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Two bowls of Carrot Ginger Soup topped with parsley
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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.
Prep Time2 mins
Cook Time25 mins
Total Time32 mins
Servings: 4 People
Author: Darcey Olson

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)

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.
    The ingredients for Carrot Ginger Soup including carrots, onions, ginger, garlic and cumin
  • 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

  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.