Carrot Ginger Soup is a soothing and delicious soup with bright ginger and healthy carrots. This soup recipe will keep you warm and nourished throughout the colder months – or any time of the year!
Hello again, this is Sara Maniez from Life’s Little Sweets! I am so happy to share this Carrot Ginger Soup recipe with you. This is a soup that I associate so well with this time of year. During the holidays, my Mother-in-Law makes her Carrot Ginger Soup and I find it to be one of the most soothing and warming soups to eat!
This delicious soup has only 15 minutes of prep time and takes only 25 minutes to make!
It has a marvelous, fragrant, and yummy scent while it’s cooking. That wonderful aroma gives way to the perfect cool weather soup to fill any hungry stomach.
Carrot Ginger Soup Recipe
I use a Dutch oven to make this Carrot Ginger Soup, but any large pot for soup will do.
For blending the cooked Carrot Ginger Soup to get its smooth, uniform consistency, you can use an immersion blender or regular blender.
It is helpful to have a kitchen scale to weigh the carrots to get the exact weight. If you do not have a kitchen scale, you can use 6-7 large carrots.
To keep your Italian parsley from being limp, cut the ends off and put them in ice water before or while you are cooking for a little while before chopping for garnish.
Make sure all the vegetables you chose are healthy looking and not old or limp. You will get a better-tasting soup if you use the best ingredients you can find.
This recipe uses one teaspoon of ginger which I find mild. If you want to add more ginger to give it more of a kick, you can.
This recipe is inspired by an amazing carrot ginger soup that my Mother-in-Law, Linda, makes around this time of year during the holidays.
This has got to be my husband’s favorite soup. It’s so healthy, yet so delicious and comforting too.
I hope you like this Carrot Ginger Soup, it is a favorite in my family!
Carrot Ginger Soup is a soothing and delicious soup with bright ginger and healthy carrots. This soup will keep you warm and nourished through Fall into Winter – or any time of the year!
- 3 tablespoons unsalted butter or coconut oil
- 1 1/2 pounds carrots, peeled and sliced into about 1/2 inch-size pieces (about 6-7 large carrots)
- 2 cups yellow onion, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly minced ginger, or more if desired
- 2 cups chicken bone broth or stock (can substitute vegetable stock)
- 2 cups water
- fresh Italian parsley, chopped for garnish
- serve with fresh cracked black pepper to taste
- serve with French bread or croutons, optional
- serve with desired amount sour cream or plain Greek yogurt, optional
- Melt the unsalted butter or coconut oil over medium heat in a Dutch oven. When the butter is melted, add the chopped carrots and onions. Cook until tender, stirring occasionally and add 1 teaspoon kosher salt when you start stirring. Do not let them brown.You want the onions to be softened which will take about 5-8 minutes.
- Add 2 cups of chicken bone broth, 2 cups of water, and ginger to the mixture. Cook for 20 minutes at a simmer, until carrots are tender.
- You can blend in the pot carefully with an immersion blender or in batches in a regular blender. Blend to a purée to get a smooth texture. Add more kosher salt and pepper to taste. Garnish with chopped Italian parsley, some sour cream/plain Greek yogurt (optional), and toasted French bread (optional).
Home Chef Tips: To keep your Italian parsley from being limp, cut the ends off and put them in ice water before or while you are cooking for a little while before chopping for garnish. Make sure all the vegetables you chose are healthy looking and not old or limp. You will get a better-tasting soup if you use the best ingredients you can find.
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