Best Carrot Ginger Soup Recipe
Creamy, flavorful, and easy to make, this carrot ginger soup is the perfect comforting dish. Made with roasted carrots and fresh ginger, it’s healthy, vegan, and sure to impress.
This easy carrot soup is a type of soup anyone can make at home, similar to my famous Mushroom Barley Soup and Minestrone Soup. That’s why I make it on a regular basis.
Video recipe
Watch the full video recipe to learn how to make the best carrot ginger soup. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Carrot Ginger Soup 🥕
- Wholesome Ingredients: Packed with fresh vegetables and spices, this soup is as healthy as it gets. 🌿
- Comforting & Creamy: Despite being dairy-free, it’s luxuriously smooth and satisfying.
- Easy to Make: With simple steps and minimal prep, it’s ideal for busy weeknights.
- Customizable: Add coconut milk for richness or adjust spices to your liking.
- Meal Prep Friendly: Store leftovers for a quick and nourishing meal later.
Ingredients for Carrot Ginger Soup
- Carrots: The star of the dish, providing natural sweetness and vibrant color.
- Olive Oil: Enhances the roasting process and adds richness to the soup.
- Onion: Builds a savory base for a well-rounded flavor.
- Garlic: Optional but adds depth and aroma.
- Ginger: Fresh ginger brings a spicy warmth to the soup.
- Vegetable Broth: Keeps the soup light while enhancing its flavors.
- Spices (Cumin, Turmeric, Cinnamon): Add complexity and warmth to the soup.
- Croutons, Caramelized Onions, Parsley: For garnishing, adding texture, and fresh bursts of flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
The Secret to the Best Carrot Soup
The secret to the best carrot ginger soup lies in roasting the carrots first. Roasting caramelizes the natural sugars in carrots, enhancing their sweetness and depth of flavor. This Maillard reaction creates a rich and slightly smoky base for the soup. The result? A more vibrant and flavorful dish that’s hard to resist! So please, don’t skip this step!
Tips and Tricks
- Choose Fresh Carrots: Opt for fresh, firm carrots for the best taste and texture.
- Don’t Skip Roasting: Roasting the carrots is key for a naturally sweet and rich flavor.
- Adjust Consistency: Add more vegetable broth or water for a thinner soup, or simmer longer for a thicker consistency.
- Use a High-Powered Blender: For the smoothest texture, use a high-powered blender or immersion blender.
- Season to Taste: Add salt and pepper gradually and taste as you go.
Variations
- With Coconut Milk: For a creamy vegan twist, stir in a cup of coconut milk during the blending stage. The coconut’s natural sweetness complements the ginger and carrots beautifully.
- Spicy Version: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
- Herbed Carrot Soup: Blend in fresh herbs like cilantro or dill for a unique flavor.
- Curried Carrot Soup: Add 1-2 teaspoons of curry powder for an Indian-inspired variation.
What to Do with Leftover Carrots
Have extra carrots? Here are some delicious ideas:
- Carrot Cake: A classic dessert packed with warm spices.
- Carrot Cake Cheesecake: The perfect fusion of cheesecake and carrot cake.
- Baked Carrot Fries: A healthy snack or side dish.
- Carrot Patties: Easy to make and ideal for meal prep.
Common Questions
While fresh carrots are ideal for flavor and texture, frozen carrots can be used in a pinch. Roast them straight from frozen for added depth.
Absolutely! Add cooked lentils, chickpeas, or a dollop of Greek yogurt for a protein boost.
For a richer texture, stir in coconut milk, cashew cream, or a small amount of heavy cream (if not vegan) during the blending stage.
How to Store Leftovers
Allow the soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat on the stovetop over low heat or in the microwave, adding a splash of vegetable broth if needed to adjust the consistency.
More Soup Recipes
Carrot Ginger Soup Recipe
Ingredients
- 2 pounds (900 g) Carrots about 8-9 medium carrots
- 3-4 tablespoons Olive oil
- 1 Onion chopped
- 3-5 Garlic cloves unpeeled (optional)
- 2 tablespoons Ginger grated
- 4 cups (1 L) Vegetable broth more if needed
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
- 1 teaspoon Turmeric optional
- Pinch Cinnamon optional
For serving:
- Croutons
- Caramelized onions
- Chopped parsley
Instructions
- Preheat oven to 400F (200C). Peel and roughly chop carrots. Then, place chopped carrots in a large mixing bowl, add unpeeled garlic cloves, add 1-2 tablespoons of olive oil, toss until evenly coated. Roast for about 20-30 minutes, until golden brown and caramelized.
- Heat 2 tablespoons olive oil over medium heat in a large pot. Add chopped onion and sauté for 6-8 minutes until golden. Add grated ginger and cook for 2 more minutes.
- Add roasted carrots and peel garlic cloves directly to the pot.
- Add vegetable broth (or water) and spices. Bring to a boil, then reduce to low heat, cover and cook for 15-20 minutes.
- Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth.
- Serve the soup with croutons, caramelized onions and chopped parsley.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- If you prefer a thinner soup, add 1-2 cups of vegetable broth or water.
