Healthy Carrot Ginger Soup Recipe made with fresh ingredients like carrots, onion, potatoes, and ginger. One of my favorite soups to serve when I’m feeling under the weather, enjoy this cozy and nourishing Carrot Ginger Soup with a splash of coconut cream and fresh bread.
Carrot Ginger Soup Recipe
Made with a handful of super simple ingredients like carrots, onion, potatoes, and ginger, this creamy carrot ginger soup recipe is clean and healthy, not to mention gluten-free and easily vegan and dairy-free (just skip the butter for olive oil).
If you’re wondering about the bright in-your-face orange color, don’t worry, it’s supposed to look like that. Unless, of course, you use purple carrots. In that case, your soup will probably look purple.
You can make this soup as thick or watery as you would like. Simply add additional broth or water until the desired consistency is reached. I prefer mine slightly thicker, my husband prefers his thinner, so I try to meet somewhere in the middle whenever I make this for me and my fam.
Ingredients in this carrot ginger soup
I chose to keep this recipe super simple, but feel free to add extra vegetables or ingredients to make it entirely your own. For example, if you’re trying to cut out carbs, swap the potatoes for cauliflower. Prefer a creamier soup? Stir in some yogurt, half-and-half or coconut milk.
To get started, however, gather the following simple ingredients,
- Olive oil or butter (or both)
- Potatoes or cauliflower
- Fresh garlic and ginger
- Water or broth
- Orange zest (optional, yes, but recommended)
How to make carrot ginger soup
To make this easy and delicious carrot ginger soup simply,
- Cook the onions, carrots, and potatoes. Start by cooking the onions, carrots, and potatoes low and slow. Allow at least 10-15 minutes to slowly cook your vegetables over medium, medium-low heat.
- Mix in the ginger, garlic, and orange zest. Once the vegetables have started to soften, add the ginger, garlic, and orange zest. Mix well to combine and cook for 1-2 minutes. Stir often.
- Add broth and simmer. Add the chicken (or vegetable stock) and bring to a boil. Cover and reduce heat to low. Allow your soup to simmer for approximately 35 minutes, or until the vegetables are super soft and tender. Stir occasionally to prevent the potatoes from burning.
- Blend soup – Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender. Working in batches, fill your blender approximately half full with the carrot and ginger mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
- Season to taste and serve – Turn the pot with your pureed soup on low heat. Season with additional salt and pepper, to taste. Stir often to prevent soup from burning. When ready to serve, garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.
What to serve with Carrot Soup
When enjoyed as the main course, I like to serve this healthy carrot soup recipe with freshly toasted buttered bread or garlic bread. Great for dunking into the thick, hearty soup, it’s well worth a slice or two.
Additional delicious sides include,
- Roasted Asparagus
- Brussels Sprouts
- Easy Fruit Salad– add whatever’s in season!
- Arugula Salad
- Blueberry Crumble Bars– because every great comfort food needs a dessert
- Sangria– and a little wine, too!
How to store leftover carrot ginger soup
To store your leftover carrot ginger soup:
- In the refrigerator – Stored in the refrigerator and reheated properly, you may enjoy this soup leftover for up to 5 days. You may need to add a cup or two of water or broth when reheating as this soup tends to thicken as it cools.
- In the freezer – Allow soup to cool before transferring to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary). Allow soup to thaw in the refrigerator overnight or transfer to a bowl filled with warm water for faster thawing. Best enjoyed within 4 months.
More soup recipes,
- Split Pea Soup with Ham (Snert)
- Homemade Tomato Basil Soup Recipe
- Italian Wedding Soup
- Easy Chicken Tortilla Soup Recipe
- Homemade Chicken Noodle Soup Recipe
- Easy Chicken and Dumplings Recipe
If you try cooking this Carrot Ginger Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Carrot Ginger Soup Recipe
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium yellow onions (chopped)
- 2 pounds carrots (peeled and chopped)
- 2 medium russet potatoes (peeled and cubed)
- 1 teaspoon salt (plus more to taste)
- 6 cloves garlic (minced)
- 2 tablespoon ginger (grated)
- 1 orange (zested)
- 5 cups chicken or vegetable stock (plus more to thin)
- coconut cream, fresh cilantro, black sesame seeds (to garnish)
- Cook the onions. Add the olive oil and butter to a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and translucent- approximately 4-6 minutes.
- Cook the carrots and potatoes. Add in the carrots and potato and cook for an additional 6-8 minutes. Sprinkle with salt and mix well to combine.
- Mix in the ginger, garlic, and orange zest. Once the vegetables have started to soften, add the ginger, garlic, and orange zest. Mix well to combine. Cook for 1-2 minutes, stirring continuously.
- Add broth and simmer. Add the chicken (or vegetable stock) and bring to a boil. Cover and reduce heat to low. Allow soup to simmer for approximately 35 minutes, or until the vegetables are tender. Stir occasionally.
- Blend soup - Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender (see notes). Working in batches, fill your blender approximately half full with the carrot and ginger mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
- Season to taste - Turn the pot with your pureed soup on low heat. Season with additional salt and pepper, to taste. Stir often to prevent soup from burning.
- Serve. Garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.
- For soups like this you can't really overcook your vegetables, so no need to set a timer for 35 minutes exactly. As long as all your vegetables are nice and mushy, you're good to go.
- You may want to let your vegetables and broth cool slightly before blending. If you're in a hurry, make sure to only fill half way and pulse before blending. If your mixture is too thick or you're having trouble blending, don't hesitate to add more broth until you reach your desired consistency.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)