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Nourishing Carrot Ginger Soup

carrot ginger soup in white bowl

This carrot ginger soup is exactly the type of food I start to crave once the holidays have passed. Cookie exchanges and rich meals seem to be the name of the game this time of year, but once January hits I’m usually ready for a reset. This simple carrot ginger soup recipe is deeply flavorful and nourishes the body as well as soul. I know I’ll turn to it time and again in the cold months of winter and even early spring, when I need something comforting but healthy.

What goes into carrot ginger soup?

carrots, ginger, onions, garlic, and parsley

This easy soup recipe relies on staples that you may already have in your pantry and fridge. It’s filled with ingredients high in antioxidants and with anti-inflammatory properties, and is the sort of soup I would love to have on hand if I were feeling under the weather. As an added bonus for those who have eating restrictions, this soup is dairy free and vegan.

  • Carrots: Carrots form the bulk of this simple soup recipe. High in flavor as well as in antioxidants, vitamins, and minerals, they infuse the soup with good-for-you flavor.
  • Aromatics: And a lot of them! Ginger, onions, and garlic all help to balance out the sweetness of the carrots. Ginger is particularly good for you — studies show its helps reduce inflammation and bolster the immune system.
  • Tomato paste: For a bit more depth of umami flavor.
  • Vegetable stock: Adds flavor to the soup. (You can use water in a pinch, but you may need to adjust seasoning accordingly.)
  • Salt, pepper, and optional cardamom or cinnamon: You can season this soup with cardamom or cinnamon to add a touch more sweetness, if you’d like.
  • Dash of apple cider vinegar: Just a splash evens out all the flavors.
  • Extra virgin olive oil: Because no recipe of mine would be complete without it.
  • Parsley or cilantro for garnishing. Optional but beautiful!

How to make the soup

carrot ginger soup in blender

This carrot ginger soup requires very little active time — the hardest parts are chopping your veggies and cleaning your blender or immersion blender. Either will work, though I found that a stand blender produced a smoother soup.

  1. Heat olive oil over medium-high flame and sauté onions and grated ginger. Once onions begin to soften, after about 3 minutes, add minced garlic and optional cardamom or cinnamon and cook until fragrant, about 30 seconds.
  2. Add tomato paste, allowing to come into contact with the bottom of the pan for about 30 seconds before incorporating into onion mixture. (This brings out more of the flavor.)
  3. Season generously with salt and pepper.
  4. Add chopped carrots and mix well before adding 4 cups of vegetable stock.
  5. Cover, bring to a boil, and then reduce to simmer. Cook for about 30 minutes, until carrots are tender.
  6. Remove from heat and allow to cool before blending in a normal blender or with an immersion blender.
  7. Return to heat and add one to two cups of water, depending on how thick you’d like your soup. Stir in apple cider vinegar and heat through.
  8. Taste and adjust seasoning as necessary before garnishing and serving.

What to serve with this soup

I had a big bowl of this soup for lunch with a hunk of crusty bread and was satisfied. You could also serve it with my spinach salad with lemon dressing and parmesan, avocado toast, grilled cheese, or a turkey sandwich. If you like this soup, I think you’ll also love my comforting roasted butternut squash soup.

If you make this carrot ginger soup, please leave a rating and comment below! Your comments help other readers find this recipe and decide whether to make it.

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Carrot Ginger Soup

This carrot ginger soup is warming and nourishing, perfect for a chilly day. 

  • Author: A Tavola Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: about 8 1-cup servings 1x
  • Category: Lunch and Dinner
  • Method: Stovetop
  • Cuisine: American
Scale

Ingredients

  • 3 tbsp extra virgin olive oil 
  • 1 medium onion, chopped 
  • 3 cloves of garlic, minced 
  • 2 heaping tbsp freshly grated ginger, from about 1 2-in piece of ginger (see notes)
  • 1/2 tsp cardamom or cinnamon, optional 
  • 1 tbsp tomato paste 
  • Salt and pepper to taste
  • 1.5 lb carrots, roughly chopped 
  • 4 cups vegetable stock 
  • 12 cups water, to thin soup to desired consistency 
  • 1 tsp apple cider vinegar 

Instructions

  1. Heat olive oil over medium-high flame and sauté onions and grated ginger. Once onions begin to soften, after about 3 minutes, add minced garlic and optional cardamom or cinnamon and cook until fragrant, about 30 seconds.
  2. Add tomato paste, allowing to come into contact with the bottom of the pan for about 30 seconds before incorporating into onion mixture. (This brings out more of the flavor.)
  3. Season generously with salt and pepper.
  4. Add chopped carrots and mix well before adding 4 cups of vegetable stock.
  5. Cover, bring to a boil, and then reduce to simmer. Cook for about 30 minutes, until carrots are tender.
  6. Remove from heat and allow to cool before blending in a normal blender or with an immersion blender. (See notes)
  7. Return to heat and add one to two cups of water, depending on how thick you’d like your soup. Stir in apple cider vinegar and heat through.
  8. Taste and adjust seasoning as necessary before garnishing and serving.

Notes

  • Ginger is easiest to grate when it’s frozen. If your ginger is frozen, no need to peel. If not frozen, peel before grating with a good grater and zester or running through a garlic press.
  • I found that a stand blender produced a smoother soup than an immersion blender.

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