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.

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

carrot-soup-1

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.

carrot-soup-2

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 ginger soup on Simply Recipes

66 Comments

  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. Valerie

    I always use an upright blender to puree soups but always extra things to wash. Would you recommend purchsing an immersion blender for these recipes? Wondering if worth the splurge…

    • Ralphie

      Boy is it worth the splurge! I got a Waring. The small size (7″) works well in a home kitchen. Tough as nails commercial grade, but small enough for home kitchen use and big enough for my biggest pots.

    • Teesa Yu Chan

      Immersion blender is the best ever. Easy to clean and handy. I
      always put the blender in the pot instead of pouring soup into other
      containers. Make sure to get one that is make of stainless.

    • Raven

      I recommend buying a Vitamix that blender works for everything! I bought it and I love it!

  6. Arlene Rosso-Baron

    Valerie, I prefer using an upright blender which makes soup as smooth as cream. Using my immersion blender does a good job but IMHO, the finished product is never as smooth as with a standard upright blender.

  7. SoCalGranny

    Not saying this to be rude at all, and I’ll readily admit that I need a new pair of glasses. But when I first looked at the posted picture of your soup, I thought there was a tiny green cricket or grasshopper floating on top! I really MUST call the ophthalmologist for an appointment!

  8. Richard Hill

    I make zest with a micro plane, what are zest strips? Going to make this for my wife who loves the Thai dishes with ginger.

    • Elise

      Just use a vegetable peeler and peel off a few long (1 inch by 3 inches) strips of zest from the orange.

  9. Melissa Aaron

    Oooo! Another riff on carrot soup! Maybe I’ll make this tonight to serve with our big ole dinner salad….And I’ll top it with dukkah, which marries so well with carrot and ginger. Thank you!

    Have you ever roasted the carrots first? Do you find it makes any appreciable difference, if so?

  10. Kathy

    Just made this soup, I added a can of coconut milk…yum!

  11. Isa@WeLoveChicken

    This is the perfect dish for a cold day!

    I make a similar soup with pumpkin, but without orange zest and I also add a little bit curry powder.

  12. Ralphie

    Or use an immersion blender. Third best power tool in my kitchen (after the KitchenAid mixer and my reliable old food processor)

  13. Pepper Bowl

    Soup looks extremely healthy and perfect for dinner after a heavy lunch..Going to make this for today’s dinner..

  14. bob m

    Serve this right out of the blender? You don’t return it to the pot at all?

  15. Natasha

    This was incredibly delicious, yet so simple. I loved the use of the orange zest strips – added a subtle flavor. I used all veggie broth instead of the chicken broth and water combo. Also, blending it up in my Vitamix gave the soup incredible texture. Thanks for another great recipe!

  16. me

    It was good, although personally next time I make it I will omit the orange peel and add more ginger – wasn’t my thing

  17. Caria

    Made this last night. Easy to prepare and taste wonderful! This is a keeper. Yum!

  18. Alicia

    Well, Elise…ya did it again. Posted a recipe that coincidentally I had all of the ingredients on hand and needed to use up. It was like getting a “free” meal. ::giggle:: Turned out great. I didn’t have orange peel so I used 2 Tablespoons of orange juice. Would also be good using leeks instead of onions, and since I was having issues with my blender (id10T error), the “homestyle” texture was acceptable. Froze the remaining since DH didn’t like it – he didn’t like the “ginger” without “Marianne”. ::rolling eyes:: This recipe is a keeper for sure…one day I’ll use coconut milk with a dollop of Thai green curry… nom nom nom

  19. Julie

    This soup sounds wonderful, Elise. Have you tried it chilled at all? It sounds like it’d make a great summer soup as well.

  20. Cindy

    Just finished making this and it’s AWESOME and so insanely easy. Thanks a bunch!

  21. Ivy

    This soup was a hit! My family enjoyed it and now I have a new recipe to share!

  22. Kerri

    This was beautiful, easy, tasty, and luxurious.
    I imagine this would be perfect with silly little sandwiches and tea! I added a touch of coconut milk at the end to silken it up. Even the husband ate it all up. Yay for a wonderful dinner! Boo for no leftovers.

    I had great results with a handblender (though I did add the soup in batches to the plastic measuring cylinder [which I thought was useless] the blender came with and pureed the soup in there).

  23. Bianca

    Made this soup and it was perfect! Was really quick to make. I used two red onions (rather than 2 cups) which was plenty. Did not saute in butter but used oil. Sauted the onion first then popped the carrot in briefly before covering with water/stock. Also doubled the ginger (to 2tsp) which gave it a nice kick! Found it tasted better 1-2 days after being refridgerated. Will make again! Great immunity booster soup for winter!

  24. Kathie

    Awesome recipe. I also added a can of coconut milk after pureeing the cooked mixture and that gave the soup a wonderful dimension. A real keeper!

  25. Ro

    Amazing, delicious, and surprisingly easy! Perfect as is – the only tweak I’ve made was to use virgin coconut oil instead of butter. I actually find it does not need any more salt than the teaspoon sprinkled on the carrots and onions in the beginning, but I also used a low-sodium chicken stock. I think this would be amazing served with some shredded chicken with scallions.

