Carrot Ginger Soup

by jenna on August 24, 2011

Mmmmmm why did I only just discover the goodness of homemade carrot ginger soup now?

I mean, where was it when I got my wisdom teeth out, when I got my heart broken, when I moved in my first house and cried my self to sleep out of homesickness???

People, I don’t know the great mysteries of life. All I know is that it’s here now and that’s all that matters!

This soup is sooooo comforting, so easy and is pretty much the healthy version of a tanning bed. Who doesn’t glow after eating a pound of carrots in one sitting?

A great alternative to tomato soup (which will always hold a place in my heart), why don’t you serve this next time you’re craving soup and grilled cheese? While writing and testing this recipe, I totally had my half n’ half ready to pour in at the end, but then the oddest thing happened…

I put the half n’ half back in the fridge.

This soup was already so creamy on it’s own! Ahhh, the beauty of cooked pureed carrots.

Carrot Ginger Soup

serves 2 generously

Print this recipe!

Ingredients:

1 lb carrots, peeled and chopped

2 T minced fresh ginger

1 shallot, minced

2 cups vegetable or chicken broth

1/2 tsp salt

1/4 tsp coriander

1 T olive oil

thinly sliced green onions for topping

Directions:

Heat the olive oil over medium high heat. Add the minced shallot and saute until tender, about five minutes. Add the ginger and saute for another three-four minutes.

Add the chopped carrots, broth, coriander and salt and bring to a boil.

Reduce heat to simmer and cook for 10-15 minutes until carrots are tender. Carefully transfer to a blender and puree. Serve with thinly sliced green onions on top.

Time:

30 minutes

 

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{ 76 comments… read them below or add one }

Molly @ RDexposed August 24, 2011 at 4:35 am

I’m thinking chocolate soup is needed for things like a broken heart.

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Kathryn August 24, 2011 at 4:35 am

It looks so beautiful and fresh, I love it and can’t wait to try this recipe!

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Natasha (OveLoves) August 24, 2011 at 4:38 am

I love making soups so this is another must-try. If only I could stay home and cook all day, every day then maybe I could get through them all (to dream).

OveLoves

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Khushboo August 24, 2011 at 4:40 am

THis followed by a big bowl of vanilla ice cream (or freshly baked cookies…or both) would undoubtedly fix any broken heart! Another great spice with carrots is cumin- love me some carrot & cumin soup!

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Heather (Heather's Dish) August 24, 2011 at 4:48 am

i’m not always a huge ginger fan – have to be in the mood – but the color of this soup alone would make anyone feel great! i think the next time the ginger mood hits i’ll be making this :)

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Lauren @ What Lauren Likes August 24, 2011 at 4:55 am

Yum! I love this recipe, I have tried one similar to it in Terry Walters Clean Food cookbook. The colour is great :)

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Natalie @ will jog for food August 24, 2011 at 4:55 am

Wow, that is beautiful, and it looks SO creamy without cream. I need to make this!

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Baking N Books August 24, 2011 at 5:15 am

You add the carrots and broth to the saute pan with the shallots right? I saute vegetables all the time but wonder if I’m “overcooking’ because they can get kind ‘soggy’? (although they are frozen veg’s often).

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Jessica August 24, 2011 at 7:53 am

Oh yes, I bet it is the frozen vegetables. When they thaw there is a lot of extra water. I think using fresh vegetables and not adding salt to them will help with the sogginess. <3

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megan @ whatmegansmaking August 24, 2011 at 5:20 am

Jenna, if you love this, you have got to try carrot parsnip soup. Seriously, the parsnips add extra creaminess and an incredible flavor. It is quite possibly my favorite soup, and that’s saying a lot.

Here’s the link if you’re interested (feel free to delete – don’t want to advertise myself on your blog, you just need to try this!) :) http://www.whatmegansmaking.com/2010/10/carrot-parsnip-soup.html

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katie @KatieDid August 24, 2011 at 5:28 am

I’ve lost all my summer tan… I’m thinking about going in this carrot soup direction now as a final attempt to glow. But actually, it looks so easy to make! I don’t know why soup is one thing that always intimidates me… you literally throw things in a pot and let them simmer, no? I must start giving them a try this fall!

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mary (sisters running the kitchen) August 24, 2011 at 5:29 am

i love the combo of carrots and ginger….or sweet potatoes and ginger. i make a sweet potato soup that is so similar to this soup. I will definitely be trying this recipe out though. Nothing beats creamy soups (with no cream!)!!!!!!!!!

