Carrot ginger soup is a fresh and aromatic soup perfect for a cozy cool weather meal, and it’s surprisingly simple to make!
This easy carrot ginger soup recipe is uniquely flavorful. It takes a simple root vegetable and turns it into a creamy soup flavored with rich broth, earthy vegetables and sweet and tangy notes from fresh lemon and honey. It’s definitely one you are going to want to add to your collection of delicious creamy soup recipes.
Serve topped with sourdough croutons for a little crunch and a fresh garden salad with homemade lemon vinaigrette next time you make lunch. Add a roasted chicken for a more substantial weeknight dinner.
This also pairs wonderfully with an assortment of sourdough creations, from sourdough breadsticks to sourdough garlic knots.
Why You’ll Love This Recipe
Comforting – A nice warm bowl of soup is one of the best comfort foods for a cold day, and this creamy vegetable soup hits the spot!
Easy – This is a super easy soup recipe that can be on the table in under an hour and is all made in one pot. This makes for an easy dinner and easy clean up!
Healthy – This soup is made with simple ingredients that are incredibly good for you and packed with nutrients.
Ingredients
Vegetable broth or bone broth – I love to use homemade bone broth in my soups. It is a great way to add more depth of flavor and nutrients.
Carrots – Carrots are in season this time of year, and this is a great recipe to make if you like to keep a lot of carrots on hand.
Lemon juice – Fresh lemon juice is best, but you can also use bottled in a pinch. You can also try lime juice for a slightly different flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Large pot or soup pot
- Immersion blender or regular blender
How to Make Carrot Ginger Soup
Step 1: Heat a large pot over medium heat. Once hot, add the oil and diced onion. Sauté for about 4 – 5 minutes or until translucent and fragrant.
Step 2: Add the garlic and ginger and sauté for another minute.
Step 3: Add the carrots and sauté for a minute, then add the broth, salt, pepper, and honey. Stir and bring to a boil, then reduce the heat to medium low. Cover and simmer for about 20 – 30 minutes or until the carrots are very tender.
Step 4: Use an immersion blender to blend the soup until completely smooth.
Step 5: Stir in the lemon juice. Taste and add more salt if needed.
Step 6: Serve with a drizzle of olive oil and freshly cracked black pepper if desired and enjoy!
Tips
- If you don’t have an immersion blender, you could also blend everything in a blender in batches until smooth.
- Be careful when blending and work slowly to avoid getting burned by the hot liquid.
- Add more broth when blending for a thinner consistency if desired.
Recipe FAQs
Yes! Carrot ginger soup is made with whole food, nutrient-dense ingredients, making it a delicious and nourishing meal. Fresh carrots are rich in fiber, vitamins like beta carotene, and minerals like potassium. Fresh ginger is rich in magnesium, potassium, zinc, and iron.
Carrots and ginger are great for digestion and also are great anti-oxidants and anti-inflammatories.
Let the leftover soup cool, and store in airtight container in the refrigerator. this soup will keep well for up to four to five days. Freeze for 2-3 months.
More Delicious Recipes from the Farmhouse
- Classic Dutch Oven Beef Stew Recipe
- Homemade Sweet Potato Shepherd’s Pie Recipe
- Pumpkin Deviled Eggs Recipe
- Roasted Beet Salad With Goat Cheese
- Homemade Healthy Marshmallows Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Creamy Carrot Ginger Soup
Equipment
- 1 large pot or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 ½ ” knob ginger, grated
- 3 garlic cloves, sliced
- 2 pounds carrots, peeled and sliced
- 6 cups vegetable broth or bone broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
Instructions
- Heat a large pot over medium heat. Once hot, add the oil and diced onion. Sauté for about 4 – 5 minutes or until translucent and fragrant.
- Add the garlic and ginger and sauté for another minute.
- Add the carrots and sauté for a minute, then add the broth, salt, pepper, and honey. Stir and bring to a boil, then reduce the heat to medium low. Cover and simmer for about 20 – 30 minutes or until the carrots are very tender.
- Use an immersion blender to blend the soup until completely smooth.
- Stir in the lemon juice. Taste and add more salt if needed.
- Serve with a drizzle of olive oil and freshly cracked black pepper if desired and enjoy!
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- If you don’t have an immersion blender, you could also blend everything in a blender in batches until smooth.
- Be careful when blending and work slowly to avoid getting burned by the hot liquid.
- Add more broth when blending for a thinner consistency if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
