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.

Course Soup

Cuisine American

Keyword carrot ginger soup, carrot soup, carrot soup recipe, ginger carrot soup, how to make carrot soup

Prep Time 15

Cook Time 45

Servings bowls

Calories 106kcal

Author Beth Pierce

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.

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.