My light, bright Carrot Ginger Soup recipe is the perfect antidote to the excesses of the holiday season, but is equally delicious all year round. It’s naturally vegetarian (with a simple vegan swap!) and boasts the earthy-sweet flavor of carrots punctuated by the cozy warmth of ginger. This soul-soothing bowl of gingered carrot soup is chock-full of healthful ingredients, perfect for starting the year off on a wellness kick. 😉
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About this carrot ginger soup recipe
By the time January rolls around, I’m ready for a whole new set of recipes. Out with the butter and cream, in with the veggies and lean proteins! If you, too, feel like your body is starved for healthy eats, this carrot and ginger soup recipe is here to the rescue.
Aside from looking like an actual bowl of sunshine, this delectable soup is:
- Inexpensive – Made primarily from cheap, long-lasting veggies like carrots and onions plus a handful of pantry staples, this ginger carrot soup is as much a welcome break for your pocketbook as it is for your belly.
- Light n’ Lovely – Aside from a touch of butter and oil to sauté your veggies, this gingered carrot soup is as chaste as a nun. It’s the ideal light meal, though it does pair beautifully with deli turkey meat grilled cheese if you need a little extra substance.
- Allergen-Friendly – This recipe for carrot ginger soup is inclusive AF. It’s naturally vegetarian, can easily be made vegan and dairy-free, plus is naturally gluten-free, soy-free, and nut-free, so everyone can get down with the deliciousness.
Ingredients for ginger carrot soup
While it may look like a long list of ingredients, the majority are spice cabinet staples. Here’s what to grab to make this carrot soup with ginger:
- Unsalted Butter & Neutral Oil – Butter adds richness while neutral oil (e.g. canola or vegetable) increases the smoke point. Feel free to use vegan butter.
- Carrots – We need shredded carrots, but it’s cheaper to shred them yourself using a box grater or food processor.
- Yellow Onion – I love the sweetness of yellow onions, but feel free to swap in red or white in a pinch.
- Dried Thyme Leaves – Only have fresh? Use 3x as much.
- Smoked Paprika – For warmth and a hint of smokiness. You can also use ground chipotle chiles for a bit more heat.
- Ground Cinnamon – For warmth and sweetness.
- Crushed Red Pepper Flakes – For a touch of heat.
- Allspice – This dried berry tastes like cinnamon, nutmeg, and clove had a baby. I recommend buying it whole, then grinding it yourself for the longest shelf-life.
- Ginger Root – Making this carrot soup recipe with ginger gives it an alluring warmth that I can’t get enough of. I prefer using fresh, but you can swap in ground ginger paste in a pinch!
- Garlic – Again, fresh is best. But feel free to use jarred minced garlic, frozen garlic paste, or even ½ teaspoon of garlic powder if needed.
- Carrot Juice – Using carrot juice enhances the carrot-y flavor profile of this soup. If you can’t find it or it’s out of budget, use vegetable broth instead.
- Orange Juice – For a touch of sweetness and acidity. You can also use lemon juice and add a little extra sweetener.
- Honey – For a light, floral sweetness to balance out the flavors. Agave also works.
- Kosher Salt & Ground Black Pepper – Use freshly ground black pepper for the best flavor.
The great thing about this recipe for carrot and ginger soup is that it’s endlessly tweakable to fit your dietary needs and preferences. Here are a few ideas to get you started:
- Dairy-Free/Vegan – Use vegan butter and swap in agave for honey in this gingered carrot soup recipe.
- Extra Protein – Use half (or all) chicken bone broth to replace the carrot juice for an added boost of protein. Serve it with a dollop of Greek yogurt for even more muscle-building power, not to mention a nice bit of creamy richness.
- Extra Spicy – If you’re among the some who like it hot, feel free to dial up the intensity. Add a minced jalapeño or fiery serrano to the pot when you sauté your aromatics, then drizzle with some chili oil, chili crisp, or sriracha for even more of the spicy goodness.
- Creamy – If you prefer rich carrot soups, stir in a little coconut milk or half-and-half before ladling and serving.
