Carrot Ginger Soup

This is one of my tried and true recipes that I've been making for years but for some reason never thought to put on weelicious. Long before I was married or had kids, when my best friend and I were living together, this soup was in my weekly recipe rotation. Like many kids who shun their veggies, my friend was hard to cook for, but she absolutely loved this naturally sweet soup.

Preparation takes minimal effort and once Kenya saw me take out the hand blender, I don't think he cared how it tasted as long as he got to help me make it. Once the ingredients were cooked and nice and tender, I let Kenya use the hand blender to mix it up, making the soup super creamy (without using any dairy, mind you). Boys sure do love their toys! I think he pureed it for what felt like 20 minutes until he finally deemed it
"just right mommy".

Nutritious, delicious and heart warming, hopefully this Carrot Ginger Soup will be in your weekly rotation all winter long!

[amd-recipeseo-recipe:166]

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Carrot Ginger Soup (serves 4)

Prep Time: 5 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 Tbsp Olive Oil
  • 1 Small Yellow Onion, diced
  • 1 16 Oz Bag Baby Carrots
  • 2 Tbsp Fresh Ginger, peeled and chopped
  • 1 Tsp Kosher Salt
  • 1 32 Oz Box Low Sodium Vegetable Stock (you could also use low sodium chicken stock)

Preparation

1. Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
2. Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
3. Puree the soup using a hand blender or in a blender until creamy and smooth.
4. Serve topped with a dollop or yogurt, sour cream or crème fraiche.

Accompaniments

plain yogurt, sour cream or crème fraiche

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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34 comments

  • Maram

    hi lovely recipe but you have not used the Ginger

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    • Cristy

      the ginger is added with the stock and carrots.

      leave a comment

  • Maryea Happy Healthy Mama

    I am adding this to my recipes to try list! When do you add the ginger?

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    • Caryn

      I added it with the carrots. It was so delicious and as always easy to prepare.

      leave a comment

  • Kathryn

    Great way to use up the baby carrots that languish in the crisper at the end of the week!

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  • Amy

    I logged on to make the eggplant burgers but came across this soup and made it instead. Simple and yummy. Thanks!

    leave a comment

  • Gaby

    What about regular carrots? They are cheaper and I hears they're healthier. Thoughts?

    leave a comment

    • Amy

      Just use a pound of regular carrots. I think she was just trying to make the recipe super easy for busy moms.

      leave a comment

  • Cheryl

    The baby carrots are not a great choice as they are soaked in chlorine.

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  • Julie

    Could dried ginger powder be used if I don't have fresh ginger?

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    • Catherine

      you can but fresh ginger tastes a lot better with this recipe since ginger is one of the star ingredients. I would use 1 Tbsp of ground ginger in this recipe since ground ginger is stronger in flavor.

      leave a comment

  • Kristal

    It's true that baby carrots are typically washed in a chlorine-and-water solution before packaging (as are other ready-to-eat fresh vegetable products) but they're not soaked in it, and they are rinsed in potable water. The point of the chlorinated water is to protect consumers' health by reducing bacteria that could cause foodborne illnesses.

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  • Kristal

    Probably a super dumb question, but is stock the same as broth? Thanks!

    leave a comment

    • Catherine

      They are both the same but different although they taste the same. Stock is make with bones and broth is made with the meat :)

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  • Kristal

    This is delicious, but I might use a tad less ginger next time. My girls thought it was a little \"spicy.\" We added sour cream and some pepitas for crunch and protein. Yum!

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  • Price

    Super yummy!!! DS loved it!!!

    leave a comment

  • Kelly K.

    I never have ginger around, but I do have ground ginger in my pantry. I think I threw in about 2 tsp.'s cuz I wasn't sure how much to use...I figured less than fresh chopped. It was still a bit too much I think and my daughter and I both thought it was too spicy. :( Thoughts on how much to try next time?

    leave a comment

    • Catherine

      When a recipe calls for 1 tsp of fresh ginger, put 1/2 tsp of ground ginger since ground ginger is more stronger in flavor than fresh.

      leave a comment

    • Tiffany

      Ginger can be kept in the freezer... It is an easy way to have it on hand when you need it .

      leave a comment

  • Melinda P

    2 Tablespoons of fresh ginger was overwhelming for us, will try just 1 Tablespoon next time, otherwise, a wonderful way to eat carrots!!

    leave a comment

  • Bridgitt

    This is seriously SOOO good! I also used half the amount of ginger, but this was *just right* for me! I am planning to make ginger carrots as a side dish, using this recipe - minus the blending. Then I can blend the leftovers for a different dish! Double duty! :) YUM!

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  • Christy

    Loved this one! I am not a big fan of carrots, but really enjoyed this. Thank you!

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  • Pamela

    Just wanted to say this is an absolutely delicious soup! It will definitely now be a regular in my meal rotation!

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  • Stacey

    I really liked it and so did one of my four kids, but three didn't despite the fact they generally like carrots. I did decrease the ginger to 1 Tbsp. as many suggested and it didn't have enough kick, so probably if I make it again, I will use the full amount of ginger recommended.

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  • Jess

    I think it's okay...kids not having it. 19 month old would barely try it. Almost 5 yr old 'momma, i only like how it looks' ;) oh well...

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  • Pris

    So can you make this in the Vitamix? I've tried to make carrot juice before in it and it turned out horrible but not cooked carrots.

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    • Catherine

      yes you can :)

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  • Tiffany

    Can this be made in the crockpot?

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  • Bren

    How about a food processor? And can this be freezed in the covered ice trays?

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    • Catherine

      Yes it can :) - You can use a food processor but I would recommend you do it in batches because it will be hot and might splatter.

      leave a comment

  • Amy

    Made this this past week, and it was delightful. I used dried ginger powder (less expensive...) and used about 2tsp, and it worked out well.

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  • Mollie

    This was fantastic. I had maroon carrots, so the color was so beautiful!

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  • Melissa

    Hi! Is this good cold?

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    • Catherine

      I like it cold or hot!

      leave a comment