Love a silky smooth soup filled with healthy vegetables and spices? Then this carrot ginger soup recipe is exactly what you are looking for. Combining the sweetness of the carrots with the deep warm and spicy aroma of fresh ginger will make this carrot soup recipe rich and delicious. Add a hint of cinnamon, black pepper and turmeric to make this velvety soup a real winner for any cold day.
If there is one vegetable I always have at home, it will be carrots. I love adding them to a wide range of recipes, not only for the nice orange colour but also for the hint of sweetness it gives to any recipe. And if I feel like a quick snack, I just eat them raw (and peeled of course).
When making soup, carrots are often added as a complementary ingredient to add extra flavour and sweetness. But did you know that carrot soup in itself is just delish? And adding various spices to your soup will finish it off as a delicious weekday soup recipe. This soup comes out really soft and creamy without using any cream. Of course, you can always add a dollop of cream to garnish the soup before serving, but it’s the carrots themselves that give this ginger carrot soup its lovely creamy texture.
Carrot and ginger soup ingredients
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Carrots: Use either fresh carrots (peeled) or frozen carrots if that’s what you have in the freezer in your pantry.
- Ginger: Use fresh ginger for warmth and for a pungent touch of spiciness. I would not recommend replacing the fresh ginger with ground ginger as the flavour is not the same and the end result will be different.
- Onions and garlic: Add onions and garlic for extra depth of flavour.
- Broth: Use either vegetable or chicken broth, depending on whether you want to make a vegetarian carrot soup or not.
- Seasoning: Apart from salt and freshly ground pepper, add a hint of cinnamon and turmeric. A teaspoon of curry will also do well in this soup, but I haven’t used it in this particular recipe.
- Toppings (optional): Consider adding toasted almond flakes, spring onions, fresh thyme, chopped basil or parsley as optional toppings.
How to make carrot soup from scratch
This carrot and ginger soup recipe is really easy to make and will take around 40 minutes when using fresh carrots, which need to be peeled and chopped. By using frozen carrots, which are usually already chopped and peeled, it will save you some time. I also fry the onions and carrots for a couple of minutes before adding the stock, to bring out all the tasty flavours of the vegetables. To reduce cooking time, you can add the vegetable broth together with the veggies. Just keep in mind the flavour will be less pronounced and tasty.
So this is the preparation of my carrot soup recipe with ginger:
Peel and chop the carrots and onions. Peel and mince the garlic and fresh ginger. Heat some olive oil in a large pot and fry the onions a few minutes until soft on medium heat. Add the carrots, garlic and ginger and fry for a few minutes in order for the vegetables to release their flavours. Add the spices and broth and cook on low heat until all the vegetables are soft and tender. Cover with a lid while cooking. Take off the heat and blend until smooth. For blending you can use either a hand mixer or a food processor. Add more liquid if the consistency of the soup is too thick for your liking.
Make ahead suggestions
This soup can perfectly be made ahead of time. In fact, in my opinion, soup only gets better if you let it rest for a couple of hours before serving. After blending the soup, allow to cool to room temperature then put it in the fridge in a sealed container. If making a large quantity, portion the soup in small containers and put those in the freezer.
Reheat the soup on low heat before serving. Just reheat the right quantity you will need for serving.
Growing up, we always had soup as a starter. My mom would make fresh soup nearly every day. It’s a great way to make sure you’re eating your daily required amount of fresh vegetables. This carrot ginger soup is definitely great to serve as a starter. In that case, make sure the consistency of the soup is not too thick and hence too filling. Try also this carrot and ginger juice as a refreshing alternative.
It’s also a great soup to serve as a light meal with some crusty bread to dip. In this case, it’s nice to have a thick soup, so add less broth so as to make it more filling. Stir in a dollop of cream or a dash of coconut milk right before serving, or add some roasted pumpkin seeds, chopped fresh parsley or these homemade crispy oven roasted chickpeas.
interested in more soup recipes?
If you love soup as much as I do, make sure to get some further inspiration from my other soup recipes:
- Roasted chestnut and mushroom soup
- Fennel soup with zucchini and star anise
- Spanish gazpacho recipe
- Butternut squash soup with orange and mint
- Creamy yellow pepper soup
- Zucchini soup with arugula
Carrot ginger soup
- 1 cup (or 230 grams) onions peeled and diced
- 1½ lbs (or 700 grams) carrots peeled and chopped
- 2 cloves garlic minced
- 1½ tablespoons fresh ginger grated
- 4 cups (or 1 liter) vegetable broth
- ½ teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 tablespoon olive oil
- salt and pepper to taste
- spring onions cut in rings
- flaked almonds lightly toasted
- fresh thyme
- fresh basil leaves
- cream a dollop
- In a large pot, heat olive oil on medium heat. Add diced onions and fry for 3 minutes until soft. Add garlic, chopped carrots and ginger and fry for another 5 minutes while stirring occasionally. Add turmeric, cinnamon and vegetable broth.
- Reduce to low heat and cook covered with a lid for 20 minutes until carrots are soft.
- Take the pot off the heat and blend until smooth.
- Add more liquid depending on your preferred consistency of the soup.
- Use either vegetable or chicken broth.
Inspired to prepare this recipe? Don’t forget to pin it to your Pinterest boards for later: