Carrot Ginger Soup (Stovetop and Instant Pot)

This Carrot Ginger Soup is our go-to soup recipe in the early fall months. With minimal ingredients, this simple carrot soup recipe can be on your table in about 30 minutes. Adaptable for vegan and dairy-free diets, this soup recipe will become a family favorite. Both stovetop and Instant Pot instructions have been included.

 

Carrot Ginger Soup

 

WINE PAIRING FOR CARROT GINGER SOUP:

Both Pinot Gris (New Zealand) and Gewürztraminer make great wine pairing options for this soup. The bright acidity helps lift the palate while the fruity undertones don’t compete with the ginger and earthy flavor.

 

KITCHEN GEAR:

Instant Pot Duo Plus 

Cuisinart Immersion Blender

 

OTHER SOUP RECIPES:

Creamy Potato and Leek Soup

Split Pea Soup

Zuppa Toscana – Olive Garden Soup

10 Minute Egg Drop Soup

10 Minute Creamy Tomato Soup

 

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Carrot Ginger Soup
This Carrot Ginger Soup is our go-to soup recipe in the early fall months. With minimal ingredients, this simple carrot ginger soup recipe can be on your table in about 30 minutes. Adaptable for vegan and dairy-free diets, this soup recipe will become a family favorite. Both stovetop and Instant Pot instructions have been included.
Two bowls of Carrot Ginger Soup topped with parsley.
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Prep Time 2 Minutes
Cook Time 25 Minutes
Passive Time 5 Minutes
Servings
4 People
Ingredients
  • 2 Tbsp Unsalted Butter
  • 2 Whole Onions (White or Yellow) Roughly Chopped
  • 2 Cloves Minced Garlic
  • 6 Cups Chicken Broth
  • 2 Lbs Chopped Carrots (Whole or Baby)
  • 2-3 Tbs Fresh Ginger (Grated)
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Red Pepper Flakes (optional)
  • 1 Cup Whipping Cream (or half and half or coconut milk)
  • Salt (to taste)
  • Black Pepper (to taste)
  • Parlsey (to garnish)
Prep Time 2 Minutes
Cook Time 25 Minutes
Passive Time 5 Minutes
Servings
4 People
Ingredients
  • 2 Tbsp Unsalted Butter
  • 2 Whole Onions (White or Yellow) Roughly Chopped
  • 2 Cloves Minced Garlic
  • 6 Cups Chicken Broth
  • 2 Lbs Chopped Carrots (Whole or Baby)
  • 2-3 Tbs Fresh Ginger (Grated)
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Red Pepper Flakes (optional)
  • 1 Cup Whipping Cream (or half and half or coconut milk)
  • Salt (to taste)
  • Black Pepper (to taste)
  • Parlsey (to garnish)
Two bowls of Carrot Ginger Soup topped with parsley.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Stove Top
  1. Pre-heat a large dutch oven or soup pan over medium high heat. Add the butter and onions and cook until onions are soft (about 5-7 minutes). The onions and butter shouldn't brown.
  2. Add the minced garlic and stir until fragrant (30 seconds - 1 minute).
  3. Add the broth, carrots, 2 tablespoons of ginger, cumin and red pepper flakes (if using) and stir to combine. Cover and bring to a boil.
    The ingredients for Carrot Ginger Soup including carrots, onions, ginger, garlic and cumin.
  4. Reduce the heat and simmer until the carrots are tender when pierced (approx. 20-25 min). Remove from the heat.
  5. Purée the soup with an immersion blender. If you don't have an immersion blender, use a blender working carefully in small batches. Transfer the soup into the blender and purée until completely smooth. The soup will be HOT so only fill the blender halfway and keep a hand on the top to avoid hot liquid spurting out.
  6. Return to the pan and stir in the whipping cream. Taste and adjust seasonings (ginger, salt, pepper) as needed.
  7. OPTIONAL: If the soup has cooled significantly during the smoothing process, turn the stove back on and stir over high heat until hot.
  8. Serve immediately or refrigerate for up to 5 days.
Instant Pot
  1. Add the butter, onions, garlic, carrots, broth, ginger, cumin and red pepper flakes in the Instant Pot and set for high pressure at 15 minutes.
  2. Natural pressure release for 10 minutes, then quick release.
  3. Purée the soup with an immersion blender. If you don't have an immersion blender, use a blender working carefully in small batches. Transfer the soup into the blender and purée until completely smooth. The soup will be HOT so only fill the blender halfway and keep a hand on the top to avoid hot liquid spurting out.
  4. Return to the pan and stir in the whipping cream. Taste and adjust seasonings (ginger, salt, pepper) as needed.
  5. Serve immediately or refrigerate for up to 5 days.
Recipe Notes
  1. Vegan Carrot Ginger Soup- replace the chicken stock with vegetable stock and replace the whipping cream with coconut milk.
  2. We can't stress this enough - blending hot liquid can be dangerous. Let the liquid cool for 10 minutes before blending.

Adapted from BON APPÉTIT November 2013.

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