Creamy Carrot + Ginger Soup

Immune boosting, creamy, dairy-free, and totally delicious! This Carrot Ginger Soup has healthy, simple ingredients AND tons of flavor. You'll love that it comes together in under 30 minutes with simple, budget-friendly ingredients.

This easy recipe begins its life as a broth, of sorts, and with the help of your blender, turns into a delightful creamy soup perfect for cold days.

Are you looking for a simple, nutritious soup recipe? Try my Creamy Roasted Cauliflower Soup Recipe.


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Creamy Carrot soup with ginger

❓ Question: if there are 2 people in the world with the same illness and one of them has homemade soup delivered to them by a loved one and the other bears the sickness alone which do you think gets better faster?

🅰️ Okay, true answer...why would you get better when you have loved ones waiting on you and bringing you yummy food? Let's be real.

Soups becomes a special kind of medicine when made up for our family members suffering a cold or illness. The ingredients are full of nutrition and sickness fighting good stuff. But the really good part, the part that brings the most healing, is the love and care that goes into making and delivering soup.

When you hear that a friend or family member is feeling sick...make them a batch of this delicious soup and bring it over (probably leave it on the doorstep :P)

Key Ingredients:

Use fresh ginger, carrots, and parsley for the freshest of flavors. But, not a single soul is going to judge you if you pull out frozen carrots, minced jarred gingers, and dried parsley. Nope... if that's what it takes for you to get a yummy soup made, do it!

  • Carrots. Fresh carrots will always bring the best flavor but I'm not above pulling out a bag of frozen carrots when I'm in a hurry.
  • Onion. White or yellow onion works best.
  • Fresh Ginger. Don't be tempted to use ginger powder, fresh is what is needed in this soup.
  • Vegetable Broth or stock. Chicken broth is a great substitute, as well.
  • Lime Juice. Use the juice from a fresh lime. Lemon juice works fine, too.
  • Curry Powder. You could use hot sauce, instead, to get a good bit of heat that counteracts the sweetness of carrots.
  • Turmeric. Turmeric adds flavor and a whole lot of nutrition to this soup!

But you get the point. Let's be sure to take the time to make some soup recipes for our loved ones that aren't feeling well. It's okay if it comes from a can. But, if it can be this yummy soup...even better!

How to make creamy carrot soup:

  • Add a drizzle of olive oil, carrots, and onion to a large soup pot or dutch oven on medium heat.
  • Cook together for about 8 minutes, not letting brown, until carrots begin to soften.
  • Add remaining ingredients and bring to boil.
  • Let simmer about 10 minutes or until carrots are soft.
  • Remove from heat and use the immersion blender to puree.

Store:

Store carrot soup in an airtight container in the fridge for up to 3 days.
This carrot soup recipe freezes well unless real dairy products are used.
To reheat, thaw overnight in the fridge.

Tips:

  • If you don't have an immersion blender, you can use your upright blender just fine or food processor and work in batches, if needed.
  • To stretch the soup and make it more creamy try adding 1 cup of coconut milk or sour cream at the very end of the recipe!

Carrot Ginger Soup

A creamy vegan soup packed full of carrots, ginger, and a bit of turmeric. Great for immune boosting and detox AND it tastes amazing!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 4
Calories 154 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 6-7 large carrots 1.5 pounds peeled and sliced.
  • 1 large onion chopped.
  • salt & pepper to taste
  • 2 teaspoons minced ginger
  • 2 cups vegetable stock.
  • 2 cups water
  • 1 tablespoon parsley chopped.
  • 1 tablespoon lime juice could substitute lemon juice or rice vinegar
  • 1 teaspoon curry powder substitute hot sauce or eliminate, if you like
  • 2 teaspoons turmeric optional but SOO healthy!

Instructions
 

  • Add olive oil, carrots, and onion to a large soup pot on med heat.
  • Cook together for about 8 minutes, not letting brown, until carrots begin to soften.
  • Add remaining ingredients and bring to boil.
  • Let simmer about 10 minutes or until carrots are soft.
  • Remove from heat and use the immersion blender to puree.

Video

Notes

This soup is best served with a swirl of cream on top and a dash of cinnamon.
To freeze, let cool completely and then spoon into freezer bags being sure to eliminate as much air as possible from the bag before closing. Label properly and store away. To reheat, thaw in warm water enough to remove soup from bag, place into saucepan on low heat.

Nutrition

Calories: 154kcalCarbohydrates: 14gProtein: 1gFat: 11gSaturated Fat: 2gSodium: 542mgPotassium: 358mgFiber: 3gSugar: 7gVitamin A: 15621IUVitamin C: 10mgCalcium: 40mgIron: 1mg
Keyword 30 minute, healthy comfort food, soup
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

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