Creamy Ginger Carrot Soup Recipe
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Looking for a quick and easy soup that is healthy and delicious? This creamy Ginger Carrot Soup Recipe fits the bill!
It can be made in just 35 minutes, and it’s perfect for warming up on a chilly day. Plus, it’s loaded with nutrients that are good for you.
So go ahead and give this soup a try – you won’t regret it!
I’ve got more Easy Soup Recipes for you to enjoy.
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Ginger Carrot Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved. The images in this post are for illustrative purposes.
Ginger is a warming spice that pairs beautifully with the ingredients in this ginger carrot soup recipe.
With the addition of half and half at the end, the soup is creamy and delicious and perfect for cold nights.
This carrot soup is easy to make and ready to enjoy in just over 30 minutes.
Soup is like comfort in a bowl, so put these recipes in your arsenal—Slow Cooker Vegetable Soup, Instant Pot Broccoli Cheese Soup, Arabic Lentil Soup, and Cream of Mushroom Soup, guaranteed to be not only delicious but warm you through.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
Ingredients Needed for Ginger Carrot Soup
- Fresh Produce – Onion, Garlic, Carrots, Red Bell Pepper, Ginger, Thyme
- Dairy – Half & Half (Single Cream)
- Vegetable Stock/Broth
Equipment Needed for This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Garlic Press
- Large Saucepan
- Immersion Blender – this enables you to blend the soup right in the pan. You could also use a regular blender, but be mindful of blending hot liquids.
- Soup Bowls
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Ginger
One of the hero ingredients in this dish is ginger, so here are some more recipes using the same:
- Cranberry Pear Sauce with Rosemary & Ginger
- Fragrant Thai Coconut Shrimp Soup with Garlic and Ginger
- Stir-Fried Beef with Ginger
Soup Freezing Tips
- Storing Leftovers: Cool, transfer to an airtight container, and store in the fridge for up to 3 days.
- Freezing Instructions:
- Cool completely within 2 hours and transfer to an airtight, freezer-safe container. Do not overfill the container as the soup needs room for expansion. Place in the freezer.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- The soup will last in the freezer for up to 6 months.
- Defrost the soup by placing it in the fridge to thaw overnight (or at least 12 hours).
- Reheat in a saucepan or microwave until piping hot throughout.
- With all leftovers, make sure the food looks and smells okay before eating.
How Do I Make Ginger Carrot Soup?
The printable recipe card below has the full ingredients list and instructions. Any demonstration photos on the card do not print out to save ink.
Creamy Ginger Carrot Soup
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 small sweet onion diced
- 3-4 cloves garlic minced
- 1½ lbs 680g carrots, diced
- 1 medium red bell pepper diced
- Sea salt and black pepper to taste
- 3 cups 700ml vegetable broth or stock
- 1 Tbsp fresh ginger minced
- 2 tsp fresh thyme leaves
- ⅓ cup half & half single cream, room temperature
SUGGESTED PRODUCTS
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook for 5 minutes, stirring frequently, until vegetables become soft and translucent.
- Add the vegetable broth, minced ginger, and thyme leaves and stir to combine. For a thinner soup, you can add more broth.
- Cover and cook for 10-15 minutes until the carrots are fork-tender. Stir once or twice while cooking.
- Remove the pan from the heat and puree the mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
- Return the pan to medium heat and add the half and half. Stir until barely combined and cook for 2-3 minutes until heated through.
- Remove from heat and serve immediately. Enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make It A Special Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Bacon-Wrapped Jalapeño Poppers Recipe For A Crowd
- Salad: Crunchy Apple Celery Salad with Maple-Dijon Vinaigrette
- Main Dish: Slow Cooker Chicken Thighs Recipe with Rosemary and Lemon
- Side Dish: Creamy Instant Pot Rosemary Garlic Mashed Potatoes Recipe
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
- Dessert: Sweet & Salty Chocolate Chip Peanut Butter Pretzel Bars
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.