  26. Kev

    Never been a big soup fan but recently have started to experiment. Really love this recipe for it simplicity. I added fresh chilli’s to spice it up! Yummy!

  27. Christine

    Could you use shredded carrots for this?

  28. LaNeshe

    This is the first soup I’ve ever made, and it came out WONDERFUL! I added some curry powder and used an immersion blender. It is perfection. Thank you so much.

  29. Arthur in the Garden!

    Yummy!

  30. Kimberly Shapiro

    Can this soup be frozen? If yes, whats the best method for re-heating?

    • MartinNJ

      Good question. I just made double the recipe and will try freezing some of it now.

  31. Charlotte Thistle

    Awesome recipe! Fast, easy and delicious – and finally, I found something to do with that six pounds of carrots from my garden. Yum!

  32. MartinNJ

    I have made the soup twice. The first time using beef stock instead of chicken. And the second time correcting that. Very tasty and it comes out surprisingly as if cream were added.

  33. YVETTE

    I made carrot soup but it didn’t taste like the one I had from the friend of mine who made it. I don’t know what I did wrong.

    • Elise

      The things that could throw off this recipe would be 1) the quality of butter (make sure not rancid), 2) the quality of stock (homemade is the best), 3) the quality of the carrots and ginger, and 4) remembering to remove the orange strips before you puree the soup (if you puree the orange strips with the soup, the soup will be bitter).

      • Kara

        Forgot to take out the zest strips. anything I can do to salvage it? Thanks!

        • Elise

          I don’t know. What does it taste like? If too bitter, perhaps you could add some sugar?

  34. Ks

    I would’ve never thought of adding orange zest. Making this ASAP.

  35. Tess

    This was great! I was short on broth, so I used a bit of white wine along with the water. Then I added a bay leaf in the beginning, chili powder and pimenton picanté for extra flavor (I love spicy food). I also used lime zest strips instead of orange and it came out great. I used my immersion blender and it’s so creamy. Yum.

  36. katrina

    I just made this tonight. I thought it was delicious — and deceptively simple. You are also one of my favorite sources for recipes on the Internet because your instructions are clear and straightforward.

  37. Theresa

    This is delicious! I didn’t have orange peel; I’ll make sure to try that next time. And there WILL be a next time! ;) I did add some cumin and it was lovely.

  38. carrie

    LOVED this soup! Thank you Elise for creating and sharing this very easy to make and delicious soup! Will continue to follow yourblog.

  39. Lydia Douglas

    Was impressed! Didn’t have the orange or ginger. I make a lot of soups and this one will go into my cookbook. A new favorite on a cold day like today.

  40. Diana

    I have everything in my pantry and fridge for this soup but the fresh ginger. I just bought some exotic crystallized ginger from an online spice source. Can I use that, and if yes, how much should I use?

    • Elise

      Crystallized ginger is ginger that has been cooked in sugar syrup. If you use it, my guess is that the carrot ginger soup will be too sweet.

      • Diana

        Thank you Elise! I went to the store and got some fresh ginger so I’m all good! I’ll let you know how I did! :)

  41. Diana

    I made this soup today. I followed the recipe but went a little heavier on the fresh ginger since I like that taste and it’s so good for you. Used organic vegetable stock to make it vegetarian … and for garnish I used fresh chives from the garden and a sprinkle of nutmeg. The nutmeg made the soup FANTASTIC. It counteracts so well with the ginger! This recipe is easy, inexpensive, and I froze the rest of the soup in small portions to use whenever we want! Very good!

  42. Teresa Montgomery

    I used this recipe when I couldn’t find one I have from a friend. I made it again today with carrots from our local grower’s market that were over wintered. This time I added more ginger – 1 1/2 Tbsp – since my husband and I really like ginger. It didn’t overwhelmed the carrots. I also decided to add 1 t. ground coriander. Definitely a keeper.

  43. leah

    fantastic soup 2x making it have to double the recipe .husband can’t get enough of it. My sister came over and had a little bowl,next morning she had her own batch going lol

  44. Andrea V.

    Does anyone know what the serving size and calorie count is for this delicious soup?

  45. Diana

    Andrea! I made the recipe verbatim and 2 medium (soup for lunch) bowls of soup, plus stored 3 storage bags of about the same weight.. so I got I medium portions. I guess if you were really hungry, that would be more like 4 or so. :) The soup is delicious! Again, I liked a sprinkle of nutmeg on mine to cut the taste of ginger, but it certainly is personal preference.

  46. bob m

    This sounds awesome. And about the skin turning orange, I had first hand experience myself. My daughter when very young would only eat carrots andsweet potatoes for a while and during a check up with the doctor the same scare of jaundice was mentioned until we told him about her fussiness! Lol

  47. Carol W

    Replace the water with fresh orange juice takes this from delicious to devine

  48. Isabella

    This was so delicious and simple!

    I decided to make it without the ginger and the orange peel, and instead included about a teaspoon of mustard seeds. So good!

  49. Lucie

    Absolutely delicious and easy ! I love the hint of ginger and lemon <3
    Thank you

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