If you’re looking for a warm hug in a bowl, this Carrot and Ginger Soup is calling your name. It’s silky, full of goodness, and has just the right amount of zing from fresh ginger. I make this on chilly evenings when I want something nourishing that doesn’t take forever—just a quick chop, sauté, blend, and voilà: dinner is served, and it tastes like comfort made elegant.
Why You’ll Love This Recipe
This soup became a favorite one fall evening when we had friends over and I needed something cozy but a bit refined. It was a total crowd-pleaser—and one of the easiest things I made all week!
- Velvety smooth with a gentle kick of ginger
- Quick and simple to make—even on weeknights
- Perfect for meal prep or make-ahead dinners
- Easy to dress up for dinner parties or casual enough for lunch
- Loaded with nourishing, feel-good ingredients
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ pounds carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt (add more to taste)
- ¼ teaspoon ground black pepper
Pro Tips
- Add a splash of coconut milk for creaminess and a subtle tropical twist
- Use pre-chopped carrots or baby carrots to save time
- A squeeze of lemon juice at the end brightens up the flavors beautifully
- Swap fresh ginger with ½ tsp ground ginger if you’re in a pinch
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add garlic and ginger, stirring for 1 minute until fragrant.
- Stir in the carrots, broth, water, salt, and pepper. Bring to a boil.
- Reduce heat to low and cover. Simmer for 20-25 minutes, or until the carrots are very tender.
- Remove from heat and let it cool slightly. Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
- Taste and adjust seasoning as needed. Add lemon juice or coconut milk if using.
- Reheat gently if needed, and serve warm with crusty bread or a swirl of yogurt on top.
Chef’s Tips and Tricks
- Cut carrots evenly so they cook at the same rate
- Blending hot liquids? Do it in small batches and keep your hand on the lid with a towel—safety first!
- Don’t skimp on the ginger—it’s what gives the soup its signature glow
Recipe Variations and Serving Suggestions
- Add ½ teaspoon curry powder for a spiced twist
- Top with toasted pumpkin seeds for crunch
- Swirl in plain Greek yogurt or crème fraîche for richness
- Serve with grilled cheese or a hearty grain salad on the side
FAQs
Can I freeze this soup?
Absolutely! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw and reheat on the stove gently.
Can I use chicken broth instead of vegetable?
Yes! Chicken broth adds a savory depth if you’re not keeping it vegetarian.
Can I make it in advance?
This soup actually gets better as it sits. Make it a day ahead and reheat for easy meals during the week.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ pounds carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: lemon juice, coconut milk, yogurt
Instructions:
- Sauté onion in olive oil until soft. Add garlic and ginger, cook 1 minute.
- Add carrots, broth, water, salt, and pepper. Bring to a boil, then simmer 20–25 minutes.
- Blend until smooth. Adjust seasoning and finish with optional add-ins.
Nutrition: ~110 calories per serving
Did you try this carrot and ginger soup? I’d love to hear what you think! Leave a comment below, tag me on social @thekitchensaid, or share with a friend who needs a little cozy in their life!
