an even more creamy texture.
Definitely! We recommend a drizzle of creamy coconut milk, roasted sunflower seeds, crunchy croutons, a sprinkle of ground coriander or red pepper flakes.
Love this Carrot Ginger Soup? Looking for more delicious soup recipes? Check out our Turkey Lasagna Soup, Healthy Lemon Chicken Orzo Soup, Chicken Bone Broth, Carrot Rice Soup, Italian Wedding Soup, Chicken Noodle Soup, Hamburg Soup, and Broccoli Cheese Soup. Don’t forget the Buttermilk Biscuits to pair with it!
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Carrot Ginger Soup
Delicious and light Carrot Ginger Soup with a little kick from the fresh ginger.
Ingredients
- 4 lbs of carrots, peeled and chopped
- 1/2 onion, chopped
- 1 inch of fresh ginger, peeled and chopped
- 1 tbsp garlic, chopped
- 1 tbsp olive oil
- 4 cups vegetable broth
- salt and pepper to taste
Instructions
- Peel and chop carrots and ginger. Chop onion and garlic. These do not need to be chopped nicely since they will be blended later. The smaller the pieces the faster it will cook, the bigger and the more time it will take.
- In a large pot, heat the oil over medium heat. Add carrots, ginger, onion and garlic. Cook for 10 minutes stirring frequently.
- Add broth, cover and bring to a boil. Lower heat to simmer and let cook until carrots are very tender (it should be easy to pierce them with a fork).
- Take the soup off of the heat and using an immersion blender, blend soup until smooth. If you don't have an immersion blender this can be blended in a blender with extra caution since it is a hot liquid!
- Serve and sprinkle with salt and pepper to taste
Notes
- This soup is delicious as leftovers.
- For more or less of a kick add more or less ginger.
- If using dry ginger, start with 1/4 tsp and taste before adding more.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 502mgCarbohydrates: 21gFiber: 7gSugar: 9gProtein: 2g