Carrot Soup

Carrot Soup is both delicious and easy with onions, garlic, and a hint of ginger garnished with chopped pistachios, cilantro, and a swirl of cream. This tasty soup brings out all the natural flavor and sweetness of carrots and complements it with the perfect blend of spices. Serve with a simple garden salad, steamed vegetables, or cornbread.

How to Make Carrot Soup

First, heat the olive oil in a Dutch Oven or heavy pot over medium heat. Add the onion and salt and cook until the onions are soft, stirring frequently. Reduce the heat to low and stir in the garlic, ginger, and cumin, cooking for about 1 minute while stirring constantly.

Add the carrots and vegetable broth and cook until the carrots are very tender. Use an immersion blender or stand blender with the center cap removed to blend until smooth. Top with a swirl of cream, chopped pistachios, and chopped cilantro.

Helpful Recipe Tips

• Cook the onions until soft, but try to keep them stirred as you really don’t want to brown them.
• Peel the carrots so that bright, beautiful orange color comes through.
• Cook the carrots until they are very fork-tender. That way, you can blend them easily with no lumps.
• If you like your soup thicker, add more carrots, sweet potato, or pumpkin.
• If you like everything with a little kick to it, add a little cayenne pepper, Cajun seasoning, or more black pepper. Try a sprinkle of smoked paprika for a little smokiness and subtle sweetness.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stove top over low heat.
• Other garnishes to try include pepitas or croutons for crunch or yogurt, sour cream, and crispy onion straws.
• To freeze, first cool completely. Then ladle into heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.

What to Serve with Carrot Soup

• Garden Salad
• Sweet Potato Cornbread
• Mixed Vegetables
• Cheese Garlic Bread
• Turkey or Ham Sandwich
• Crispy Chicken Sandwich
• Grilled Cheese
• Asian Chopped Salad
• Cabbage Salad

More Soup Recipes

Split Pea Soup

Beef Vegetable Soup

Sweet Potato Soup

Chicken Taco Soup

Loaded Potato Soup

Hamburger Soup

Stuffed Pepper Soup

Cabbage Roll Soup

Carrot Ginger Soup Recipe

Easy Ginger Carrot Soup seasoned with garlic and cumin is a tasty change from the usual fare. Cook a pot up today and enjoy the harvest.

5 from 9 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4 bowls

Calories: 106kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 teaspoon kosher salt
• 3 cloves garlic pressed
• 1 tablespoon fresh grated ginger
• ½ teaspoon ground cumin
• 1 pound carrots peeled and chopped into ½ inch thick rounds
• 4 cups vegetable broth or chicken broth
• Freshly ground black pepper
• Heavy cream garnish
• Chopped pistachios garnish
• Chopped fresh cilantro garnish

Instructions

• Heat the olive oil in a Dutch Oven or heavy pot over medium-low heat. Add the onion and salt and cook until the onions are soft, stirring frequently.
• Reduce the heat to low and add the garlic, ginger, and cumin, cooking for about 1 minute while stirring constantly.
• Add the carrots and vegetable broth and bring them to a boil. Reduce the heat and simmer for 30 minutes or until the carrots are very tender.
• Use an immersion blender or stand blender with the center cap removed to blend until smooth. Season with kosher salt and freshly ground black pepper to taste. Top with a swirl of cream, chopped pistachios, and chopped cilantro.

Notes

• Cook the onions until soft, but try to keep them stirred as you really don't want to brown them.
• Peel the carrots so that bright, beautiful orange color comes through.
• Cook the carrots until they are very fork-tender. That way, you can blend them easily with no lumps.
• If you like your soup thicker, add more carrots, sweet potato, or pumpkin.
• If you like everything with a little kick to it, add a little cayenne pepper, Cajun seasoning, or more black pepper. Try a sprinkle of smoked paprika for a little smokiness and subtle sweetness.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
• Other garnishes to try include pepitas or croutons for crunch or yogurt, sour cream, and crispy onion straws.
• To freeze, first cool completely. Then ladle into heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1602mg | Potassium: 424mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19449IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg

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