The Best Carrot Ginger Soup

– Olive oil or butter (or both) – Onions – Carrots – Potatoes (or cauliflower) Fresh garlic and ginger – Water or broth – Orange zest (optional, yes, but recommended)

Ingredients in Carrot Ginger Soup

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Cook the onions, carrots, and potatoes low and slow. Allow at least 10-15 minutes, or enough time to slowly soften and cook the vegetables over medium to medium-low heat. After the vegetables have started to soften, add the ginger, garlic, and orange zest. Cook for a couple of minutes before adding the vegetable stock or chicken stock, bringing everything to a boil. Cover and reduce heat to low. Simmer for about 30 minutes or so

How to Make Carrot Ginger Soup


Remove from heat and grab your best blender 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.

How to Make Carrot Ginger Soup


Over low heat, season the pureed soup with additional salt and pepper, to taste. Stir often to prevent the soup from burning. When ready to serve, garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.

How to Make Carrot Ginger Soup


Carrot soup is fantastic with a side of carbs. Sometimes I’ll make homemade croutons, but toasted buttered bread is a family favorite. Great for dunking into the thick and hearty soup, it’s well worth a slice or two. For some veggies, try serving with a simple tomato salad or roasted Brussels sprouts.

How to serve Carrot Soup

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