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Angela @ Eat Spin Run Repeat August 24, 2011 at 5:37 am

Love the comment about the carrot glow. My mum always reminds me that my hands are more orange than the average person, and this definitely becomes more prominent in the fall when there’s pumpkin and butternut squash to be eaten!! Great photos Jenna – the colours are so vibrant!!

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Hilliary@HappilyEverHealthy August 24, 2011 at 5:41 am

This looks so good, I love the color!

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Brittany @ Itty Bits of Balance August 24, 2011 at 5:44 am

If I had read this recipe an hour ago I would’ve had this for breakfast

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Courtney @ Translating Nutrition August 24, 2011 at 5:50 am

I was just searching the web for a delicious vegetable soup when I saw this blog post. Looks perfect and will be on the menu soon! thanks for sharing and hope you’re feeling better!

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Jess @ Fit Chick in the City August 24, 2011 at 5:51 am

I’m not quite ready for soup, but as soon as fall hits I’m making this!

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Em August 24, 2011 at 5:53 am

Looks delicious. And great timing! The church has a garden full of carrots right now!

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kaila @ healthy helper! August 24, 2011 at 5:55 am

you’re going to turn me orange jenna!!! lol! this soup looks so good though! carrot and ginger pair so well together!

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Kristen @ Popcorn on the Stove August 24, 2011 at 5:56 am

When I was little, I thought that eating carrots would make my eyes better and I could get rid of my glasses. It didn’t work but I am such a fan of carrots – I swear that I cannot eat them enough. Ginger too, for that matter. Can’t wait to try this. It seems perfect for right now when it’s a little bit cooler out.

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Kelly August 24, 2011 at 5:59 am

This soup looks absolutely amazing, I LOVE all the flavors! I come to your blog all the time, but seriously you have the most gorgeous blog! xoxo

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Angela (Oh She Glows) August 24, 2011 at 6:01 am

Mmmm! I love carrot soup. I make Joy The Baker’s carrot apple ginger soup quite frequently and it’s to die for. I served it to company once and everyone raved about it. It just feels so healthy and I agree with you that no cream is needed.

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Cait's Plate August 24, 2011 at 6:03 am

Love. Such an amazing flavor combo. I need to make homemade broccoli soup sometime soon – especially now that it’s FINALLY get a little cooler!

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Jules August 24, 2011 at 6:34 am

Thanks so much for this! Perfect fall recipe.

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Jen G. August 24, 2011 at 6:54 am

I LOVE carrot ginger soup. When I had head/neck cancer a few years ago, surgery meant I was stuck with ice cream and other soft foods. I got really sick of ice cream really quickly. A woman from my parents’ church brought over a huge container of carrot ginger soup, and to this day, that gift ranks as one of the sweetest gestures ever. It tasted GOOD!

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Gina @ Running to the Kitchen August 24, 2011 at 6:56 am

Trader Joe’s sells this in cartons that I usually buy like 5 of eery winter. Such a good flavor combo. Now that I have an immersion blender I might give this a try at home, looks pretty easy!

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SMB August 24, 2011 at 6:58 am

My mom makes an INCREDIBLE yam/squash ginger soup that is slightly darker orange than this soup, and it’s absolutely delicious. The secret? Add a splash of orange juice!

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Bev Weidner August 24, 2011 at 7:11 am

Dear holy mothers, I could stick my face in this RIGHT NOW.

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Pippa @ Sunday Suppers with Pippa August 24, 2011 at 7:11 am

I love carrot soup, and am so glad that you posted this recipe! As soon as it cools down in NYC, I will be making this soup. Thanks:)

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Maryea {Happy Healthy Mama} August 24, 2011 at 7:12 am

Oh, yes! You have definitely been missing out. I love carrot ginger soup.

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French Heart August 24, 2011 at 7:19 am

Yum! Was just off to Whole Foods. Definitely making this.

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Liz @ Tip Top Shape August 24, 2011 at 7:26 am

One of my favorite soups! Great recipe!!

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amy walters, aDESIGNdock August 24, 2011 at 7:36 am

I love homemade soup, but have always been intimidated by the recipes. This looks simple and so good. LOVE.

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Margaret August 24, 2011 at 7:39 am

I make this soup ALL the time. I highly recommend using sesame oil instead of the olive oil – it goes nicely with the ginger and gives it extra oomph.

