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.

Course Lunch

Cuisine American

Keyword Carrot, Soup Recipe

Prep Time 2

Cook Time 25

Total Time 32

Servings People

Calories 372kcal

Author Darcey Olson

Cost $10

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.

Notes

Vegan Carrot Ginger Soup- replace the chicken stock with vegetable stock and replace the whipping cream with coconut milk.

Blending hot liquid can be dangerous. Let the liquid cool for 10 minutes before blending.

Nutrition