This easy carrot soup is perfect as a starter soup or a light meal. In this recipe carrots, ginger, and turmeric work together beautifully for a simply satisfying soup. As a bonus, the ingredients for the carrot soup are easy to find and affordable.
Creamy soups make great partners for sandwiches and salads. Or serve them with a piece of crusty bread or crackers as a meal on its own. If you’re a fan, try this mushroom soup, a creamy black bean soup, and this zucchini soup that’s addictively tasty.
Ingredients
- Oil/Fat – Butter and olive oil are used to gently cook the vegetables. Substitute with your favorite oil if it is suitable for sautéing.
- Produce – From the produce aisle you will need onion (use yellow or white), garlic, fresh ginger, and carrots.
- Spices – Ground turmeric, black pepper, and salt add a layer of flavor to this simple soup.
- Broth – We use chicken broth because it adds a layer of flavor, but vegetable broth will work just as well.
- Garnish – This soup is fantastic on its own but if desired garnish it with fresh parsley, crushed red pepper (for an extra kick) and croutons to add crunch.
- See the recipe card for quantities and preparation.
Instructions
Heat the butter and olive oil in a large pot over medium heat when the butter is melted add the onions and cook 3 minutes, stir often.
Next, add the garlic, ginger, turmeric, and black pepper to the pot. Cook 1 minute, stirring frequently.
Add the carrots and cook 1 minute while stirring.
Now, add the chicken broth while stirring.
Raise the heat to high and bring the liquid to a boil (will take about 5-6 minutes).
Then, lower the heat to medium-low and cover the pot. Cook the soup for 65-75 minutes or until the carrots are tender. They should be so tender that they easily mash when pressed with a fork or wooden spoon.
Stir the soup occasionally and keep it at a simmer, raise or lower the heat as needed.
Remove the pot from the heat. Process the soup in the pot with an immersion blender. If you don’t have one, use a blender (see note below).
Note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
Taste the carrot ginger soup and add salt if needed. As a reference we added ¼ teaspoon to ours.
Serve and garnish with chopped parsley, red pepper flakes, and croutons, if desired.
Recipe tips
Cut the carrots roughly the same size so they cook at the same rate. Cut extra thick carrots in half.
If the soup is too thick after processing place the pot over medium heat and add chicken broth until it reaches the desired consistency. Start with ¼ cup and add ¼ cup at a time. Heat for a few minutes until hot.
Storing and reheating
- Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in airtight containers that are appropriate for freezing. Leave 1-2 inches of space to allow for expansion. Freeze for 2-3 months.
- Gently, reheat the soup in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally – or reheat it in the microwave.
- It may be necessary to add a tablespoon or two of broth or water when reheating to loosen it a bit.
- For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Check out the Web Story for this easy carrot soup with ginger for a quick visual on making this delicious recipe.
Carrot Ginger Soup
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 medium Onion diced (yellow or white onion)
- 1 Garlic Clove minced
- 1 tablespoon Ginger minced
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Black Pepper
- 2 pounds Carrots peeled and cut into roughly 1 inch pieces
- 6 cups Chicken Broth or vegetable broth
- Salt to taste if needed at the end
- Chopped Parsley for garnish optional
- Crushed Red Pepper for garnish optional
- Croutons for garnish optional
Instructions
- Heat the butter and olive oil in a large pot over medium heat when the butter is melted add the onions and cook 3 minutes, stir often.
- Next, add the garlic, ginger, turmeric, and black pepper to the pot. Cook 1 minute, stirring frequently.
- Add the carrots and cook 1 minute while stirring.
- Now, add the chicken broth while stirring. Raise the heat to high and bring the liquid to a boil (will take about 5-6 minutes). Then, lower the heat to medium-low and cover the pot.
- Cook the carrot soup for 65-75 minutes or until the carrots are tender. They should be so tender that they easily mash when pressed with a fork or wooden spoon.
- Stir the soup occasionally and keep it at a simmer, raise or lower the heat as needed.
- Remove the pot from the heat. Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see note).
- Taste the carrot ginger soup and add salt if needed. As a reference we added ¼ teaspoon to ours.
- Serve and garnish with chopped parsley, red pepper flakes, and croutons, if desired.
Notes
- Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- Cut the carrots roughly the same size so they cook at the same rate. If you have thick carrots, cut them into 1 inch pieces then cut them in half.
- If the carrot soup is too thick after processing place the pot over medium heat and add chicken broth. Start with ¼ cup and add ¼ cup at a time while stirring until it reaches the desired consistency, heat for a few minutes until hot.
Jane Parshey
This was the best soup I’ve made yet!
Elizabeth
That is wonderful to hear! So happy you enjoyed it.