Carrot and Ginger Soup

This carrot and ginger soup is a healthy, creamy soup perfect to enjoy any time of the year. Made in only 20 minutes, it's a great alternative for a quick and easy lunch or dinner.

Jump to:

• Why you'll love it
• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Variations
• Leftovers
• Frequently asked questions
• You might also like these recipes
• Recipe

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Why you'll love it

• Quick and easy recipe, perfect for a simple lunch or dinner
• All ingredients are affordable and easy to find
• A healthy carrot soup packed with vegetables
• The recipe is gluten free, nut free, soy free, dairy free, vegan, and vegetarian.
• The soup is plain, smooth and has no chunks in it. It's a popular family favorite, and kid approved.
• Compliant with many diets, including paleo, whole30 and vegan.

Browse my collection of healthy vegetable soup recipes for more easy meal inspiration.

Ingredients

Carrots: The main component in this ingredient! I like to use raw carrots, but you can make this soup with frozen carrots, or even leftover boiled carrots.

Vegetable stock + water: Vegetable stock is the base of the soup. You can also use water with a stock cube. Alternatively, use chicken stock or beef stock. I like to add some water as well, but you can make it using only stock if you prefer.

Onion + garlic + ginger: These add a lot of flavor to the soup.

Coriander, nutmeg, salt, pepper: Seasoning add additional flavor. Feel free to omit or substitute these as you please. Keep in mind that if you omit seasoning, the soup will turn out quite bland.

Olive oil: The oil is used to sauté the onion, garlic and ginger. Feel free to use vegetable oil or canola oil instead.

Instructions

1. Peel and slice the carrots. Finely dice the onion, and grate the garlic and ginger.
2. Sauté diced onion, garlic and ginger in olive oil on medium heat in a pot for a few minutes until the onion is soft and translucent.
3. Add carrots, coriander and nutmeg to the pot, and stir to combine. Sauté for a few minutes, until the carrots are warm on the surface.
4. Then, add vegetable stock, and give the soup a stir. Cover with a lid, and leave the soup to simmer on medium heat for about 10-15 minutes, or until the carrots are completely soft.
5. With a hand blender: remove the pot from the heat, and use a hand blender or immersion blender to blend the soup smooth in the pot.
6. With a regular blender: Transfer the soup to a blender, and blend until smooth. Make sure to only fill the blender one third full, as the warm soup could create high pressure inside the blender. You will most likely have to blend it in multiple batches. Transfer the soup back to the pot.
7. Season the soup generously with salt and pepper to taste.

Top tips

• If you're short on time, you can skip the step of sautéing the onion, garlic and ginger, and simply dump all the ingredients in the pot at the same time. The soup will be a little less flavorful, but it still works.
• Feel free to add any leftover cooked carrots, potatoes, sweet potatoes or other similar vegetables to the soup. You won't really taste much of a difference, and the vegetables will all be blended together anyway.

Serving suggestions

Carrot ginger soup is most commonly served for lunch or dinner, but you can also serve it in smaller bowls as an appetizer. Here are some recipes that I like to pair it with:

• Bread - Any bread such as toasted bread, garlic bread, sour dough, dinner rolls or baguettes work well. This soup is perfect to dip bread into.
• Roasted Hazelnuts - Garnish the soup with some chopped roasted nuts for extra crunch and flavor.
• Air Fryer Bacon - Crispy bacon bits also make for an amazing garnish for carrot soup.

Variations

Carrot and coriander soup: This British specialty is made by adding coriander leaves (US: cilantro) to the soup. Blend the leaves smooth with the soup, and it will add a fantastic flavor.

With lentils: Add cooked lentils to the soup, and blend them smooth with the carrots. This will make the soup more filling, and add more protein and fiber.

Leftovers

Leftover carrot soup with ginger tastes even better the next day! Make a big batch of soup, and enjoy it for lunch or dinner throughout the week.

Storing the soup: You can store the soup in sealed containers in a refrigerator for up to 4 days.

Freezing carrot soup: Allow the soup to cool down completely, then transfer it to freezer safe containers. Freeze for up to 6 months. You can thaw frozen soup by using the defrost setting on a microwave, or simply by leaving it in a refrigerator overnight.

Reheating: Reheat your soup in a microwave, or in a pot on the stove top over medium heat for a few minutes until the soup is warm.

Meal prep: As this soup stores incredibly well in a refrigerator or freezer, it's a great recipe for meal prep. Make a big batch of carrot ginger soup, and you'll have homemade soup available for quick and easy future meals.

Frequently asked questions

You might also like these recipes

• Spicy Red Lentil Soup
• Apple and Parsnip Soup
• Spicy Butternut Squash Soup
• Broccoli and Cauliflower Soup
• Pumpkin and Sweet Potato Soup
• Minty Pea Soup

If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

Recipe