Recipes

Carrot Ginger Soup

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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101 Comments

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

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

  • Reply
    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!

  • Reply
    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

  • Reply
    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!

  • Reply
    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 ๐Ÿ™‚

  • Reply
    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 ๐Ÿ™‚

  • Reply
    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!

  • Reply
    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).

    • Reply
      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

  • Reply
    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!) ๐Ÿ™‚ http://www.whatmegansmaking.com/2010/10/carrot-parsnip-soup.html

  • Reply
    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!

  • Reply
    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!)!!!!!!!!!

  • Reply
    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!!

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

    This looks so good, I love the color!

  • Reply
    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

  • Reply
    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!

  • Reply
    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!

  • Reply
    Em
    August 24, 2011 at 5:53 am

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

  • Reply
    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!

  • Reply
    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.

  • Reply
    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

  • Reply
    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.

  • Reply
    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!

  • Reply
    Jules
    August 24, 2011 at 6:34 am

    Thanks so much for this! Perfect fall recipe.

  • Reply
    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!

  • Reply
    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!

  • Reply
    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!

  • Reply
    Bev Weidner
    August 24, 2011 at 7:11 am

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

  • Reply
    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:)

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

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

  • Reply
    French Heart
    August 24, 2011 at 7:19 am

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

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

    One of my favorite soups! Great recipe!!

  • Reply
    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.

  • Reply
    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.

  • Reply
    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!

  • Reply
    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;)

  • Reply
    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.

  • Reply
    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?

  • Reply
    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 ๐Ÿ™‚ And it won’t have the crazy acidity my stomach dislikes. Thanks for the recipe. Must get fresh ginger!

  • Reply
    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.

  • Reply
    Katrina
    August 24, 2011 at 9:15 am

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

  • Reply
    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!

  • Reply
    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 ๐Ÿ™‚

  • Reply
    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 ๐Ÿ™‚

  • Reply
    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!!

  • Reply
    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.

  • Reply
    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! ๐Ÿ™‚

  • Reply
    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!

  • Reply
    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. ๐Ÿ™‚

    • Reply
      Paulino
      December 11, 2012 at 2:57 am

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  • Reply
    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!!!

  • Reply
    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!! ๐Ÿ™‚

  • Reply
    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.

  • Reply
    Keep on Keeping on « Naturally Addicted
    August 25, 2011 at 5:24 am

    […] through my Google reader catching up on all the latest posts from my fav blogs, when I came across Eat, Live, Run. Can you guess what her post was yesterday?? O yesโ€ฆ Carrot Ginger Soup. How ironic!! This Sunday […]

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

    This looks great!

  • Reply
    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.

  • Reply
    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!

  • Reply
    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

  • Reply
    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.

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

    Beautiful soup! This is a definite must-try.

  • Reply
    Fall Foodage | Bind & CrEATe
    August 29, 2011 at 4:39 pm

    […] saw this soup on Jenna’s blog days ago and fell in love with the burst of orange. I’ve never made a soup like this before […]

  • Reply
    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. ๐Ÿ™‚

  • Reply
    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!

  • Reply
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    September 26, 2011 at 5:30 pm

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  • Reply
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  • Reply
    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!!!

  • Reply
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  • Reply
    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 ๐Ÿ™‚

  • Reply
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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!!

  • Reply
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  • Reply
    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!

  • Reply
    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!

  • Reply
    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.

  • Reply
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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

  • Reply
    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

  • Reply
    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.

  • Reply
    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 : )

  • Reply
    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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  • Reply
    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 sautรฉed, and found that the fresh ginger gave this a nice pop. Just one of the many recipes of yours that I am trying out!

  • Reply
    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.

  • Reply
    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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  • Reply
    Joanna
    August 19, 2014 at 8:15 pm

    It was my first carrot ginger soup and finally i found what to use my coriander for since it is a new spice for me . I made the soup in 25 minutes while dancing between the stove and kitchen island . It would be 30 minutes if i danced ON the kitchen island

  • Reply
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