Carrot Ginger Soup

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.

Course Soup

Cuisine American

Keyword easy soups, pureed vegetable soup, root vegetable soup

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings

Calories 127kcal

Author Elizabeth

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.

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