Wholesome thick Carrot Ginger Soup, spiced and full of flavors.
I show you how to make this soup from scratch and give you some ingredient options and even a vegan option.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
Ingredient Notes
You can choose to use different varieties of carrots to make this soup. I made this soup many times, and I loved adding one or more of these ingredients to switch things up.
Another idea is to use ginger and garlic paste instead of fresh ginger and garlic. That will save you some time when prepping the ingredients.
This is a thick soup. You can reduce the number of carrots in the recipe to thin it out but switch the carrots out with more broth and water.
To make this soup plant based vegan, switch the table cream with coconut cream or thick coconut milk.
Here are some more spices that you can add to call this soup your own:
- turmeric (aka curcuma)
- green cardamom or black cardamom
- chili pepper such as cayenne
- cinnamon
- sichuan pepper
- galangal
- lemon juice or zest
- fresh cilantro
Process Overview
Step 1
Prep and cut fresh produce: carrot, ginger, garlic, and onion.
Step 2
Cook onion in olive oil with ginger and garlic.
Add carrots, seasoning, broth, and water.
Step 3
Cook all the ingredients until soft.
Blend soup ingredients, add cream, and mix.
📖 Recipe
Carrot Ginger Soup Recipe
Ingredients
- 2.2 Pounds Carrot
- 2 Inch Ginger Fresh fresh
- 2 Pieces Garlic Cloves
- 1 Medium Onion
- 1 Tablespoon Olive Oil
- ½ Quart Broth
- ¾ Quart Water
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 1 Teaspoon Cumin Seeds Ground
- 1 Teaspoon Coriander Seeds Ground
- 1 Teaspoon Paprika
- Nutmeg pinch
- 1 Bay Leaf
- ¼ Cup Cream *see Notes
Instructions
- Wash carrots. Peel if necessary and cut off the end. Cut carrots small.2.2 Pounds Carrot
- Peel ginger and cut small or grate. (Cut small if you have a good blender, or else it is better to grate).2 Inch Ginger Fresh
- Also prep onion and garlic. Slice the onion and chop the garlic.1 Medium Onion, 2 Pieces Garlic Cloves
- Heat up a soup pot with olive oil and sauté onion, ginger, and garlic.1 Tablespoon Olive Oil
- Stir in carrots and keep over medium heat.
- Continue to pour in broth and water.½ Quart Broth, ¾ Quart Water
- Season with salt, black pepper, cumin, ground coriander, paprika, and nutmeg, and add a bay leaf. Mix well.1 Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, 1 Teaspoon Paprika, Nutmeg, 1 Bay Leaf
- Keep over medium heat and cover. Cook carrots soft.
- When carrots are cooked through, take out the bay leaf and discard it.
- Take it from the heat, and blend the soup smooth with a hand blender.
- Take back to the stovetop over a low heat setting and stir in cream.¼ Cup Cream
- Serve hot with bread and salad.
Notes
- Use unsweetened table cream, fresh cream, or heavy cream. To make it vegan, use coconut cream or thick coconut milk.
- Besides cilantro, I used fresh cracked pepper to garnish in the pictures.
Equipment
- 8" Chef Knife
- Hand Blender
Nutrition
Serving Ideas
We love this soup with garlic bread, baguette, or spelt bread.
Flatbread, such as a Lebanese zaatar seasoned flatbread Indian naan or chapati bread, works really well with this soup too.
A simple green salad or other green salads are a perfect accompaniment if you plan on making a carrot ginger soup for dinner.
Storing Leftovers
You can prepare batches of this soup by prepping a few fridge- or freezer-friendly containers.
You can use glass or Tupperware containers that seal well.
The soup keeps well for about 5 days in the fridge and for about 2 months in the freezer.
If you want to heat a frozen soup, place it in the microwave to heat or simply in a pot over the stovetop. Heat up until hot enough to eat.
Comments
No Comments