This Healthy Carrot Ginger Soup is perfect to make for a weeknight dinner. It takes less than 30 minutes to cook this easy creamy soup and is super healthy and delicious. Pair it with grilled vegetables or chicken for a filling meal. Here is how to make it.
One of the things about living in cities like Bangalore and Pune is that you can enjoy the best of all weather 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 and healthy soups all year round.
I make sure that I use as many vegetables as I can, as it also a great way to feed my family those essential vegetables, especially my kid.
And therefore, one of the soups that I make very often and is also a family favorite, is this Healthy Carrot Ginger Soup.
Easy to make and full of flavors, you should include this one in your meals.
I like to make this soup, especially in Winters, because that’s when fresh carrots hit the local market.
During this time of the year, the carrots are tender and bright red and the freshness of them reflects in the taste and color of the soup.
About the recipe
It is a simple soup made with a combination of carrots, ginger, onion, and garlic.
Vegetable stock is added into the mixture, boiled and then pureed.
It is then subtly flavored with salt, black pepper powder, and lemon juice.
I like to garnish it with fresh cream and parsley, but you can completely avoid cream if you are looking for a healthier alternative.
You can roast the carrots too, to make this soup and it will give it an earthy flavor.
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.
To make this 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 an 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 it Vegan?
To make a 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.
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 Garlic Knots or any crusty bread.
I have made a basic recipe for this soup, but you can add any of the following ingredients and make a new variation whenever you feel like it.
Also do let me know if you would like to add anything else in this soup which I have not.
- Butternut Squash
- Red Lentils
- Coconut Milk
- Curry Powder
- Thai Curry Paste
- Sweet Potato
- Cashew Cream
- You can roast the carrots and then add it to the soup. This roasted carrot ginger soup tastes very earthy and delicious.
- To make a vegan version, skip adding butter and garnish with coconut cream instead of fresh cream.
Can you freeze it?
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, reheat it once again and it is good to serve.
Pro Tips by Neha
Adjust the amount of black pepper according to your taste.
You can replace vegetable stock with chicken or beef stock if you wish to.
If making this soup for toddlers, skip adding black pepper powder.
Add little sugar or jaggery if the carrots are not sweet.
You can make this soup in a pressure cooker to fasten the process.
If you like very creamy soup, pass the soup through a soup strainer.
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Step by Step Recipe
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
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 300 g Carrot (Peeled and cubed)
- 2 teaspoon Ginger (Grated)
- ¼ cup Onion (Chopped)
- 4-5 cloves Garlic
- 3 cups Vegetable Stock
- 2 cups Water
- Salt to taste
- ¼ teaspoon Black Pepper Powder
- 1 tablespoon Lemon Juice
- 1 tablespoon Parsley (Chopped)
- 1 tablespoon Fresh Cream
- 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.