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Carrot Ginger Soup

Carrot Ginger Soup

This easy-to-make carrot ginger soup is perfect for lunch or a light dinner. In this recipe, carrots, ginger and turmeric combine beautifully to make a delicious and satisfying soup.

 

As a bonus, the ingredients for this soup are super affordable; you get a nice batch that will really stretch your dollar.

 

Serve the carrot ginger soup with a side of crusty bread, a grilled cheese sandwich or simply by itself. Maybe garnish with some croutons for a little crunch.

 

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To make this soup you will need

2 tablespoon Butter

1 Small Onion, diced, about 1 cup

2 pounds Carrots, peeled and cut into approximately 1 inch pieces

1-2 Garlic Cloves, roughly chopped

1 tablespoon Ginger, peeled and chopped

½ teaspoon Ground Turmeric

6 cups Chicken Broth

Pinch Black Pepper, or to taste

Salt, to taste if needed

Carrot ginger soup served in a blue bowl.

 

Prep work

This soup is going to be pureed at the end, so the vegetables can be roughly chopped. But, do try to keep each roughly the same size so that they cook at the same rate.

 

There’s no a lot to do really, dice the carrots, onions, garlic and ginger. Then, measure out the remaining ingredients and that’s it! I like to use glass nesting bowls to keep all the ingredients organized and ready to go.

The ingredients for the carrot ginger soup prepped and separated in glass bowls.

 

How to make Carrot and Ginger Soup

Let’s start with a flavor base. There are not a lot of ingredients in this soup because we want the carrots and ginger to shine. But, we do want a layer of flavor to build on. That’s what the onions, garlic and turmeric will do, beautifully, I might add!

 

  • Heat the butter in a large pot over medium heat. Add the onions; cook 5 minutes, stirring frequently.
  • Next, add the carrots, garlic, ginger and turmeric, cook them for 3-5 minutes, stirring frequently.
  • Finally, add the chicken broth to the pot. Then raise the heat to high and bring the liquid to a boil.
  • Lower the heat to medium and cover the pot.
  • Cook the carrot soup for 45-50 minutes or until the carrots are very tender.

 

The carrots should be so tender that they can be easily mashed when pressed with a fork.

A carrot piece being pressed with a fork to demonstrate it is tender.

 

Finish the carrot soup

Remove pot from the heat. Process the carrot soup with an immersion blender in the pot. Immersion blenders (also called stick blenders) are super convenient.

An immersion blender going into the pot of carrot soup.

 

If you’re a big fan of cream or pureed soups you need one of these. There’s no fussing with the blender, you process the soup right in the pot, done!

 

If you do not have an immersion blender, use a blender to process the soup. Remember to never fill a blender to the top with hot liquid. Fill only about half way and process in batches.

 

Try the soup and add salt, if needed and fresh ground black pepper. As a reference, we did not add salt to ours. Serve and enjoy!

Pureed carrot ginger soup served in a blue bowl on a yellow, green and white checkered linen.

 

If your soup is too thick after processing place the pot over medium heat and add chicken broth a little bit at a time. Add a ½ cup at a time, while stirring, until the carrot soup reaches the desired consistency. Then, simmer the soup for a few minutes to heat through.

 

Can I freeze carrot ginger soup?

To freeze the soup, let it cool completely. Pour the soup in airtight containers with a tight fitting lid. Remember to leave space in the container to give the soup room to expand as it freezes. An inch should do it.

 

How long can the soup be stored?

Keep the carrot soup in the refrigerator, in an airtight container for 3-4 days. If frozen, the carrot ginger soup will keep in the freezer for up to 3 months.

 

You may also like:

Creamy Butternut Squash Soup

Creamy Vegetable Soup

Ginger Spiced Pumpkin Soup

Pumpkin and Apple Soup

Cream of Chicken Soup

 

Pureed carrot ginger soup served in a blue bowl on a yellow, green and white checkered linen.
Print Recipe
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Carrot Ginger Soup

This easy-to-make carrot ginger soup is perfect for lunch or a light dinner.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: easy soups, pureed vegetable soup, root vegetable soup
Servings: 6
Calories: 116.8kcal
Author: Elizabeth

Ingredients

  • 2 tablespoon Butter
  • 1 Small Onion diced, about 1 cup
  • 2 pounds Carrots peeled and cut into approximately 1 inch pieces
  • 1-2 Garlic Cloves roughly chopped
  • 1 tablespoon Ginger peeled and chopped
  • ½ teaspoon Ground Turmeric
  • 6 cups Chicken Broth
  • Pinch Black Pepper or to taste
  • Salt to taste if needed

Instructions

  • Heat the butter in a large pot over medium heat. Add the onions; cook 5 minutes, stirring frequently.
  • Add the carrots, garlic, ginger and turmeric, cook 3-5 minutes, stirring frequently.
  • Add the chicken broth to the pot. Then raise the heat to high and bring the liquid to a boil.
  • Lower the heat to medium and cover the pot. Cook the carrot soup for 45-50 minutes or until the carrots are very tender.
  • The carrots should be so tender that they can be easily mashed when pressed with a fork.
  • Remove pot from the heat. Process the carrot soup with an immersion blender in the pot. If you do not have an immersion blender, use a blender to process the soup. Remember to never fill a blender to the top with hot liquid, process in batches.
  • Taste the soup and add salt, if needed and the fresh ground black pepper. As a reference, we did not add salt to ours.

Video

Notes

If your Carrot Ginger Soup is too thick after processing place the pot over medium heat and add chicken broth a little bit at a time. Add a ½ cup at a time, while stirring, until the carrot soup reaches the desired consistency. Then, simmer the soup for a few minutes to heat through.

Nutrition

Calories: 116.8kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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