Ginger Carrot Soup is a great addition to a meal—or as its own meal. It’s super smooth, with just a touch of sweetness from the Greek yogurt. If you want to make a heartier soup, add some oven-roasted veggies. You can make this soup as fancy or as casual as you like—just make sure you have enough on hand when your guests ask for seconds!
I’ve been growing carrots for a long time, and while I love to eat them fresh from the garden, sometimes I just crave soup. I always have fresh ginger on hand, and carrots and ginger go well together in so many ways—and soup is just one of them.
Ginger Carrot Soup is hearty, satisfying, and really pretty easy to make. It’s ideal if you have an immersion blender on hand; if you don’t have one, put one on your wish list. An immersion blender can save you a lot of time in the kitchen. Once you start using one, you’ll wonder how you ever got along without it!
The magic of Ginger Carrot Soup is its versatility. You can serve it hot or cold; for lunch or dinner; as an early course or as the main course, topped with grilled shrimp or chicken; or as a vegetarian main course, accented with roasted squash and sauteed mushrooms. Top it off with some warm, crusty French bread, and you’re good to go!
One variation on the theme of Ginger Carrot Soup that I’ve been playing with is to make the smooth soup with my homegrown orange carrots, then add in medallions of roasted carrots in many colors—purple, yellow, white. That could become a regular winter soup at our house.
The best carrots to grow for this soup are the carrots you like best. You don’t need a lot of carrots to make this soup; even if you’re growing your carrots in containers, you should have enough for at least one batch.
If you have lots of carrots on hand, make some extra soup and freeze it for a day when you just feel like soup but don’t feel like cooking. This is one of my favorite soups. And I love it when two of my favorite foods get along so well together. The ginger adds a little zing (or a lot, depending on how much ginger you use) and the smoothness of the carrots is sweet and satisfying, no matter the season.
Let us know your favorite way to serve up this Ginger Carrot Soup!Print
Ginger Carrot Soup
Serve up this soup hot or cold! Ginger Carrot Soup makes a great first course, or it can serve as the centerpiece to a light lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6 to 8 1x
- Category: Soups
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 tablespoons fresh grated ginger (peel first)
- 2 cloves of garlic, minced
- 1 pound of carrots, peeled and sliced
- 4 cups chicken stock (1 quart)
- 2 cups water
- 1 bay leaf
- 2 springs of thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 cup vanilla Greek yogurt
- 2 tablespoons butter
- In a large stock pot, heat the olive oil over medium heat.
- Add the onion, garlic, and ginger. Cook for about 5 minutes, until the onions soften. Do not let the onion or garlic brown.
- Add the carrots, chicken stock, water, and spices.
- Bring the pot to a boil, then reduce to a simmer.
- Cook until the carrots are tender, about 35 to 40 minutes.
- Remove the bay leaf and thyme sprigs.
- Blend the ingredients of the pot with an immersion blender, or transfer to a blender in small batches and blend until smooth.
- When the soup is thoroughly blended, blend in the butter and yogurt.
- Serve warm or cold.
Have you made this Ginger Carrot Soup recipe? It’s so easy to make, and it has so much potential! Please tell us how you used it.