This carrot and ginger soup made with readily available ingredients like onions, curry powder, and chicken or vegetable broth is simmered slowly to coax out maximum flavor. Serve hot or cold depending on the season.
This delicious soup is equally tasty hot or at room temperature, so it is a perfect addition in any season. To make things easier on yourself when time is getting short, purchase frozen chopped carrots—you won’t need to peel or slice them.–Matthew Mead
How to make this recipe even easier
We’ve also had success using baby snacking carrots. They, too, are already peeled and, besides being sweeter, they take no time too cook
☞ Contents
Carrot Ginger Soup
Ingredients
- 6 tablespoons (3 oz) unsalted butter
- 1 large (10 oz) yellow onion chopped
- 1/4 cup finely chopped peeled ginger
- 3 cloves garlic minced
- 7 cups homemade chicken stock or canned chicken broth
- 1 cup dry white wine
- 1 1/2 pounds carrots peeled and cut into 1/2-inch (12-mm) pieces
- 2 tablespoons fresh lemon juice
- Pinch curry powder
- Salt and freshly ground black pepper
- 3 tablespoons heavy cream
- Snipped chives or flat-leaf parsley leaves for garnish
Directions
- In a large stock pot over medium heat, melt the butter. Add the onion, ginger, and garlic and cook, stirring frequently, for 15 to 20 minutes.
- Add the stock, wine, and carrots. Bring the mixture to boiling over high heat. Reduce the heat to medium and simmer the mixture, uncovered, until the carrots are very tender, about 45 minutes.
- Puree the soup in the pot with a handheld immersion blender (or in batches in a food processor) until smooth and creamy. Season with the lemon juice and curry powder and add salt and pepper to taste.
- Swirl cream on top as a garnish. Sprinkle with chives or parsley. Serve hot or at room temperature. Originally published October 17, 2008.
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Recipe Testers’ Reviews
This carrot ginger soup is tasty with a tiny bit of heat.
I used baby carrots, which really cuts down on the preparation time. The directions suggest puréeing the soup using a handheld immersion blender. I used my immersion blender, but it seemed to take forever. Next time, I’d use the food processor and do the soup in batches. If you have friends who are vegetarians, you could easily substitute vegetable stock for the chicken stock. If you’re watching your sodium, the reduced sodium chicken stock is another option. In case of leftovers, this soup reheats very well in the microwave. This soup can be served with a green salad for a simple lunch. Another option would be to serve it with a sandwich.
This is a perfect fall soup packed with lots of carrot and ginger flavor. If you are not a ginger lover (I happily am), you might want to skip this one. This soup came together easily; you just need to have the time to let it simmer.
I love that the cream isn’t incorporated, as cream soups don’t always agree with me. Using the cream as a minimal optional topping along with the chives is perfect if you have lactose intolerance issues. I used a larger pinch of curry because I appreciate how the spice works with the carrots. The wine is a nice touch, but incorporating a dry cider might be even better. We served with a pear salad and some rosemary potato bread.
This soup surpassed my expectations. It had a great depth of flavour, considering it was only a handful of ingredients. I have a weakness for easy recipes that can be thrown together on a weeknight and this one checks all the boxes. The flavours melded together really nicely and nothing stood out or was overpowering. I will definitely make this soup again.
This soup surprised me. The end result was a pleasantly spicy soup with a hint of curry. The lemon juice is essential as it enhances and balances the flavors. My husband enjoyed the soup as well and thought that he would especially enjoy it if he were sick.
The immersion blender worked well with pureeing the soup but the blender would have been a bit better. Sometimes ginger bits can be a bit woody and hard to blend. I may blend the leftovers.
We loved how gingery this carrot ginger soup was. The finished product was smooth, lovely, and delicious with warm bread. I may use a tiny bit less lemon juice and a tiny bit more curry powder in the future, but it was really good just as the recipe reads. We garnished with chives, which looked lovely, but was not completely necessary for our leftovers.
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This soup is wonderful. I roasted the carrots because I love the flavour that roasting imparts and I used balsamic vinegar instead of lemon juice because I needed a last minute substitution. I gave the slowly simmered soup some love in the Vitamix and the finished product was oh-so-good! Thank you for yet another keeper recipe!
You’re welcome, Karen. I’m so glad this turned out perfectly for you. I love the suggestion of swapping in the balsamic vinegar!
Loved this soup, it was great. I did not use an immersion blender but the regular counter one, not professional grade but actually decently powerful. And I still had a few errant bits of ginger, which my toddler didn’t like, so he stopped eating halfway through although he was literally moaning for joy (he’s soup crazy by nature 🙂 Would recommend straining the soup if bits are an issue for you. Otherwise enjoy!