About Carrot Ginger Soup
Made with just 5 base ingredients, this recipe for Carrot Ginger Soup is shockingly full of flavor. Best of all, it’ll be ready in just 30 minutes, making it the perfect meal for even your busiest weeknights! Naturally sweet carrots and onions form the base flavor of the soup, but they are highlighted by the warmth of ginger for a soup that is somehow equal parts cozy and refreshing. It’s actually quite surprising how much flavor you can coax from just 5 ingredients! While this carrot ginger soup has a creamy mouthfeel, it is completely dairy-free and naturally vegan. There’s no need to add any thickening agents; the veggies do all the work for you. And, if you prefer a thinner consistency, you’re welcome to add more water or veggie stock to your liking. As if that weren’t enough to love, this delightfully simple Carrot Ginger Soup recipe is also extremely versatile. Make it spicy by adding chilies, add extra creaminess with a drizzle of coconut milk, make it heartier by adding steamed veggies at the end – the options are nearly endless. Read on below for more ideas on how you can customize it to your needs!
Ingredients & Substitutions
How To Make Carrot Ginger Soup
Prep and Make Soup Base
- Rinse, peel and chop 350 grams carrots, or approximately 3 medium to large red carrots. Also, chop 1 medium onion (60 grams or ⅓ cup chopped) and 8 grams (~1 tablespoon chopped) of peeled 1 inch ginger.
- Heat 1 tablespoon olive oil in a pan or saucepan. Add the chopped onions.
- Stir and sauté till the onions soften and turn translucent.
- Add the chopped ginger and sauté till the raw aroma of ginger goes away.
- This should take between 10 to 20 seconds.
- Then add the chopped carrots.
- Season with salt to taste.
- Mix very well and sauté the carrots for a minute.
- Add 1 cup of water or vegetable stock. Stir and mix to combine.
- Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are tender and softened.
- Check occasionally when the carrots are cooking.
- Switch off the heat when the carrots are cooked through and fork tender.
- Set the pan aside on kitchen countertop and let the heat reduce until it is cool enough to handle.
Make Carrot Ginger Soup
14. Then add everything (including the liquids) in a grinder or blender jar, or use an immersion blender or electric blender directly in the pan. 15. Add ½ cup water or as needed and grind or blend to a smooth puree. 16. Take all of the puréed carrot mixture in the same pan. 17. Add ½ cup more water or as required and mix very well. 18. Place the pan on the stovetop again and heat carrot ginger soup on a low heat. For a slightly thin consistency, you can add some more water. 19. When the soup becomes warm or hot, then add about ¼ teaspoon black pepper powder. 20. Mix very well. Pour in soup bowls. Garnish carrot ginger soup with any fresh herb like parsley, coriander, mint, dill leaves, or thyme. Enjoy! Make-Ahead Tip: Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 1 month and then warmed up before serving.
Optional Variations
While this simply delicious recipe for carrot ginger soup is a delight as written, there’s always room for customization. Here are a few ideas to get you started:
Creamy: Add canned coconut milk for a richer mouthfeel.Spicy: Add diced green chiles for an added burst of heat. Chunky: Add your choice of simply seasoned steamed veggies or grains for a heartier soup. You can also check this creamy one pot thick classic Carrot Soup (made with only carrots) and this hearty tangy-sweet Tomato Carrot Soup (with fresh tomatoes and juicy carrots).Toddler-Friendly: Just skip ginger and black pepper, or cut back on both to keep the heat in check. Do not use store brought vegetable stock as most of them are loaded with salt and preservatives. Make the soup in water or homemade vegetable stock.Pressure Cooker: I have cooked carrots in a pan, but you can also pressure cook carrots for one whistle in a stovetop pressure cooker or in the Instant Pot.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Clear Veg Soup (Healthy Clear Soup) Spinach Soup Recipe (Palak Soup) Minestrone Soup Recipe French Onion Soup Recipe This Carrot Ginger Soup recipe from the archives first published in January 2017 has been republished and updated on 3 July 2022.
