A warm, bright soup that is easy to make and good any day.
introduction
This Carrot Ginger Soup is smooth, tasty, and quick. It uses carrots, ginger, and simple spices. You can make it in one pot. The soup is bright in color and warm in flavor.
why make this recipe
- It cooks fast and uses simple ingredients.
- It is healthy and light but still filling.
- Ginger gives a fresh, warm taste that pairs well with carrots.
- You can keep it or freeze it for later.
how to make Carrot Ginger Soup
Follow the steps below. Use a large pot and a blender or an immersion blender.
Ingredients :
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 inch ginger, grated (more to taste)
- ¼ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- 2 pounds carrots, chopped into small pieces
- 1 teaspoon salt (or more to taste)
- 2 twists black pepper
- 3 cups vegetable broth (add more if needed)
- 1 tablespoon apple cider vinegar
- ¼ cup coconut cream (optional; you can swap heavy cream)
- 1 handful fresh parsley (or cilantro)
Directions :
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, grated ginger, ¼ teaspoon cumin, and ⅛ teaspoon red pepper flakes. Cook gently for 5 to 10 minutes until soft.
- Add the chopped carrots. Season with 1 teaspoon salt and 2 twists of black pepper. Cook for 5 more minutes.
- Pour in 3 cups vegetable broth. Bring to a boil, then lower heat and simmer until carrots are fork tender, about 20–30 minutes.
- Blend the soup until smooth. Taste and add more salt if needed. Add more broth if the soup is too thick.
- Optionally stir in 1 tablespoon apple cider vinegar and ¼ cup coconut cream (or heavy cream). Simmer until hot.
- Serve in bowls and garnish with a drizzle of cream and a handful of fresh parsley.
how to serve Carrot Ginger Soup
Serve hot in bowls. Add a swirl of cream or coconut cream on top. Sprinkle chopped parsley or cilantro. It goes well with crusty bread or a simple salad.
how to store Carrot Ginger Soup
- Cool the soup to room temperature.
- Store in an airtight container in the fridge for 3–4 days.
- To freeze, put in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove.
tips to make Carrot Ginger Soup
- Chop carrots small so they cook faster.
- Taste the soup before adding vinegar or cream. Add these at the end.
- Use an immersion blender to blend in the pot for less cleanup.
- Add more ginger if you like a stronger spice.
- If you like a thinner soup, add extra broth while blending.
variation (if any)
- Make it spicy: add more red pepper flakes or a dash of cayenne.
- Make it creamy: use heavy cream instead of coconut cream.
- Add orange: a little orange zest or juice can brighten the flavor.
- Add potato or sweet potato for a thicker texture.
FAQs
Q: Can I use fresh ginger or ground ginger?
A: Fresh ginger gives the best flavor. Ground ginger changes the taste and is stronger, so use less.
Q: Can I make this without onion or garlic?
A: Yes. The soup will be milder. Add extra ginger or spices to boost flavor.
Q: How do I make the soup smooth?
A: Blend well in a high-speed blender or use an immersion blender until it is silky.
Q: Can I use chicken broth instead of vegetable broth?
A: Yes, chicken broth works and adds more savory flavor.
Q: Is this soup good for kids?
A: Yes. It is mild and sweet from the carrots. Reduce red pepper flakes for a kid-friendly version.
Conclusion
For another clear and simple take on this soup, see the recipe at Carrot Ginger Soup Recipe – Love and Lemons. If you want a classic, tested method, check the version at Carrot Ginger Soup – Simply Recipes.
Carrot Ginger Soup
Ingredients
Method
- Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, grated ginger, ¼ teaspoon cumin, and ⅛ teaspoon red pepper flakes. Cook gently for 5 to 10 minutes until soft.
- Add the chopped carrots. Season with 1 teaspoon salt and 2 twists of black pepper. Cook for 5 more minutes.
- Pour in 3 cups of vegetable broth. Bring to a boil, then lower heat and simmer until carrots are fork tender, about 20–30 minutes.
- Blend the soup until smooth. Taste and add more salt if needed. Add more broth if the soup is too thick.
- Optionally stir in 1 tablespoon of apple cider vinegar and ¼ cup coconut cream (or heavy cream). Simmer until hot.
- Serve in bowls and garnish with a drizzle of cream and a handful of fresh parsley.