How to make carrot and ginger soup
This creamy soup with carrots and ginger is a breeze to make. Here’s how:
- Sauté Vegetables: In a large saucepan or Dutch Oven, heat the butter and oil over medium heat. Then, add the carrots, onions, generous pinch of salt, and pinch of black pepper to the pot. Cook, stirring often, until the onions are soft.
- Add Aromatics: To the saucepan, stir in the fresh ginger, grated garlic, dry thyme, paprika, cinnamon, allspice, kosher salt, and black pepper. Cook, stirring constantly, for 1 minute, or until fragrant.
- Add Liquids: Add the carrot juice, orange juice, and honey to the pot. Next, increase the heat to high and bring the soup to a boil.
- Cover and Cook: Immediately reduce the heat to maintain a simmer and then cover the pot. Cook the soup until the carrots are very fork tender, about 15-20 minutes.
- Blend Soup: Turn the heat off under the pan and use an immersion blender to puree the ginger and carrots soup until it’s completely silky smooth. Alternatively, carefully transfer the soup in batches to a high-speed blender, puree the soup, and return it to the pot.
- Adjust Taste: Turn the heat under the soup to medium-low and cook until the carrot ginger soup is warm throughout. Take a bite of the soup and adjust for taste and consistency.
- Garnish and Serve Carrots Ginger Soup: Ladle the soup into individual serving bowls and garnish with a drizzle of chili oil, a dollop of yogurt, and sprinkle of fresh herbs, if using. Enjoy carrot ginger soup recipe immediately, while warm.
Expert tips for the best carrot soup with ginger
- Use a food processor. While you *can* use a box grater to grate your carrots and onions, the food processor makes short work of it. It also helps to keep the onion fumes under wraps, which means fewer tears.
- Freeze your onion. If you are going the manual route, you can pop the onion in the freezer for 10-15 minutes before grating to make the process a little less tearful.
- Actually, a spoon is necessary. The easiest way to peel ginger is by flipping a spoon over and rubbing it along the body of the ginger. The brown, tough skin comes right off, leaving you with perfect ginger beneath.
FAQs: frequently asked questions
Why is my carrot ginger soup bitter?
Oh dang! It sounds like your carrots were either harvested too early, were grown in a hot, dry environment, or were stored next to produce that emits ethylene gas (e.g. apples). This causes an influx of terpenes to develop, which results in a bitter taste. Sometimes the inner core of the carrots also taste a bit bitter, so you can remove them if you like.
However, fixing the bitterness in your ginger and carrot soup isn’t difficult. Simply counteract the bitterness with more sweetness (honey or agave), acidity (orange juice), and/or salt till it tastes the way you like!
Is ginger and carrot soup healthy?
Since I’m not an RDN, using the word “healthy” doesn’t carry a ton of weight. What I will say is this soup is loaded with nutritious ingredients, and I personally consider it a guilt-free meal!
Serving gingered carrot soup
- Creamy Contrast: A dollop of Greek yogurt or sour cream adds a creamy, tangy twist, making each spoonful rich and balanced.
- Heat Things Up: A drizzle of chili oil (or chili crisp!) for those who crave a bit of spice. It’s the perfect Instagrammable fiery swirl!
- Herbal Notes: Sprinkle some chopped flat-leaf parsley or thyme. It’s not just for the ‘gram; these herbs add a refreshing contrast to the gingered soup with carrot’s sweetness.
- Citrus Spark: Serve with a wedge of orange. Squeezing a bit into the soup adds a bright, tangy note, creating a symphony of flavors.
- Crusty Bread: A slice of warm, crusty artisan bread or a chunky piece of sourdough is a must. It’s perfect for dunking and soaking up all that soupy goodness.
- Fresh Salad: Pair it with a light, crisp green salad. Think arugula or spinach, maybe a zesty vinaigrette – it’s a refreshing side that complements the soup’s veggie-forward flavor profile. My Thai Mango Salad and Lemony Couscous Salad are perfect.
- Grilled Cheese: For a heartier meal, you can’t find a better companion than a grilled cheese sandwich. The gooey, melted cheese and crispy bread are a match made in heaven with the smooth soup.