title: “Carrot Ginger Soup Recipe " ShowToc: true date: “2024-10-25” author: “William Beaudette”
About Carrot Ginger Soup
Made with just 5 base ingredients, this recipe for Carrot Ginger Soup is shockingly full of flavor. Best of all, it’ll be ready in just 30 minutes, making it the perfect meal for even your busiest weeknights! Naturally sweet carrots and onions form the base flavor of the soup, but they are highlighted by the warmth of ginger for a soup that is somehow equal parts cozy and refreshing. It’s actually quite surprising how much flavor you can coax from just 5 ingredients! While this carrot ginger soup has a creamy mouthfeel, it is completely dairy-free and naturally vegan. There’s no need to add any thickening agents; the veggies do all the work for you. And, if you prefer a thinner consistency, you’re welcome to add more water or veggie stock to your liking. As if that weren’t enough to love, this delightfully simple Carrot Ginger Soup recipe is also extremely versatile. Make it spicy by adding chilies, add extra creaminess with a drizzle of coconut milk, make it heartier by adding steamed veggies at the end – the options are nearly endless. Read on below for more ideas on how you can customize it to your needs!
Ingredients & Substitutions
How To Make Carrot Ginger Soup
Prep and Make Soup Base
- Rinse, peel and chop 350 grams carrots, or approximately 3 medium to large red carrots. Also, chop 1 medium onion (60 grams or ⅓ cup chopped) and 8 grams (~1 tablespoon chopped) of peeled 1 inch ginger.
- Heat 1 tablespoon olive oil in a pan or saucepan. Add the chopped onions.
- Stir and sauté till the onions soften and turn translucent.
- Add the chopped ginger and sauté till the raw aroma of ginger goes away.
- This should take between 10 to 20 seconds.
- Then add the chopped carrots.
- Season with salt to taste.
- Mix very well and sauté the carrots for a minute.
- Add 1 cup of water or vegetable stock. Stir and mix to combine.
- Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are tender and softened.
- Check occasionally when the carrots are cooking.
- Switch off the heat when the carrots are cooked through and fork tender.
- Set the pan aside on kitchen countertop and let the heat reduce until it is cool enough to handle.
Make Carrot Ginger Soup
14. Then add everything (including the liquids) in a grinder or blender jar, or use an immersion blender or electric blender directly in the pan. 15. Add ½ cup water or as needed and grind or blend to a smooth puree. 16. Take all of the puréed carrot mixture in the same pan. 17. Add ½ cup more water or as required and mix very well. 18. Place the pan on the stovetop again and heat carrot ginger soup on a low heat. For a slightly thin consistency, you can add some more water. 19. When the soup becomes warm or hot, then add about ¼ teaspoon black pepper powder. 20. Mix very well. Pour in soup bowls. Garnish carrot ginger soup with any fresh herb like parsley, coriander, mint, dill leaves, or thyme. Enjoy! Make-Ahead Tip: Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 1 month and then warmed up before serving.
Optional Variations
While this simply delicious recipe for carrot ginger soup is a delight as written, there’s always room for customization. Here are a few ideas to get you started:
Creamy: Add canned coconut milk for a richer mouthfeel.Spicy: Add diced green chiles for an added burst of heat. Chunky: Add your choice of simply seasoned steamed veggies or grains for a heartier soup. You can also check this creamy one pot thick classic Carrot Soup (made with only carrots) and this hearty tangy-sweet Tomato Carrot Soup (with fresh tomatoes and juicy carrots).Toddler-Friendly: Just skip ginger and black pepper, or cut back on both to keep the heat in check. Do not use store brought vegetable stock as most of them are loaded with salt and preservatives. Make the soup in water or homemade vegetable stock.Pressure Cooker: I have cooked carrots in a pan, but you can also pressure cook carrots for one whistle in a stovetop pressure cooker or in the Instant Pot.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Clear Veg Soup (Healthy Clear Soup) Spinach Soup Recipe (Palak Soup) Minestrone Soup Recipe French Onion Soup Recipe This Carrot Ginger Soup recipe from the archives first published in January 2017 has been republished and updated on 3 July 2022.
