Kitchen notes · a little help before you start
Carrot Ginger Soup recipe
Carrot ginger soup makes a bright, smooth bowl for a gentle lunch or dinner. The sweetness of the carrots has a little ginger warmth behind it, with cream softening the spoonful. Sit down while it is hot and enjoy the simple flavor all the way through.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Let the onion color lightly
Cook the onion, carrot and celery in oil until the onion is lightly browned before adding the fragrant ingredients.
2. Stir aromatics for their brief cook
Add garlic, ginger and seasonings and stir for the stated minute before pouring in broth and starting the covered simmer.
3. Wait for tender carrots
Keep the soup at its covered simmer until the carrots are tender before blending the mixture smooth.
Get to know the ingredients
Peeled chopped carrots
Peel and chop the carrots before they cook with onion and celery; they soften fully during the broth simmer.
Minced ginger
Mince the ginger for its short aromatic cook with garlic and seasonings before the broth is added.
Heavy cream
The cream is stirred in after the vegetable mixture has been pureed, keeping it separate during the covered simmer.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Carrot Ginger Soup recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Puree, then stir in cream
Blend the cooked soup smooth with the chosen blender, stir in heavy cream and serve the finished soup.
A little more help as you go
Vegetable broth is included
For a vegetarian soup, use vegetable broth at the same stage as the chicken broth.
Two blending choices
Use an immersion blender in the pot or a blender capable of processing hot liquids for the finished vegetable mixture.
A few questions you might have
Does the cream simmer with the carrots?
The carrots simmer in broth first. Cream is added only after the tender vegetables have been pureed.
When does paprika go in?
It joins garlic, ginger, salt and pepper for the short stirred cook before the chicken or vegetable broth.
Are the celery and onion blended too?
Yes. The cooked soup mixture is pureed together, rather than removing the celery or onion before blending.
Do I keep the soup boiling hard?
Bring it to a simmer, then reduce the heat and cover while the carrots soften before blending.
Can I make the soup vegetarian?
Yes. Use vegetable broth, keeping the remaining preparation as written.
Any more cooking tips?
Use vegetable broth for a vegetarian soup
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
