Carrot Ginger Soup

VideoSoupFavorite WinterCarrotGinger

Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!

Photography Credit: Elise Bauer

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? He was right!

When I went in for my physical my doctor looked at me with alarm; she 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.

Look how easy it is to make carrot ginger soup!

Carrot Ginger Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 30 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 tablespoons 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

1 Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, 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.

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

3 Remove the strips of orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

4 Purée soup: Purée the soup with a stick blender, or 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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Products We Love

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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

143 Comments / Reviews

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Did you make it? Rate it!

  1. Annie McKinney

    This is a GREAT recipe! I did make some changes though. First, I doubled the ginger and used more liquid than called for (1.5 cups each of chicken stock & veg stock, plus 2 cups water). Also added thyme, and bay leaves (removed before blending.) I removed about half the orange peel, but blended the other half in, and stirred in some heavy cream after blending for extra richness. Also added some cubed, roasted sweet potato and little pieces of turkey that had been cooked in sage and butter. (Made it a much heartier soup!) Topped with fresh parsley, more minced ginger, and a few squeezes of orange juice. It’s autumn in a bowl…. Delicious!

  2. BB

    Delicious! Increase amount of ginger to add a little extra heat and health.

    xxxxxyyyyy

  3. Dee Franco

    Followed recipe exactly. Agree, very easy. But disappointed in flavor. Very bland. Used fresh grated ginger, but added ground ginger at end for more flavor.

    xxxxxyyyyy

    Show Replies (1)
  4. Sheri

    I followed the instructions closely and I am let down. I don’t understand what went wrong. the taste is blah, it is somewhat creamy, but nothing like the pictures. After I tasted it I thought maybe more ginger, so I added another teaspoon, still blah. I am very disappointed. If someone can help I would appreciate it. I taste the carrots, a little of the ginger but still blah, sorry to use that word. very frustrated.

    xxxxxyyyyy

    Show Replies (2)
  5. Cat

    I am pretty sure my kids will never eat canned soup again! This was delicious and so filling! Like some others recommended, added some cumin and cinnamon, and a few cloves of garlic. Wishing I had made more for leftovers!

    xxxxxyyyyy

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