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Rachel @ Not Rachael Ray August 24, 2011 at 7:40 am

I just made a similar soup not long ago. So good! Hope you’re feeling better!

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Heather @ girlyeverafter August 24, 2011 at 7:40 am

I keep 1/2 and 1/2 on stand by too. It always seems to be what’s missing in recipes i just can’t get right. I love soup year round and this seems like it would be good hot and cold;)

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Jen August 24, 2011 at 7:51 am

Now I really want it to be fall! I can’t even remember the last time I made soup. I love, love, love carrots.

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Sally Anne @ PaleoRunnerGirl August 24, 2011 at 7:59 am

So I love sweet potatoes and squash and RAW carrots, but I hate cooked carrots. I think I would be a fan of this soup–it looks amazing? Would you compare the taste to cooked carrots or more of a potato/squash soup?

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Sonia (the Mexigarian) August 24, 2011 at 8:30 am

That actually sounds yummy. Sipping ginger tea right now because of a stomach ache, but I think having this soup might help even more :) And it won’t have the crazy acidity my stomach dislikes. Thanks for the recipe. Must get fresh ginger!

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Andrea @ The Skinny Chronicles August 24, 2011 at 9:08 am

Carrot soup is definitely an under-appreciated dish of remarkable culinary quality. I just seeded four rows of carrots. They won’t be ready for a month or more…but now I will know what to do with them (other than using for juicing…). Lovely photos, as always Jenna.

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Katrina August 24, 2011 at 9:15 am

I love the small ingredient list with this. So yummy looking!

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Sarah K. @ The Pajama Chef August 24, 2011 at 9:35 am

oh yum! i made butternut squash soup last week and it was so good… so creamy…and this looks just the same. i gotta try it too!

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Liz @ Southern Charm August 24, 2011 at 9:35 am

Jenna, this soup looks amazing! Now, I’m drooling. The idea of faking sick and running home to make this is in my head.

Hope you feel better! Surely the veggies and ginger will help :)

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Kristina August 24, 2011 at 9:37 am

LOVE carrot soup – it’s delicious, healthy and *cheap* to make. And you’re right – it is creamy enough on its own! Heidi Swanson has a great recipe too, with just carrots, onions and broth. I’ve been tempted to add ginger to it :)

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gia August 24, 2011 at 10:13 am

And then get a roast chicken to nibble on on the side. My mom and I do that, when she makes this!!

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Sarah @ SharingBananas August 24, 2011 at 10:15 am

Yum! Now I know what to do with that bin full of carrots I have – besides juicing them. There is only so much carrot juice a girl can drink! Love the addition of ginger, too.

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Lizz @ Leading the Good Life August 24, 2011 at 10:45 am

When my brother was a baby, he actually turned orange from eating so much carrot & sweet potato baby food. A true glow! :)

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Meghan @ StruggleMuffins August 24, 2011 at 10:55 am

I feel like you answered my prayers – I’ve been jonesing for something a little bit more fallish than it is summerish. Not quite ready for summer to be over but I’m slowly embracing fall, and this recipe is perfect for doing just that!

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Debbie August 24, 2011 at 11:30 am

I love this soup!! Everyone has a different little twist to this recipe. Can’t wait to try yours. :)

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Melissa August 24, 2011 at 11:44 am

I love carrot soup and this one looks excellent!! You have me ready for a cold, crisp fall night!!!

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Averie @ Love Veggies and Yoga August 24, 2011 at 11:57 am

The soup looks great and yes, so soothing! For toothaches, heartbreaks, or even the flu.

Been seeing your tweets and I hope you’re feeling better!! :)

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Kelsey @ aslolife August 24, 2011 at 6:47 pm

love this, I’m definitely a soup person! Personally, I hate half and half in any kind of soup, it just ends up tasting like milk to me.

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Alison @ Ingredients, Inc. August 25, 2011 at 6:44 am

This looks great!

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Amanda August 25, 2011 at 5:46 pm

Are you telling me that this soup will heal my broken heart? I am so on it.

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Rebecca @ How the Cookies Crumble August 26, 2011 at 11:15 am

Even though it’s hotter than hell here in Las Vegas, I’ve had soup on my mind the past couple weeks. This looks amazing!

