Carrot Ginger Soup is my go-to soup recipe during the cold winter months. With minimal ingredients, this vibrant carrot soup recipe can be on your table in about 30 minutes. Both stovetop and Instant Pot instructions have been included.
Carrot Ginger Soup
Carrot and ginger are a match made in heaven. The sweetness of carrots blends beautifully with the spicy, pungent taste of ginger, creating a soup that’s not only a treat to your taste buds but also packed with health benefits.
Ingredients
Here are the main ingredients required to make my Carrot Ginger Soup Recipe. For the full list of ingredients, see the recipe card below.
- Carrots – use whole carrots, baby carrots or even rainbow carrots.
- Ginger – fresh is best, but you could use dried ground ginger in a pinch.
- Whipping Cream – this is what adds the cream and balances out the strong flavors of ginger and carrots.
- Red Pepper Flakes – omit if you’re not into a hit of heat.
- Butter – don’t skip this ingredient. It adds a rich and silky property to the soup.
How to Make
Carrot ginger soup can be made on the stove or in the Instant Pot. Both are quick and easy.
Stovetop Instructions
- 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.
- Add the minced garlic and stir until fragrant (30 seconds – 1 minute).
- 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.
- Reduce the heat and simmer until the carrots are tender when pierced (approx. 20-25 min). Remove from the heat.
- 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.
- Return to the pan and stir in the whipping cream. Taste and adjust seasonings (ginger, salt, pepper) as needed.
- OPTIONAL: If the soup has cooled significantly during the smoothing process, turn the stove back on and stir over high heat until hot.
- Serve immediately or refrigerate for up to 5 days.
Instant Pot Instructions
- 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.
- Natural pressure release for 10 minutes, then quick release.
- 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.
- Return to the pan and stir in the whipping cream. Taste and adjust seasonings (ginger, salt, pepper) as needed.
- Serve the carrot ginger soup immediately or refrigerate for up to 5 days.
Recipe Tips and Variations
- Vegan Carrot Ginger Soup- replace the chicken stock with vegetable stock and replace the whipping cream with coconut milk.
- Safety Tip- I can’t stress this enough – blending hot liquid can be dangerous. Let the liquid cool for 10 minutes before blending.
- Storage – Refrigerate in an airtight container for up to 5 days.
Drink Recommendations
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.
Here are a few more popular soup recipes:
Instant Pot Potato Soup
Potato and Leek Soup
Split Pea Soup
Zuppa Toscana – Olive Garden Soup
This soup recipe was originally posted in October 2019, but it’s been updated with added information. The recipe and photos stayed the same.
Carrot Ginger Soup
Ingredients
- 2 tbsp unsalted butter
- 2 large yellow onions, roughly chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 Lbs carrots, shopped
- 2-3 tbsp fresh ginger, grated
- ⅛ tsp ground cumin
- ⅛ tsp red pepper flakes
- 1 Cup whipping cream
- salt, to taste
- black pepper, to taste
- parsley, optional garnish
Instructions
Stove Top
- 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.
- Add the minced garlic and stir until fragrant (30 seconds – 1 minute).
- 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.
- Reduce the heat and simmer until the carrots are tender when pierced (approx. 20-25 min). Remove from the heat.
- 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.
- Return to the pan and stir in the whipping cream. Taste and adjust seasonings (ginger, salt, pepper) as needed.
- Serve immediately or refrigerate for up to 5 days.
Instant Pot
- 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.
- Natural pressure release for 10 minutes, then quick release.
- 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.
- Return to the pan and stir in the whipping cream. Taste and adjust seasonings (ginger, salt, pepper) as needed.
- Serve immediately or refrigerate for up to 5 days.