Carrot ginger soup is made with fresh carrots, a hint of fresh ginger and a touch of smoked paprika. This velvety smooth creamy soup has a lot of health benefits. Learn how to make this warming and tasty soup that is healthy for the whole family. You will love this one pot wholesome dinner soup made in less than 30 minutes.
I love cooking with carrots. Our Carrot Ginger Pickle is full of fresh burst of taste. I also enjoy making Carrot Cake With Dates as well as Carrot Almond Pudding ( Gajar Halwa ) for comforting rich earthy desserts.
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Why you will love this recipe
- Easy One Pot Meal
- Vegan
- Gluten Free
- Grain Free
- Dairy-Free
- Soy Free
- Refined Sugar Free
- Healthy and wholesome and full of nutrition
- Perfect for meal prep and freezing
- suitable for light lunch, weeknight dinners
This comforting, flavorful soup is healthy and full of nutrients. It is low in calories , saturated fat and cholesterol . It is full of good for you clean ingredients. Vitamin C and A, minerals, beta-carotene and fiber, carrots are an excellent choice for a nutritious, satisfying soup. This one has a spicy-sweet-tangy flavor.
This soup also is a great way to eat your daily requisite vegetables per food guide pyramid and stay healthy. People often use it as a detox soup as well.
Ingredients
All you need is just 7 ingredients to make this simple soup.
Carrots : You can use regular long carrots , rainbow carrots or peeled baby carrots.
Ginger : Use fresh ginger root. It adds amazing spicy contrast to the sweetness of the carrots. I am adding 1 to 1.5 tablespoons of minced ginger. You can adjust it according to spice tolerance.
Onion : A small onion or shallot is used to make soup base. You can use red onion, white onion or sweet onion.
Garlic Cloves : Adds nice pungent flavor. Makes it rich and earthy.
Smoked Paprika : I like to add a touch of smoky feel to my sweet soup. a teaspoon of it adds nice earthy tone.
Other Ingredients : Extra virgin olive oil, salt and pepper are rest of the ingredients. You can use water or vegetable broth to cook the carrots tender.
Optional Garnishes : You can use fresh herbs like parsley or cilantro ( coriander). Sprinkle some cumin powder and red pepper flakes for garnish.
Variations : Some fresh coconut cream ( or dollops of sour cream) drizzled on top is perfect for gourmet looks and feel. If you want to add tangy taste, add fresh lemon juice. You can also add 1 cup of coconut milk for creamy soup.
How To Make
Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the onions and garlic. Sprinkle some salt and cook until softened, stirring occasionally, about 5 minutes.
Add the carrots and smoked paprika to the pot and cook about 5 more minutes, stirring occasionally.
Stir in the minced ginger, water or vegetable stock. Let it come to boil, reduce to medium heat and simmer and cook until the carrots are soft, about 20 minutes. Turn off the heat.
Let cool slightly. Using the immersion blender, blend the soup to smooth puree. Alternatively, transfer to a blender and blend until smooth. Taste and adjust seasonings. Serve warm with desired garnishes. Enjoy !
Serving Suggestions
- A bowl of soup and salad is my favorite lunch combination. Curried Lentil Salad, Quinoa Tabbouleh or Barley Salad pair so perfectly with this light and nourishing soup.
- For café style meals, sandwich and soup also is simply best. Try it with Peanut Butter Sandwich or Masala Toast Sandwich.
- Corn Fritters, Zucchini Fritters or Crispy Kale Chips made in the air fryer are great sides to serve along this soup.
- A crusty bread, garlic toast or crostini topped with Vegan Olive Tapenade or dipped in Bread Dipping Oil also are our family favorites.
Storage
Like most soups, this carrot soup keeps well in the fridge for a few days and it can be frozen too. That makes it excellent candidate for make-ahead meal prep for routine meals as well as party and holiday menu.
Let the soup cool down completely before storing. For refrigerator, I prefer to store it in air tight glass containers. It stays well for 5 days in refrigerator.
You can freeze the soup in individual serving portions in freezer safe containers for up to 3 months. Thaw properly and reheat thoroughly.
Our Family Friendly Soup Recipes
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★ If you make this Carrot Ginger Soup Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.
Carrot Ginger Soup
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 4 cups chopped carrots
- 1 Tablespoon grated fresh ginger
- 1 cup chopped onions
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- 3 to 4 cups water or vegetable broth
- Salt and fresh black pepper
Useful Kitchen Tools
Instructions
Stove Top Directions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic. Sprinkle some salt and cook until softened, stirring occasionally, about 5 minutes.
- Add the carrots and smoked paprika to the pot and cook about 5 more minutes, stirring occasionally. Stir in the minced ginger, water or broth. Reduce to a simmer and cook until the carrots are soft, about 20 minutes. Turn off the heat.
- Let cool slightly. Using the immersion blender, blend the soup to smooth puree. Alternatively, transfer to a blender and blend until smooth. Taste and adjust seasonings. Serve warm with desired garnishes. Enjoy !
Instant Pot Carrot Ginger Soup
- Press SAUTE on Instant Pot. Once it displays HOT, add oil, onions and garlic. Sprinkle some salt and sauté for few minutes till onions become translucent.
- Add carrots, black pepper and smoked paprika. Sauté further for 5 minutes stirring frequently. Add minced ginger and water or broth.
- Cancel SAUTE. Close the lid and set for high pressure at 15 minutes. After It is done cooking, let the Natural pressure release for 10 minutes, then use quick release. Open the lid.
- Purée the soup with an immersion blender. If you don't have an immersion blender, let the soup mixture cool down completely then blend it using Blender / Mixer.
- Taste and adjust seasonings as needed. Serve warm with desired garnishes. Enjoy !
Notes
Storage
- Like most soups, this carrot soup keeps well in the fridge for a few days and it can be frozen too. That makes it excellent candidate for make-ahead meal prep for routine meals as well as party and holiday menu.
- Let the soup cool down completely before storing. For refrigerator, I prefer to store it in air tight glass containers. It stays well for 5 days in refrigerator.
- You can freeze the soup in individual serving portions in freezer safe containers for up to 3 months. Defrost and reheat thoroughly.
Nutrition
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