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

Carrot Ginger Soup

This easy-to-make carrot ginger soup is perfect for lunch or a light dinner.
Course Soup
Cuisine American
Keyword easy soups, pureed vegetable soup, root vegetable soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 116.8kcal
Author Elizabeth


  • 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


  • 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.



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.


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