- Dish type
- Vegetable soup
- Root vegetable soup
- Carrot soup
This is a great carrot soup to serve during the cold winter months. With just five ingredients, it's both cheap and simple to make! Enjoy with fresh crusty bread, if desired.
210 people made this
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 (10cm) piece root ginger, peeled and finely chopped
- 750g carrots, peeled and sliced
- 1 litre vegetable stock
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Cook onion in a large saucepan in oil over low heat for 5 minutes.
- Add carrots and ginger. Saute for an additional 5 minutes.
- Pour in stock and simmer for 10 minutes or until carrots are tender.
- Liquidise soup right in the pan with a hand-held blender. Serve.
To create a starter-worthy presentation for this soup, serve with a drizzle of creme fraiche or dollop of Greek yoghurt, then sprinkle with very thinly sliced spring onions or chives.
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
Good, healthy soup and excellent when on a budget. I added extra ginger and some orange juice. If you prefer an extra kick like my housemate add some chilli or Tabasco.-09 Dec 2011
Lovely tasty soup & easy to make. I added one dried birds eye chilli to give it a bit of a kick & also a bit of salt & plenty of freshly ground pepper.-16 Feb 2012
very easy, following weightwatchers and 0 pro points very warming and fillinggreat taste.-17 Jan 2013
- 4 cups raw carrots
- 1 cup reduced fat milk
- 1 Tbs. extra-virgin olive oil
- 1 tsp. garlic
- 1 Tbs. ginger root
- 1 tsp. coriander seed spices
- 1 tsp. cumin seed
- 1 tsp. curry powder
- 4 cups soup (chicken broth cubes)
- In a large saucepan, heat the oil over medium heat. Cook the garlic, onion, ginger, coriander, cumin, curry powder and salt and pepper, stirring occasionally (5 minutes, or until the onion is softened). Stir in carrots and pour in the stock, bringing to a boil Reduce heat, cover and simmer for 30 minutes, or until carrots are very soft. In batches, puree the mixture in blender or food processor. Return to saucepan and whisk in milk, reheating until just hot. Stir in salt and pepper to taste. Note: You can cover and refrigerate the soup for up to 3 days, or freeze for up to a month.
Recipe: Carrot and Ginger Soup
Serving in this recipe: 4
Calories: 90.6 Total Fat: 3.8 g 5.8% Saturated Fat: 0.5 g 2.7% Cholesterol: 0 mg 0% Sodium: 402.9 mg 16.8% Total Carbs: 13.5 g 4.5% Dietary Fiber: 3 g 12% Sugar: 5.5 g Protein: 1.4 g 2.8% Vitamin A: 26.8% Vitamin C: 19% Calcium: 4.7% Iron: 2.8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ¼ cup extra-virgin olive oil, divided
- 2 pounds carrots, peeled and chopped
- 2 cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons cumin seeds or 1 teaspoon ground cumin
- 2 teaspoons coriander seeds or 1 teaspoon ground coriander
- 4 cups carrot juice or vegetable broth
- 2 tablespoons harissa
- ¼ teaspoon salt
- ¼ cup sliced almonds, toasted (see Tip)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon grated lime zest
- 1 teaspoon lime juice
Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add carrots and onion cover and cook until softened, about 4 minutes. Add garlic, ginger, cumin and coriander. Cook, uncovered and stirring constantly, until fragrant, about 1 minute. Stir in carrot juice (or broth), harissa and salt bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are tender, about 20 minutes.
Meanwhile, stir almonds, cilantro and lime zest together in a small bowl.
Transfer the soup to a blender. Secure the lid on the blender, remove the center piece and cover the opening with a clean towel. Start the blender, then with the blender running, drizzle in 2 tablespoons oil. Process until smooth, about 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth, about 1 minute. Use caution when blending hot liquids.) Stir in lime juice.
Ladle the soup into 8 bowls and sprinkle with the almond mixture. Drizzle with the remaining 1 tablespoon oil. Serve immediately.
Tip: For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
- 2 shallots, chopped
- 2 tablespoons olive oil
- 1 pound carrots, chopped
- 1 Gala apple, peeled and chopped
- 2 to 3 tsp. minced fresh ginger
- 6 cups organic vegetable broth
- 1 teaspoon orange zest
- 1 teaspoon kosher salt
- 2 teaspoons fresh lime juice
- ½ teaspoon freshly ground black pepper
- Garnishes: chopped fresh chives, freshly ground black pepper
Sauté shallots in hot oil in a large Dutch oven over medium heat 2 to 3 minutes or until tender. Stir in carrots and apple cook, stirring often, 2 to 4 minutes or until apple is tender. Add ginger, and cook, stirring constantly, 1 minute. Stir in broth and zest bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes or until carrots are tender. Stir in salt, lime juice, and pepper.
CARROT ORANGE GINGER SOUP
Carrot Orange Ginger Soup is fresh, delicious, and nutritious. This one-pot soup recipe is an easy weekday meal or side dish that’s vegan and gluten-free! Stove-top and Instant Pot instructions available.
- 2 tbsp vegetable oil
- 1 ½ lb. (680 g) carrots, peeled and chopped
- 1 medium onion, chopped
- 1 large celery rib, chopped
- 2 garlic cloves, sliced
- 2-inch fresh ginger, sliced
- 1 tbsp orange zest
- 1 cup fresh orange juice (about 2 large navel oranges)
- 4 cups vegetable broth (low sodium)
- Salt and pepper, to taste
- ¼ cup whipped coconut cream (or sour cream, or plain yogurt if not vegan)
- ¼ cup fresh parsley (or cilantro), chopped
- In a large saucepan, heat vegetable oil over medium heat and then add the carrots, onion, celery, garlic, ginger, salt and pepper. Stir occasionally, until onions soften and take on a golden colour, about 3-4 minutes.
