Carrot Ginger Soup

Years ago I went on a carrot kick. Someone had given me a champion juicer and I set off to consume my weight in carrot juice over the next month.

Remember when your biology teacher told you that your skin would turn orange if you ate a lot of carrots? She was right!

When I went in for my physical my doctor looked at me with alarm; he thought I was jaundiced. Fortunately, it was just all that beta carotene from the carrots. No harm, no foul.

Sometimes the most nourishing foods are also the most simple and easy to make. This carrot ginger soup is just that. All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included. Lovely.

Carrot Ginger Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-5

I think this soup works best when it is puréed until perfectly smooth. This is best achieved using an upright blender. If you use an immersion blender, just keep working at it until the soup is as smooth as you can make it.

We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option.

Yum

Ingredients

  • 3 Tbsp unsalted butter
  • 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
  • 2 cups chopped white or yellow onion
  • Salt
  • 1 teaspoon minced ginger
  • 2 cups chicken stock or vegetable stock
  • 2 cups water
  • 3 large strips of zest from an orange
  • Chopped chives, parsley, dill or fennel for garnish

Method

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1 Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

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2 Add the stock and water and the ginger  the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

carrot-soup-3 carrot-soup-4

3 Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste.  (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

Garnish with chopped chives, parsley, or fennel fronds.

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Links:

Carrot, Apple, Ginger Soup, from Joy the Baker

Curried Coconut Carrot Soup, from The Kitchn

Carrot Soup with Miso and Sesame, from Smitten Kitchen

Carrot Soup, from 101 Cookbooks

Carrot Soup on Simply Recipes

Showing 4 of 76 Comments

  • Fernando

    This soup it´s great. In our country we use to take it in winter…however we use the mediterranean way, changing the butter for Extra Virgin Oliva Oil. try it! it´s healthy and delicious too.

  • Larry

    I made something similar last weekend. Except I based it on a potato and leek soup that I added to. The orange zest is an interesting idea. I think I will try this version too.

  • Laura

    I make a very similar soup which has 6-7 carrots, a head of cauliflower florets, chopped onion, olive oil to saute onion, water or chicken broth, bay leaf, poultry seasoning, and salt and pepper. Start carrots first as they take longer, then add cauliflower florets. Puree when vegetables are cooked. The soup is thickened naturally and served garnished with a dollop of plain greek yogurt and fresh chives. This recipe with the ginger and orange zest and carrots is also absolutely delicious. Totally different and refreshing. Thanks!

  • Laura

    I happened to have all the ingredients for this, so I just made it, and I thought it was excellent. My kids (4 and 2) loved the color and each ate a small bowlful — this was a great way to get vegetables in them.

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