Carrot Ginger Soup is our go-to soup recipe during the refreshing spring months. With minimal ingredients, this vibrant 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. 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:
OTHER SOUP RECIPES:
Zuppa Toscana – Olive Garden Soup
Servings: People
Calories: 372kcal
Cost: $10
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)
- ⅛ tsp Ground Cumin
- ⅛ 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)
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.
- 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
- 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.
Notes
- Vegan Carrot Ginger Soup- replace the chicken stock with vegetable stock and replace the whipping cream with coconut milk.
- We can't stress this enough - blending hot liquid can be dangerous. Let the liquid cool for 10 minutes before blending.
Nutrition
Calories: 372kcal | Carbohydrates: 26g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 1483mg | Potassium: 871mg | Fiber: 6g | Sugar: 14g | Vitamin A: 38965IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 1mg
Tried this recipe?Let us know how it was!
