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!

Video! How to Make Carrot Ginger Soup

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.

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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

179 Comments / Reviews

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Did you make it? Rate it!

  1. J

    I used a tablespoon or more of ginger. Delicious!

    xxxxxyyyyy

  2. Chrissy

    this is an amazing recipe I love it! came out perfect

    xxxxxyyyyy

  3. Kathy

    Made this for my mom who had a stroke and had a problem swallowing and eating. The nursing home was pureeing all her food and she wouldn’t eat any of it because it was tasteless and disgusting. But THIS was fantastic! Not a drop left!

    xxxxxyyyyy

    Show Replies (1)
  4. Nicole S

    I modified it by subbing lemongrass paste for the orange and coconut milk for the water. Delicious!

    xxxxxyyyyy

  5. Rhiannon

    Super simple and flavorful! My kids 5&12 tried it with skepticism, then both asked for a bowl! The whole batch was gone instantly, will double next time for our family of six:) I used my homemade vegetable stock, and only had ground ginger, I used maybe 1/2tsp..plan to make more right away with fresh ginger to give that a try. Very subtle orange flavor, may add a pinch fresh zest for garnish next time? I also added dash of black pepper to my bowl, this will go fast once again! Thanks!

    xxxxxyyyyy

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