Storing ginger carrots soup
- Storage: Let the gingered carrot soup cool to room temperature before popping it in the refrigerator in an airtight container. It should stay fresh and tasty for about 5-6 days. Perfect for meal prep!
- Freeze for Later: Soup for days! Freeze it in portion-sized containers or freezer bags. It’s good for about 2-3 months. Just remember to leave a little space at the top of the container for expansion.
- Thaw & Reheat: When you’re ready to enjoy, thaw it overnight in the fridge if it’s frozen. Reheat on the stove over medium heat or in the microwave until it’s piping hot. If it’s a bit thick, just add a splash of water or broth to get the consistency just right.
And there you have it, my soup-erb friends – a Carrot Ginger Soup recipe that’s as easy to make as it is delightful to devour. Whether you’re looking to warm up on a chilly day, find your way back to normal eating post-holiday feasting, or simply in need of a veggie-packed hug, this soup has got you covered. Until next time, keep calm and carrot on!
More creamy vegetable soups!
- Butternut Squash Soup
- Parsnip Soup
- Roasted Garlic Potato Soup
- Sweet Potato Soup
- Creamed Cauliflower Soup
- Homemade Tomato Soup with Basil
How to make the best gingered carrot soup at home👇
Ginger and Carrot Soup
- 1 Dutch Oven or Large Saucepan - WITH LID
- 1 Wooden Kitchen Spoon
- 1 Immersion Blender or High Speed Blender
- 1 TBS EACH: Unsalted Butter and Neutral Oil (such as canola or vegetable)
- 1 ½ Pounds Carrots – peeled and shredded (about 4 large or 6 medium carrots)
- 1 medium Yellow Onion – peeled and grated
- ¾ tsp Dried Thyme Leaves
- ¼ tsp EACH: Smoked Paprika, Ground Cinnamon, and Crushed Red Pepper Flakes
- 1/8 tsp Allspice
- To Taste Kosher Salt and Ground Black Pepper
- 1-inch piece Fresh Ginger Root – peeled and grated
- 2 cloves Garlic – peeled and grated
- 2 ¾ Cups Carrot Juice – or more as needed (substitute: vegetable broth)
- 3 TBS Orange Juice (substitute: Lemon Juice)
- 1 TBS Honey – or more to taste (vegan substitute: agave)
- Optional Garnishes/Serving: Greek Yogurt OR Sour Cream, Chili Oil, Chopped Flat-Leaf Parsley, Chopped Thyme, Orange Wedges
- Sauté Veggies: In a large saucepan or Dutch Oven, heat the butter and oil over medium heat until the butter is melted. Then, add the carrots, onions, generous pinch of salt, and pinch of black pepper to the pot. Cook, stirring often, until the onions are soft, about 5 minutes.
- Add Aromatics: To the saucepan, add the grated ginger, grated garlic, dry thyme, paprika, cinnamon, allspice, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring constantly, for 1 minute, or until fragrant.
- Add Liquids: Add the carrot juice, orange juice, and honey to the pot. Next, increase the heat to high and bring the soup to a simmer.
- Cover and Cook: Immediately reduce the heat to maintain a simmer. Cover the pot and cook until the carrots are very fork tender, about 15-20 minutes.
- Puree Soup: Turn the heat off under the pan and use an immersion blender to puree the carrot soup until it’s completely silky smooth. Alternatively, carefully transfer the soup in batches to a high-speed blender, puree the soup, and return it to the pot.
- Adjust Taste: Turn the heat under the soup to medium-low and cook until the ginger carrot soup is warm throughout. Take a bite of the soup and adjust for taste, adding more spices for specific flavors, salt and pepper for overall flavor, orange juice for acidity, honey for sweetness, and carrot juice to thin the soup.
- Garnish and Serve Carrot Ginger Soup: Ladle the soup into individual serving bowls and garnish with a drizzle of chili oil, a dollop of yogurt, and sprinkle of fresh herbs, if using. Enjoy immediately.
- Recipe Serves: 4-6 people
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