This Healthy Carrot Ginger Soup is perfect to make for weeknight dinner. It takes less than 30 minutes to cook this creamy soup and is super healthy and delicious. Pair it with grilled vegetables or chicken for a filling meal. Here is how to make Carrot Ginger Soup Recipe.
One of the things about living in cities like Bangalore and Pune is that you can enjoy the best of all weathers at any time of the year (mostly). The temperature is neither too high nor too low any time of the year. It’s always moderate and pleasant with mornings and evenings slightly cooler than the day.
This is one of the reasons I can enjoy hearty healthy soups all year round. This healthy carrot ginger soup recipe is a family favourite and I make it quite often for dinner. But there nothing like making this soup using the fresh carrots which are only available in winters.
During this time of the year, the carrots are tender and bright red and the freshness of them reflects in the taste and colour of the soup.
You can roast the carrots too to make this soup and it will give it an earthy flavour. Just slice and roast the carrots with some olive oil, salt and pepper and use them to make this soup. I am sure you will love this version too.
If you are not too keen on making it very healthy, a dollop of sour cream will take it a notch higher. You can also make a version with coconut milk in it. I sometimes add orange zest and orange juice to my soup which makes it very refreshing.
How to make Carrot Ginger Soup?
To make this Carrot Ginger Soup, start by heating olive oil and butter in a pan. You can skip adding butter and just use olive oil to make it even healthier.
Next up add the carrots along with onion, ginger and garlic and cook them until everything is softened and nicely cooked. Blend the soup using a immersion blender or a regular blender and then add the seasoning to it.
You can garnish the soup with fresh parsley, fresh cream and sunflower seeds like I did or just keep it simple.
How to make Vegan Carrot Ginger Soup?
To make vegan version of this soup, replace butter with olive oil and fresh cream with any nut based cream like coconut cream, cashew cream etc. You can even skip adding soup in the recipe.
What to serve with Carrot Ginger Soup?
Pair this soup with Spicy Baked Basa for a filling meal. I also like to serve grilled cheese with this soup as it makes it quite filling.
You can serve it with bread rolls or any crusty bread.
Variations of Carrot and Ginger Soup
I have made a basic recipe of carrot ginger soup, but you can add any of the following ingredients and make a new variation whenever you feel like. Also do let me know if you would like to add any thing else in this soup which I have not.
- Apple
- Butternut Squash
- Pumpkin
- Red Lentils
- Coconut Milk
- Curry Powder
- Thai Curry Paste
- Sweet Potato
- Cashew Cream
- You can roast the carrots and then add it in the soup. This roasted carrot ginger soup taste very earthy and delicious.
- To make a vegan version, skip adding butter and garnish with coconut cream instead of fresh cream.
Can you freeze Carrot Ginger Soup?
Yes, very well. This soup can be made in bulk and then divide it into small portions. Just thaw the soup for 2-3 hours on the kitchen counter, re heat it once again and it is good to serve.
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How to make Carrot Ginger Soup Step by Step
Heat butter and olive oil in a pan.
Add carrot, ginger, onion and garlic and saute for 6-8 minutes.
Add vegetable stock and water and cook on medium low heat for 20-25 minutes.
Remove the pan from heat and let the soup cool down. Blend the soup in a blender until smooth.
Add salt, black pepper powder and lemon juice and mix well. Garnish with parsley and fresh cream. Serve hot.
Carrot Ginger Soup Recipe
30 Minute Healthy Carrot Ginger Soup
30 Minute Healthy Carrot Ginger Soup is perfect to make for weeknight dinner. It takes less than 30 minutes to cook it and is super healthy and delicious. Pair it with grilled vegetables or chicken for a filling meal.
Ingredients
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 300 g Carrot Peeled and cubed
- 2 tsp Ginger Grated
- 1/4 cup Onion Chopped
- 4-5 cloves Garlic
- 3 cups Vegetable Stock
- 2 cups Water
- Salt to taste
- 1/4 tsp Black Pepper Powder
- 1 tbsp Lemon Juice
- 1 tbsp Parsley Chopped
- 1 tbsp Fresh Cream
Instructions
Heat butter and olive oil in a pan
Add carrot, ginger, onion and garlic and saute for 6-8 minutes.
Add vegetable stock and water and cook on medium low heat for 20-25 minutes.
Remove the pan from heat and let the soup cool down.
Blend the soup in a blender until smooth.
Add salt, black pepper powder and lemon juice and mix well.
Garnish with parsley and fresh cream.
Serve hot.
Recipe Notes
To make vegan version of this soup, replace butter with olive oil and fresh cream with any nut based cream like coconut cream, cashew cream etc.
You can roast the carrots for a more robust flavour.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Malthi
Hi Neha, delicious recipe. but the last image of the soup looks light orange but the final cover image is a deep yellow colour. Did you add anything else in the final step?
Neha Mathur
The step by step picture was shot at night and the final one during the day. That has made the change in colour.