Easy Carrot Ginger Soup Recipe
Okay, here we go! I’m about to share my Easy Carrot Ginger Soup Recipe — it’s the ultimate cozy bowl of goodness, especially when you’re feeling a bit blah or the weather’s decided to be extra grumpy. It’s sweet, it’s savory, and it’s got that little zing from the ginger that just wakes everything up. Trust me, you NEED this in your life.
Easy Carrot Ginger Soup Recipe
Oh man, let me tell you about my husband, Mark. He’s a simple guy, right? Like, burgers and fries are his love language. But even he goes nuts for this soup. I swear, one time I made a HUGE batch, thinking we’d have leftovers for days, and he slurped down like three bowls that night. He was practically glowing orange! Even our little one, Lily, who is basically a walking veggie-rejection machine, will happily eat this. I think it’s the sweetness that gets her. It’s become a Sunday night ritual in our house, and honestly, it’s one of my favorite things.
Why You’ll Love This Easy Carrot Ginger Soup Recipe
- It’s ridiculously easy, even if you’re kinda clumsy in the kitchen (like me!).
- The color is like sunshine in a bowl – instant mood booster!
- Ginger = superhero ingredient. Hello, immune system!
- It’s surprisingly filling. Like, “I just ate a healthy meal and don’t need dessert” filling. Almost.
- You can totally pretend you’re being all fancy and sophisticated while eating it.
How to Make It
Alright, so first things first, grab a big pot – the kind you use for, like, spaghetti night. Now, drizzle in some olive oil. Don’t be shy, but don’t go overboard either. Heat it up over medium heat, and toss in your chopped onion and ginger. Cook ’em until the onion is see-through and the ginger smells all warm and spicy. This is important, don’t burn it.
Next, add your carrots. Seriously, just dump ’em in. Stir them around with the onions and ginger for a few minutes, letting them get all friendly. Then, pour in your vegetable broth. Make sure it covers everything! If not, add a splash of water.
Bring it all to a boil, then turn down the heat and let it simmer for like, 20 minutes, or until the carrots are soft enough to poke with a fork.
Now comes the fun part! Grab your blender (or an immersion blender if you’re feeling lazy and don’t want to dirty another dish) and blend the soup until it’s super smooth. Be careful not to splash yourself! Hot soup burns are no joke!
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Once it’s all blended, stir in your honey (or maple syrup if you’re feeling fancy), salt, and pepper. Taste it! Does it need more sweet? Add more honey. More zing? Add more ginger (powder is fine in a pinch). Season to your heart’s content.
Serve it up hot, maybe with a dollop of yogurt or a sprinkle of chopped parsley if you’re trying to impress someone. And that’s it! Easy peasy carrot ginger squeezy!
Ingredient Notes
- Carrots: Obviously. I usually just use regular carrots, but those rainbow ones? Total showstopper. Just sayin’.
- Ginger: Fresh is best, hands down. But if you only have powdered, it’ll work. Just use like, half a teaspoon. Don’t go overboard or it’ll taste like Christmas.
- Vegetable Broth: Low sodium is your friend, unless you like your soup super salty. Chicken broth works too, if that’s what you’ve got on hand. Don’t stress!
- Honey: Adds that touch of sweetness to balance out the ginger. Maple syrup or agave works too, if you’re vegan or just feeling fancy. I’ve even used brown sugar when I was desperate!
- Olive Oil: The base for sautéing the veggies. You can use coconut oil too, if you’re into that. Or butter. Butter is always a good idea.
- Onion: Adds flavor, you know, the usual. Don’t skip it!
Recipe Steps:
- Sauté: Cook onion and ginger in olive oil until softened.
- Add: Throw in the carrots and stir for a few minutes.
- Simmer: Pour in vegetable broth, bring to a boil, then simmer until carrots are tender.
- Blend: Puree the soup until smooth.
- Season: Stir in honey, salt, and pepper to taste.
- Serve: Enjoy hot!
What to Serve It With
Okay, so this soup is pretty great on its own, but if you want to make it a meal, here are some ideas:
- Grilled cheese sandwich. Duh.
- Crusty bread for dipping.
- A side salad with a light vinaigrette.
- Roasted chickpeas for a little crunch.
Tips & Mistakes
- Don’t overcook the ginger! Burnt ginger is the worst.
- If your soup is too thick, add more broth or water.
- If it’s too thin, simmer it for a bit longer to let it reduce.
- Taste as you go! Seasoning is key.
- Don’t be afraid to experiment! Add a pinch of cayenne pepper for a little heat, or a squeeze of lemon juice for some brightness.
Storage Tips
Leftover soup will keep in the fridge for like, 3-4 days. Just pop it in an airtight container. You can reheat it on the stove or in the microwave. And honestly? Cold carrot ginger soup isn’t the WORST thing ever. I’ve totally eaten it straight from the fridge for breakfast. Don’t judge!
Variations and Substitutions
- No carrots? Butternut squash works in a pinch. It’ll be sweeter, but still delicious.
- Swap the honey for maple syrup or agave for a vegan version.
- Add a can of coconut milk for a creamier, richer soup.
- If you’re feeling fancy, swirl in some coconut cream or a dollop of Greek yogurt before serving.
- One time I accidentally used chicken broth instead of veggie broth and it was still pretty good. So, you know, don’t stress too much about being perfect.
Frequently Asked Questions
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Easy Carrot Ginger Soup Recipe
Ingredients
Main Ingredients
- 1.5 lbs carrots peeled and chopped
- 1 medium onion finely chopped
- 2 tbsp olive oil extra virgin
- 4 cups vegetable broth low sodium
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.5 cup coconut milk full fat, optional
- 1 tbsp fresh cilantro chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until onion is translucent.
- Add carrots and ginger, and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes or until carrots are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in coconut milk (if using), and season with salt and pepper to taste. Reheat the soup gently if needed.
- Serve hot, garnished with fresh cilantro.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
