Carrot Ginger Soup

This Carrot Ginger Soup is easy to make; it’s tasty, light, and soul-warming. Perfect recipe for cold winter days!

Hello everyone – happy New Year! I hope 2023 has been treating you well so far. Yeah – this is my first recipe of 2023.

Perhaps, we all enjoyed a lot of festive and decadent food in December. So, January and February are perfect months to focus more on light and healthy recipes like soup and salads. Besides, it’s winter which means soup season. Indeed, we enjoy soup almost every day September through and or May. In summer we often enjoy chilled soup, too.

That said, I encourage you to join me and soup season, if you have not started it yet.

Hearty Soup Recipes

I have so many soup ideas on this blog – everyone can find something to their liking. And I am also listing below few recipes that would be perfect these days.

Carrot Cheddar Soup

Celeriac Pear Soup

Potato Fennel Bacon Soup

Chicken Borscht

Chestnut Cheese Soup

Parsnip Chestnut Soup

Creamy Salmon Soup

Carrot Ginger Soup

This Carrot Ginger Soup is perfectly sweet yet savoury. And the addition of fresh ginger makes it cozy and soul-warming (If you don’t have fresh ginger, use dry.) While being hearty, this soup is light, too. It does not have any cream or butter. Instead, I used a little of cream cheese which made the soup super creamy and smooth. But if you want to omit it, the result still will be tasty!

I hope you like this Carrot Ginger Soup, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Carrot Ginger Soup

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups for Every SeasonDifficulty: Easy

Servings

6-10

servings

Prep time

10

minutes

Cooking time

30

minutes

This Carrot Ginger Soup is easy to make; it’s tasty, light, and soul-warming. Perfect recipe for cold winter days!

Cook Mode

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Ingredients

• 2 large onions, thinly sliced

• 2-4 garlic cloves, minced

• 6 large carrots (about 3 lb. or 1200 g.), chopped

• 2-3 tbsp. olive oil

• 20-35 gr. (~2×2 to 2×3 cm piece) fresh ginger – or ~ t tbsp. dry ginger

• ~ 7 cups water or vegetable broth

• 1 tsp. salt

• 1 tbsp. fresh or 1/2 tsp dried thyme

• 1/1 tbsp. Italian seasoning herbs

• 1 tbsp. smoked paprika

• 1/4 tsp. chipotle powder

• 1 tsp. maple syrup (optional)

• 1/3 cup cream cheese, optional

Directions

• In a large pot, heat the olive oil and sauté the onions with garlics, 5-7 min, until aromatic and translucent. Add the carrots and cook them for 5 minutes until start to lightly brown.
• Grate the ginger (use 20 gr. for subtly spicy and up to 40 gr. for spicy version), squeeze, and collect the juices. Use dry ginger, alternatively (about 1 tbsp. or so).
• Add the water or broth to the pot along with the ginger juice, seasonings, and maple syrup (if using). Simmer at low-medium heat, covered and skimming the scum (if any appear) for about 12-15 minutes or until the carrots are soft.
• If using, stir in the cream cheese until incorporated. Off heat. Let it cool a bit until easy to handle. Using an immersion blender, process until smooth. If the soup is too thick to your liking, add a little of hot water or broth. Try and adjust the seasoning if necessary. Enjoy!