This creamy soup made from carrots, ginger, onions, curry powder, and chicken or vegetable broth is simmered deliciously slowly for 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 you have a crowd coming and time is getting short: Purchase frozen chopped carrots — you won’t need to peel or slice them.–Matthew Mead
We’ve also had success using baby snacking carrots. They, too, are already peeled and, besides being sweeter, they take no time too cook
Carrot Ginger Soup
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 8
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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.