Creamy ginger carrot soup is a delicious and nutritious soup made with carrots, ginger, and other ingredients. It’s a perfect dish for a cold day, as it warms you up from the inside out. This delicious soup recipe is so tasty and satisfying, you’ll want to make it a staple in your kitchen! It’s not just a great way to use up a lot of carrots that are past their prime—it’s also a great way to get some veggies into your diet without even realizing it. The creaminess comes from pureed carrots, which makes this soup rich and creamy without having to use any dairy products. And the ginger adds an interesting twist: it’s not spicy, but it does give the dish a little kick that will keep your taste buds interested.
To make this recipe even more customizable, try adding other root vegetables like potatoes or celery root. Or try making your own vegetable stock instead of using store-bought broth. You can also experiment with different herbs and spices for added flavor; cumin seeds would be delicious with this recipe! This soup is perfect on its own as an appetizer or side dish, but we think it would pair especially well with grilled salmon or other fish dishes like crab cakes or shrimp salad sandwiches (which you can find here!).
This soup is so creamy, you’d never guess it was plant-based. And it’s even better if you have an immersion blender. It makes a great lunch or dinner when you want something warm and comforting yet super healthy. It also freezes well so you can make a big batch and take some for lunch during the week.
To make creamy ginger carrot soup, you’ll need to sauté chopped onions, ginger, and garlic in a pot until they’re translucent. Then, add chopped carrots and vegetable broth and simmer until the carrots are tender. Finally, blend the soup until smooth and add cream to make it creamy.
Overall, the recipe for creamy ginger carrot soup is relatively an easy recipe to make, and it only requires a few simple ingredients. The most time-consuming part of the recipe is peeling and chopping a bunch of carrots, but with a good sharp knife, it shouldn’t take too long. It’s also a great recipe for meal prep, as you can make a big batch and store it in the fridge or freezer for later.
Nutrition
The best part is that this creamy soup of ginger and fresh carrots can be a healthy meal choice depending on the recipe and ingredients used. Carrots are a great source of vitamins, minerals, and fiber, and ginger has anti-inflammatory properties and can help with digestion.
To make the soup even healthier, you can use low-sodium vegetable broth and reduce the amount of cream or use a non-dairy alternative. You can also add other vegetables like celery or sweet potato for extra nutrients and flavor.
However, it’s important to note that some recipes may contain added sugars, salt, or unhealthy fats, which can reduce the health benefits of the soup. To ensure that your creamy ginger carrot soup is healthy, it’s best to make it from scratch using fresh, whole ingredients and limit added sugars, salt, and unhealthy fats.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, diced
- 3-4 cloves garlic, minced
- 1½ lbs. carrots, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- 3 cups vegetable broth, preferably organic
- 1 tablespoon fresh ginger, minced
- 2 teaspoons fresh thyme leaves
- 1/3 cup half & half, room temperature
Substitutions
If you don’t have carrots on hand, feel free to substitute another vegetable like sweet potatoes or butternut squash. You can even use frozen vegetables if you don’t have fresh ones on hand. If you like your soup spicy, feel free to up the amount of ginger in this recipe for more zing! Use coconut milk or even heavy cream instead of half and half. For a non-vegan version use chicken stock.
Equipment
- Cutting board and sharp knife
- High-powered blender
- Large skillet or large pot
Instructions
- Heat olive oil in a large, high-sided skillet over medium high heat. Add onion, chopped fresh garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-12 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
- Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!
Storage Instructions
Store any leftover soup in an airtight container or even a freezer bag or freezer-safe container and refrigerate for 3-4 days.
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Creamy Ginger Carrot Soup
Creamy ginger carrot soup is a delicious and nutritious soup made with carrots, ginger, and other ingredients. It's a perfect dish for a cold day, as it warms you up from the inside out. This delicious soup recipe is so tasty and satisfying, you'll want to make it a staple in your kitchen! It's not just a great way to use up a lot of carrots that are past their prime—it's also a great way to get some veggies into your diet without even realizing it. The creaminess comes from pureed carrots, which makes this soup rich and creamy without having to use any dairy products. And the ginger adds an interesting twist: it's not spicy, but it does give the dish a little kick that will keep your taste buds interested.
To make this recipe even more customizable, try adding other root vegetables like potatoes or celery root. Or try making your own vegetable stock instead of using store-bought broth. You can also experiment with different herbs and spices for added flavor; cumin seeds would be delicious with this recipe! This soup is perfect on its own as an appetizer or side dish, but we think it would pair especially well with grilled salmon or other fish dishes like crab cakes or shrimp salad sandwiches (which you can find here!).
This soup is so creamy, you’d never guess it was plant-based. And it’s even better if you have an immersion blender. It makes a great lunch or dinner when you want something warm and comforting yet super healthy. It also freezes well so you can make a big batch and take some for lunch during the week.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, diced
- 3-4 cloves garlic, minced
- 1½ lbs. carrots, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- 3 cups vegetable broth, preferably organic
- 1 tablespoon fresh ginger, minced
- 2 teaspoons fresh thyme leaves
- 1/3 cup half & half, room temperature
Instructions
- Heat olive oil in a large, high-sided skillet over medium high heat. Add onion, chopped fresh garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-12 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
- Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!