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A Healthy Carrot Soup With Ginger That Causes A Flavor Explosion With Each Spoonful
Carrot soup out of a can – you know the kind they serve in elementary school and hospital cafeterias – just seems boring and depressing.
That’s because it is.
But, homemade carrot ginger soup that is full of spices and flavor?
Now, we’re talking.
You can transform basic carrot soup into a complex tasting, pungent dish by adding a few inches of ginger root. And that is exactly what you’re going to do in this simple recipe.
This vegan friendly recipe is two in one. The first piece is a basic carrot and ginger soup. It is satisfying, warming, and perfect as a weeknight side dish or light lunch.
The second part of the recipe is a spiced carrot ginger soup. Turmeric, cinnamon, and crushed red pepper are added to amp up the flavor of the soup. These spices are listed as optional in the recipe.
But, feel free to make the soup with whatever spices you have in your kitchen – including none. It will be a deliciously satisfying accomplishment regardless.
The best part about this healthy carrot ginger soup? It is packed with nutrition. It is basically a big pot of pureed veggies. So, it’s an amazing way to get more vegetables in your diet.
How to Make Carrot Ginger Soup: Video
Carrot Ginger Soup FAQs
How can I make this carrot and ginger soup more or less spicy?
The recipe calls for 1/4 tsp of crushed red pepper. This amount will add some zing to your soup. If you don’t want any spiciness at all, leave it out.
Increase the amount or use cayenne powder for more spiciness. I made this soup with 1/2 tsp of crushed red pepper, and it was definitely spicier, but still about medium heat. This amount would be perfect if you like spiciness, but not so much that it overwhelms the flavors.
Do I need to use spices (turmeric and cinnamon)?
You can make this soup in one of two ways: with or without the spices.
Without the spices is a delicious and base recipe for carrot ginger soup. Trust me, it still tastes amazing. You can add the spices to make it a more complex tasting soup. In fact, you can add a variety of other spices to this soup like cumin, curry powder, or coriander to amp up the flavor.
Better yet, try it both ways and see which you like better.
How long does this soup keep?
This soup will keep 3-4 days covered in the refrigerator. I like to pour the soup back into my Dutch oven after blending. That way, when I’m ready to eat it as leftovers, I can simply pull out the Dutch oven and heat up the whole pot on my stove.
And you should definitely plan to make enough of the soup to have some leftovers. It will taste even better after a day or two once the flavors have time to meld and develop.
What kind of blender should I use?
There are so many blender options out there, it’s tough to know which one is best. Plus, the range is prices is crazy (less than $50 to $500+).
But, the good news is that there is a solid option at every budget. I wrote an entire article on the best blenders so you can find the one that fits your needs and your wallet.
Do I have to peel the carrots?
I pretty much never peel carrots. I’m not the only one.
This recipe uses 2 pounds of carrots. That would end up being a lot of time spent peeling. So, you shouldn’t do it.
If your carrots are dirty, give them a wash and scrub underwater to clean them off. Another reason why carrots get peeled is because the skins can taste bitter. I don’t notice this enough to justify spending the extra time preparing them.
What can I use to top this carrot ginger soup?
Make your bowl of soup Instagram worthy by adding a few of your favorite toppings.
Chopped nuts or seeds add some great texture. I like adding a spoonful of yogurt. The tangy and acidic yogurt helps cut through and balance the spice and strong flavors of the soup.
Spices like cumin, cinnamon, turmeric, curry powder, or garam masala will add even more flavor. Fresh or dried thyme, rosemary, or oregano are more great flavor options. Finally, tamari or soy sauce will add a blast of saltiness.
More Carrot Recipes
- Creamy Carrot and Lime Salad Dressing
- Beet and Carrot Slaw with Raisins and Nuts
- Easy Chicken and Rice Soup
- The 10 Best Vegetables to Roast For Easy Hands-off Cooking
- Asian Slaw Salad with Farro and Tofu
Carrot Ginger Soup
- 2 tbsp coconut (or olive) olive
- 1 medium onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 3 inch piece ginger, peeled and chopped
- 1.5 tsp kosher salt
- 1/4 tsp crushed red pepper – see notes section for amounts (optional)
- 1 tsp turmeric (optional)
- 1 tsp cinnamon (optional)
- 2 lbs carrots, cut into 1/2 inch slices
- 4 cups water
- Heat oil in a Dutch oven or large pot over medium heat.
- When the oil is shimmering, add onion. Cook until onion has softened and is beginning to turn brown, 5-7 minutes, stirring occasionally.
- Add garlic and ginger. Cook until fragrant and beginning to brown, 3-4 minutes, stirring occasionally.
- Add salt and spices (red pepper, cinnamon, turmeric) if using. Stir to combine.
- Add carrots and water. Increase heat to high to bring to a boil. Then cover and reduce heat to low. Simmer on low for 20 minutes.
- Let the soup cool for 5 minutes, then add in batches to a blender. Use a measuring cup or pitcher to scoop the contents. Puree until smooth and uniform.
- Serve in bowls and top with chopped nuts, seeds, yogurt, or more spices.
- The soup will keep well for 3-4 days covered in the refrigerator. I like to pour the soup back into my Dutch oven for easy reheating and storage.
Get Your Blender Ready
Quick to make, packed with healthy vegetables, and delicious tasting, this carrot ginger soup checks all the boxes for a stress-free weeknight recipe. It’s a great way to add more vegetables into a picky eater’s diet.
One of the things I love about creamy soups like this one is that they just seem so darn professional. Sure, chunky soups like chicken or bean are hearty and satisfying. But, there is something about creamy soups like this one that just says:
“Yeah, I know how to cook. Look at this pot of creamy goodness. I transformed an ingredient like carrots into a mass of flavorful that doesn’t taste like any single ingredient.”
And remember, you don’t need to peel them. You can use the time you just saved on something you actually want to do.