Carrot Ginger Soup – Do you ever have those days where you just want to feel warm and cozy but without doing much work? That was me last winter. It was one of those gray, drizzly Sundays when everything outside looked damp and uninviting. My kitchen was calling, but not in a “let’s-make-something-complicated” way. I wanted something simple, comforting, and ideally made with ingredients I already had because, honestly, the idea of going to the store? No, thank you.
Enter my bag of carrots, a slightly-too-old piece of ginger (you know, the kind you debate tossing but don’t), and a half-empty bottle of white wine that had been hanging out in my fridge since I made risotto weeks ago. I didn’t have a plan—I just started chopping and throwing things into a pot, hoping for the best.
What came out was this Carrot Ginger Soup. And let me tell you, it was everything I didn’t know I needed. It’s sweet and creamy, with just enough zing from the ginger to make it interesting. My partner, who usually considers soup a “side dish,” actually said, “This is really good,” which, if you knew him, is basically like winning a Michelin star.
Now, it’s my go-to when I want something that feels like a big warm hug—especially on those days when life feels just a little too hectic.
Why You’ll Love This Carrot Ginger Soup Recipe?
Let’s get one thing straight: this soup isn’t just for carrot lovers (although, if you are, you’re in for a treat). Here’s why it’s a winner:
- It’s comforting without being boring. The ginger adds just the right amount of spice, and the curry powder gives it depth.
- It’s simple. No fancy techniques here—just chop, sauté, simmer, and blend.
- It’s adaptable. Want it spicier? Creamier? You can tweak it to your heart’s content.
- It’s healthy but doesn’t feel like “health food.” Carrots, ginger, and garlic are all packed with goodness, but the soup feels indulgent thanks to the butter and wine.
Basically, it’s like your favorite cozy sweater—warm, reliable, and surprisingly stylish.
Ingredient Notes:
Here’s why each ingredient plays its part in this magical soup:
- Carrots: They’re the star, bringing sweetness and that gorgeous color. Pick fresh ones if you can; they make all the difference.
- Fresh ginger: The zingy kick that gives this soup its personality. Start small if you’re not sure about the heat, but don’t skip it.
- Garlic: Because, let’s face it, every good soup starts with garlic.
- Yellow onion: It’s the base that makes everything else taste better.
- Chicken broth: Low-sodium is ideal, so you can control the salt. Veggie broth works too if you want to keep it vegetarian.
- White wine: It’s optional, but it adds a nice tang and a little bit of sophistication (and gives you an excuse to pour yourself a glass while cooking).
- Curry powder: Just a pinch takes this soup from good to great. Adjust to taste.
- Lemon juice: The secret weapon for brightening up all the flavors.
- Chives: A fresh, herby garnish that makes the soup feel finished and fancy.
Pro Tip: If your carrots are looking a little sad, roasting them first can bring out their natural sweetness and add an extra layer of flavor.
How To Make Carrot Ginger Soup?
Cooking this soup is as simple as it gets. Here’s how to make it happen:
- Start with the aromatics:
Melt the butter in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Let them sauté for 15 to 20 minutes until soft and fragrant. This is where the flavor party starts, so don’t rush it. (Your kitchen will smell amazing—prepare for everyone to ask, “What’s cooking?”) - Build the base:
Add the chicken broth, carrots, and white wine. Bring everything to a boil, then reduce the heat and let it simmer for about 40 minutes. This is your soup doing the heavy lifting while you scroll Instagram or catch up on emails. - Blend to perfection:
Once the carrots are tender, it’s time to puree. Use an immersion blender to blend everything until it’s smooth and creamy. No immersion blender? No worries. A regular blender works too—just blend in batches and be careful with the hot liquid. - Finish with flair:
Stir in the lemon juice, salt, pepper, and curry powder. Taste as you go and adjust the seasoning if needed. Ladle the soup into bowls or mugs, sprinkle with fresh chives, and serve with a side of crusty bread (highly recommend).
Want To Save This Recipe?
Storage Options:
This soup is one of those dishes that tastes even better the next day. Here’s how to store it:
- Refrigerator: Keep leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
- Freezer: Freeze in individual portions for up to 3 months. Let it thaw in the fridge overnight before reheating.
Variations and Substitutions:
This soup is super versatile, so feel free to get creative:
- Make it vegan: Swap the butter for olive oil and use vegetable broth instead of chicken broth.
- Add creaminess: Stir in a splash of coconut milk or heavy cream after blending for a richer texture.
- Spice it up: Add a pinch of cayenne or some fresh chili if you’re feeling adventurous.
- Experiment with garnishes: Try toasted pumpkin seeds, a swirl of Greek yogurt, or a drizzle of olive oil instead of chives.
What to Serve with Carrot Ginger Soup?
This soup is lovely on its own, but pairing it with the right sides takes it to another level:
- Crusty bread: Because what’s soup without bread to dip?
- A fresh green salad: Something tangy with a vinaigrette complements the creamy soup perfectly.
- Grilled cheese: Not traditional, but when has that ever stopped us?
- Roasted veggies: Try Brussels sprouts or cauliflower for a hearty, veggie-packed meal.
Frequently Asked Questions:
Can I use baby carrots instead of regular ones?
Yes! Baby carrots are just as sweet and save you some peeling time.
Is this soup spicy?
Not really—it has a gentle warmth from the ginger and curry powder, but it’s not overwhelming. You can always add more spice if you like.
Can I make this soup ahead of time?
Absolutely! It’s one of those soups that actually tastes better the next day as the flavors meld together.
So, what do you think? Ready to cozy up with a big bowl of this Carrot Ginger Soup? I’d love to hear how it turns out for you—share your tweaks, tips, or even that first bite moment. Let’s keep the soup conversation going!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Carrot Ginger Soup
Ingredients
- ¾ stick unsalted butter
- 1 large yellow onion chopped
- ½ cup fresh ginger chopped (adjust to taste)
- 5 cloves garlic minced
- 7 cups low-sodium chicken broth or vegetable broth for vegetarian
- 1½ pounds carrots peeled and cut into ½-inch pieces
- 1 cup dry white wine optional
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt adjust to taste
- 1 teaspoon freshly ground black pepper or more to taste
- ⅛ teaspoon curry powder or to taste
- 1 tablespoon snipped fresh chives for garnish
Instructions
Sauté the aromatics:
- In a large pot, melt the butter over medium heat. Add the chopped onion, ginger, and garlic. Cook for approximately 15 to 20 minutes, stirring occasionally, until the onion becomes soft and translucent, and the ginger and garlic are fragrant.
Add the base ingredients:
- Pour in the chicken broth, followed by the carrots and white wine. Bring the mixture to a boil over high heat, then reduce the heat to medium. Allow it to simmer, uncovered, for approximately 40 minutes, or until the carrots are tender and easily pierced with a fork.
Blend the soup:
- Using an immersion blender, puree the soup directly in the pot until it achieves a smooth and creamy consistency. If an immersion blender is unavailable, carefully transfer the soup in batches to a countertop blender, ensuring it is blended thoroughly.
Season and finish:
- Stir in the lemon juice, salt, black pepper, and curry powder. Taste and adjust the seasoning as needed to suit your preferences.
Serve and garnish:
- Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chives. Serve immediately with your choice of side dish or bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
