Creamy Carrot Soup with Ginger
on Dec 16, 2019, Updated Jul 10, 2024
This post may contain affiliate links. Please read our disclosure policy.
This carrot soup with ginger is full of hearty, warming flavors. It’s perfect for a cold day when you want something easy and comforting for dinner!
It’s cold and flu season, so we could all use help where we can get it in terms of immune support—especially if you have little ones in your home (aka, germ carriers/spreaders/creators). It’s just the nature of having kids, I think that once one is sick, you’re playing defense to ensure the rest of the house doesn’t come down with the bug.
And that means all the warm soups with hearty, immunity-boosting ingredients. The best of the best? This carrot soup with ginger. I call it the VIP. You might be surprised how it brightens up the dense root veggie puree into a beautiful, warming, slightly acidic soup. Good for you AND delicious!
Table of Contents
Why You’ll Love This Recipe
- You’ll love how simple this soup is to make, and if you have non-meat eaters in your home or want an easy meatless meal, you can easily make this vegan or vegetarian!
- It’s so delicious, flavored with onion, garlic, veggies, chicken broth, and the unexpected addition of one tart apple.
- Carrot soup with ginger is a warming, rich, and flavorful soup you can easily make whenever you need a warm pick-me-up or want a healthy, meatless meal that still tastes exceptional!
Recipe Ingredients
- Olive oil
- Onion – white
- Vegetable or chicken stock
- Carrots
- Large apple – tart
- Half and half
- Seasonings – garlic, ginger, salt and pepper
See the recipe card below for full information on ingredients and quantities.
How to Make Carrot and Ginger Soup
- Cook onions in olive oil and add garlic and broth.
- Add your carrots and apple, and bring to a boil, then blend until smooth.
- Add seasonings and half and half when the soup is blended and smooth.
- Adjust the seasonings to taste and serve hot.
Recipe FAQs
This soup couldn’t be easier to make! Saute your onion and garlic in olive oil before adding the broth, carrots, and apple. Bring to a boil, and then simmer for 30 minutes. Puree everything in a blender or using an immersion blender, and add the half and half, ginger, salt, and pepper. Serve hot with bread or rolls!
Carrot soup will last for up to 5 days in an airtight container in the fridge. You can also make a double-batch and freeze half for up to 4 months, a great option to have as an easy meal if someone gets a cold in your home.
How old are we talkin’ here? Carrots DO last for a good amount of time in the fridge. So if you’re working with a week-old carrot, you should be fine. But if your carrots have a bad smell, substantial bruising, or they’re slimy, toss ’em and work with fresh ones.
Expert Tips
- This freezes exceptionally well. Just let it cool completely before adding it to an airtight container and freezing. Thaw in the fridge before reheating on the stove.
- Adjust the thickness of the soup using additional broth or half and half to your liking.
- You can skip the ginger if you’d like, though it’s really nice in this recipe.
Creamy Carrot Soup with Ginger
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, diced
- 3 to 4 cloves garlic, minced
- 4 to 6 cups vegetable or chicken stock
- 6 cups roughly peeled and chopped carrots, (about 2 pounds)
- 1 large tart apple, (such as Braeburn, Granny Smith, or McIntosh apples, cored and cut into large pieces)
- 1 cup half and half, (or full fat coconut milk)
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground black pepper
- Additional salt, ginger, and pepper to taste
Instructions
- In a large dutch oven, add the olive oil and onions. Cook over medium to medium-high heat for 2 to 3 minutes until the onions soften a bit.
- Add the garlic and cook until just fragrant, about 30 seconds.
- Add 4 cups of broth.
- Add your carrots and apple, and bring the mixture to a boil.
- Reduce the heat and simmer with a lid on the pot until the carrots are very tender, about 30 minutes. Add more chicken broth if the liquid cooks off to quickly.
- When the carrots are tender, process them in a blender in batches until smooth, or use an immersion blender to make them smooth.
- When the soup is blended and smooth, return it to the pot and place it over low heat.
- Add the half and half, salt, ginger, and black pepper.
- Adjust the thickness of the soup (it should be on the thin side, not thick like potatoes or baby food) using additional broth or half and half to your liking.
- Adjust the seasonings to taste.
- Serve hot.
Notes
- Cutting carrots into smaller pieces can speed up the cooking time of this dish. Big chunks take longer to cook than thinly sliced carrot pieces.
- You can omit the ginger if you’d like, though it’s nice in this recipe.
- Serve with hot bread or rolls.
- This freezes exceptionally well. Let it cool completely before freezing it in an airtight container. Thaw in the fridge before reheating on the stove.
Made it today! Delicious! I went for the coconut milk rather than the half n half and I would do the same next time.
So glad the substitution worked well for you!