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sally kate August 28, 2011 at 8:04 pm

I just made this and it was delicious- except i accidentally made it with 2 pounds of carrots instead of 1 pound so i ended up having to add water to dilute it, it was still delicious but definitly made more than 2 servings… i wonder why… haha

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Erine August 28, 2011 at 8:21 pm

This is just gorgeous, such an easy and cheap recipe. My boyfriend is a bit under the weather at the moment so I just made a batch. I added a couple of handfuls of blended cashews to make it creamy, has a really velvety texture.

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Lana @ Never Enough Thyme August 29, 2011 at 1:42 pm

Beautiful soup! This is a definite must-try.

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Jes August 30, 2011 at 6:39 am

SO delicious. We finally had a soup-is-necessary rainy evening in North Carolina last night and this fit the bill perfectly. I have not been this excited about lunch leftovers in such a long time. :)

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Lisa {With Style and Grace} August 30, 2011 at 8:40 am

This is one of my favorite soups, but have yet to make it, homemade that is. Now this makes me excited for Fall… Mmmm!

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jenny October 18, 2011 at 9:31 am

WOW. just made this for a friend that had jaw surgery. i wanted to keep the entire batch for myself. i never ever ever thought i’d make carrot ginger soup, and i only made it because my friend needs pureed things right now… but WOW, i am going to make this time and time again. it is absolutely amazing. thanks, jenna!!!

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Catherine October 24, 2011 at 4:37 pm

I made this for dinner tonight and it was perfect (even though I over browned the shallots)!! My love of carrot ginger soup started in college and I haven’t found a good recipe until now. Thanks :)

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Tiffany Youngren November 21, 2011 at 5:41 pm

I am such a sucker for carrots and ginger. Love it as juice, love it cooked together. I can’t wait to try this soup!!

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amanda January 10, 2012 at 11:55 am

this is good good and i feel so healthy. paired with baguette and rich olive oil, great meal!

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Bonnie January 10, 2012 at 3:30 pm

This was so very delicious, the only change I made was that I needed twice as much chicken stock, so have it ready to add slowly… I will make this again, I loved it!

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Lisa February 5, 2012 at 11:27 am

Amazing! Simple yet delicious soup.. Paired with a Havarti grilled cheese sandwich this was an excellent lunch. Simple taste. Pure. Wonderful. Thank you.

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Alex March 14, 2012 at 1:34 pm

that looks yummy – try adding a half a can (or a whole can!) of coconut milk (low fat is fine). Ginger Carrot Coconut Soup. ITS GOOOOOOD

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Dana at Cooking at Cafe D April 30, 2012 at 7:24 pm

Jenna –
We tried your soup and loved it.

You can see our version here.
http://www.cookingatcafed.com/2012/04/ginger-carrot-soup-in-30-minutes.html

All the best,
~ Dana
Cooking at Cafe D

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Shirley May 16, 2012 at 7:58 pm

I made this soup and it was great! So creamy. I’m glad it had no half and half, as most of the recipes did cause it made it have fewer calories.

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meghan June 9, 2012 at 11:26 am

just made this in Berlin (with vegetable stock). what a tremendous recipe and a lovely site. my boyfriend was delighted.

cheers!

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Ronnie August 27, 2012 at 7:08 pm

I came across this blog for the first time just a few days ago and this is the first recipe I made. This soup was unreal! – so comforting, refreshing, and hopefully bronzing. I’m definitely going to double the serving next time though. I couldn’t get enough! I also garnished this soup with cilantro and avocado…yum! Now I’m off to make the Kale and white bean soup!! Thanks for these great recipes : )

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Robbin December 2, 2012 at 3:49 pm

As someone who always turned down my mother’s offer of baby carrots and dijon mustard for long road trips, I thought this soup was amazing! I have a 2lb bag of carrots waiting to become soup in my fridge. Yum!

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Bob @ Cooking with an Evolved Dad February 7, 2013 at 11:47 am

Great soup. I loved the aroma of the shallots and ginger as they sautéed, and found that the fresh ginger gave this a nice pop. Just one of the many recipes of yours that I am trying out!

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Suzanne February 26, 2013 at 4:41 pm

I just made this soup. It’s really delicious. I did add a little orange juice to add brightness otherwise I didn’t change a thing except maybe adding more ginger than called for! Really good and simple.

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Genevieve October 3, 2013 at 9:05 am

I am making this as we speak. I’ll let you know how it turns out. I was considering adding spiced rum to the recipe. What’s not to love about soup in the fall! Thanks so much for sharing the recipe.

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