Creamy Carrot Soup with Ginger
on Dec 16, 2019, Updated Mar 12, 2024
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This carrot soup with ginger is full of hearty, warming flavors and is perfect to make on a cold day when you just want something easy and comforting for dinner!
You’ll love how simple this soup is to make, and if you have non-meat eaters in your home or just want an easy meatless meal, you can easily make this vegan or vegetarian!
Homemade Carrot Soup Recipe
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 try to make sure 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.
It’s so darn delicious, flavored with onion, garlic, veggie or chicken broth, and the unexpected addition of one tart apple. Yep! You might be surprised how it brightens up the dense root veggie puree into a beautiful, warming, slightly acidic soup. Cut with a cup of half and half, you’ll love the velvety and delicious end result that is seriously good for you in every way. I can’t wait for you to mix up this easy, nutritious, flavorful soup and warm up your home this season!
How do you make carrot and ginger soup?
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!
How long does carrot soup last in the fridge?
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.
Can carrot soup be frozen?
Yes! This freezes extremely well. Just be sure to let it cool completely before adding it to an airtight container and freezing for up to 4 months. Thaw in the fridge before reheating on the stove.
Can I use old carrots in soup?
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.
How to make carrot soup:
- Cook onions in olive oil over medium to medium-high heat for 2 to 3 minutes.
- 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.
- When the carrots are tender, process them in a blender.
- 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 using additional broth or half and half to your liking.
- Adjust the seasonings to taste.
- Serve hot.
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
- You can speed up the cooking time of this dish by cutting carrots into smaller pieces. Big chunks take longer to cook than thinly sliced carrot pieces.
- You can omit the ginger if you’d like, though it’s really nice in this recipe.
- Serve with hot bread or rolls.
Nutrition
Other soup recipes you’ll love:
- Simple Cream of Tomato Soup
- Italian-Style Chicken and Mushroom Soup
- Sausage Black Bean and Pumpkin Soup
- Chunky Chicken Noodle Soup Recipe
- Instant Pot Loaded Baked Potato Soup
- Cheesy Broccoli Soup in the Crock-Pot
- Classic Ham and Bean Soup (Instant Pot or Slow Cooker recipe)
- Instant Pot Split Pea Soup
- Healthy Cauliflower Sausage and Kale Soup
- The Best Instant Pot Broccoli and Cheese Soup
- Slow Cooker Vegetable Beef Soup
- Slow Cooker Vegetable Bean Soup
- Healthy Slow Cooker Bean and Sausage Soup with Spinach
- Quick and Easy Tortellini Soup with Spinach
- Hearty & Bean Soup in the Instant Pot
Carrot soup with ginger is a warming, rich, and flavorful soup that you can easily make any time you need a warm pick-me-up or want a healthy, meatless meal that still tastes exceptional!
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!