- Stir in vegetable broth and orange zest. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.
- Remove from heat and, using an immersion blender *(see first note), blend the soup until smooth or to your desired consistency.
- Stir in orange juice and season with additional salt and pepper if you like. Divide into bowls and stir in coconut cream and top with parsley or cilantro if you like. Serve immediately or warm.
- INSTANT POT INSTRUCTIONS: In the Instant Pot, add oil and sauté carrots, onions, celery, garlic, ginger, and salt and pepper, until onions soften. Stir in broth and orange zest. Seal with the lid and set to high pressure (“manual”/"pressure cook" function) for 6 minutes. Allow natural release for at least 5 minutes before applying a quick release. Puree soup until smooth. Stir in orange juice and season with more salt and pepper if necessary. Top with optional ingredients if you like.
- *You can also use a regular blender by blending the soup in batches, starting at low speed and slowly increasing to a high speed. Careful as it’s hot and may splatter if you add too much soup at once.
- Nutritional information represents one serving for a total of six servings and excludes the optional toppings.
Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.
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Carrot Ginger Soup
This easy to make one-pot soup is one of our favorites to prepare at any time of the year. The creaminess of the potato paired with the brightness of the citrus makes for a deliciously refreshing soup and can be served hot or cold.
This soup is so good, you’ll want to make it twice in one week! A simple combination of ingredients creates a delicious hearty flavor that is sure to satisfy your taste buds, while also reversing insulin resistance This recipe features ginger, lime, onion, and chives!
When we first made this recipe, all the bright colors caught our attention. We found that adding fresh herbs, like ginger and chives makes a major difference when cooking soups because it brings the flavor to the next level.
In general, adding herbs and spices to vegetable-heavy meals makes them taste fantastic, and they also significantly increase the nutritional value of the meal. Micronutrients matter!
This soup is great for date nights at home, holiday gatherings, or for potlucks.
We wrote the recipe to be enough for 2 servings, but you can easily double or triple the recipe if you have a large enough pot and an immersion blender. This soup can be frozen in an airtight container for up to 2 months.
This recipe can also be made in an Instant Pot or any pressure cooker. To use this method, pour a small amount of vegetable broth into the pot. Saute the onion and the garlic in the pot before adding all ingredients except the coconut milk, lime juice, and lime zest.
Cook the soup on high pressure for 10 minutes, and release the pressure when it’s done.
Once the soup is done cooking, use an immersion blender to blend the soup, or wait for the soup to cool slightly, and then pour into a high powered blender to blend until smooth.
When done cooking your soup, don’t forget to stir in the lime juice, lime zest, and lite coconut milk. These ingredients add creaminess and acidity, bringing the soup to life!
It’s important to wait until after the soup is done cooking to perform this step. Top each bowl with a sprinkle of chives before serving and your bowl of soup will be picture perfect!
Making The Soup
Warm a medium pot over medium-high heat. Add in a teaspoon or two of oil along with the onion, garlic, and ginger. Cook for three to four minutes or until the onions soften.
Adding the carrots
Add the carrots into the pot along with half a teaspoon of Kosher salt and a quarter teaspoon of black pepper. Cook the carrots for three minutes, then add the orange juice and cook for another three minutes before adding the water. Bring to a boil, turn the heat down to medium-low and cook until the carrots are very tender. This should take fifteen to twenty minutes, depending on how big you cut your carrots.
Carrot And Ginger Soup Recipe
Soup is comfort food for me and I mostly make this when someone is not feeling well simply cause nothing is more comfort than having a hot, spicy, creamy soup do you agree? Since we are falling sick one after another I rely mostly on soup as it's also very easy to prepare. DH likes tomato soup any day so for him mostly I make that or I do some time Pappa Al Pomodoro aka tomato bread soup to have as dinner, this carrot and ginger soup I made as lunch to have it with bread toast last week.
Normally I make carrot soup but some times I add ginger for that extra zing and since I was suffering from bad throat pain adding ginger seems just so right. Spicy, creamy and light it was just perfect. You don't have to be sick to enjoy the goodness of this delicious soup just try any time and you will like I am sure about that. You can also play a little and add one or two extra ingredients like lemon, cilantro, mint etc all these adds wonderful flavor to the soup.
Like I added sambar powder make it spicy but that's totally optional you can skip that and still enjoy this soup. This soup is very creamy without adding any extra cream making it healthy the reason I dipped bread pieces in soup to show you guys how creamy it is.
Leaving side the soup talk for a while after a long time I have used back light to take pictures and whatever it is I liked this change, it's brings a few freshness in pictures and encouraging me to do this more often, do you agree? Do let me know what you think of pictures if it's what I think or am just trying to please myself :)
Carrot and Ginger Soup Recipe
Carrots - 6 large (or 3 Cups chopped)
Garlic Pods - 2 [4 if using small pods]
Ginger - 1 " pieces [or 1 tsp chopped]
Olive Oil - 1 tsp
Freshly Crushed Peppercorns - To Taste [optional]
Sambar Powder - 1 tsp [optional] <make your own Sambar Powder>
Salt - To Taste
Water - As Needed
1. Wash, peel and chop carrots, also peel and chop garlic and ginger.
2. In a pressure cooker heat oil add carrot, garlic and saute for 2 minutes.
3. Add salt, pepper powder, sambar powder (if using) 1 cup water and pressure cook for 2 whistles.
4. Once cooker release pressure and carrot gets cooled grind into smooth paste along with ginger.
5. Bring back the puree to cooker add 3-4 cups of water, adjust salt if required and brig it to good boil, simmer for 2-3 minutes.