Carrot Ginger Soup
Carrot ginger soup is a yummy, healthy soup that's perfect for a cold Autumn or Winter's day... although I, personally, enjoy it year-round!
Full of fresh vegetables but still, somehow, a favorite for many children who are picky-eaters, this soup is a real winner! It's low fat (or can even be fat-free) and, depending on what liquid you use as a base and whether or not you add cream to the soup, you can easily make it vegetarian or even vegan.
Here's the easiest recipe we've found for this wonderful soup. Like it a little spicier? Or need it to be fat-free? Read the recipes below.
Simple Carrot Ginger Soup Recipe
- 1 medium Red Onion, diced
- 2 Tablespoon Olive Oil
- 4 Tablespoon fresh Ginger, minced
- 2-4 cloves garlic, minced
- 3 cups Vegetable Broth
- 1½ cups Carrots, peeled and chopped or sliced
- ¼ cup Orange Juice
- Salt and Pepper to taste
- Heavy Cream or Milk (optional)
- In large pot, heat olive oil over medium heat.
- Add red onions and cook until soft and translucent. Do not brown!
- Add ginger and garlic, and cook 2-3 minutes or until soft.
- Add broth, carrots, and orange juice.
- Bring to a boil.
- Reduce heat and simmer, stirring frequently, 20-30 minutes or until carrots are very soft.
- Puree soup in a blender (or food processor.) You may need to do this in several small batches.
- Return soup to pot and heat, stirring constantly. Thin with additional broth as needed.
- Add with salt and pepper to taste.
If you LOVE ginger, like I do, then here's a recipe with a lot of oomph! If you're not quite a ginger fan (or if you're cooking for young, picky eaters,) this recipe is STILL delicious - Just cut the ginger in half.
Zesty Carrot Ginger Soup
- ½ medium Butternut Squash
- 2 Tablespoons Olive Oil
- 1 Onion, diced or chopped
- 1 pound Carrots, peeled and diced
- 3 cloves Garlic, crushed or minced
- 2 Tablespoons fresh Ginger, peeled and thinly sliced
- 4 cups Water (or chicken broth for a more full taste)
- ¼ teaspoon Salt
- 1/8 teaspoon Pepper
- 1/8 teaspoon ground Cinnamon
- ¼ cup Heavy Cream (optional)
- Preheat the oven to 350 degrees F.
- Grease baking dish.
- Cut butternut squash in half (if not already halved.)
- Scoop out seeds and place squash onto a greased baking dish with the cut side down.
- Bake at 350 degrees for 30-40 minutes, or until squash is soft enough to squeeze with oven mitts on.
- Prepare other ingredients (onion, carrots, garlic, ginger) while squash is cooling.
- Once cool, scoop the squash insides out of the skin (place in bowl for later) and discard the skin.
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and garlic.
- Cook the oil, onion, and garlic mixture, stirring continuously, until onion becomes translucent.
- Add water, squash, carrots and ginger.
- Bring to a boil, reduce heat slightly, and cook for 20 minutes or until vegetables are soft, stirring frequently.
- Puree the mixture in a blender (or food processor.) You may need to do this in several batches. If soup is too thick (should be a thick, creamy soup,) add small amounts of boiling water to thin.
- Return soup to saucepan and heat thoroughly. Season with salt, pepper and cinnamon.
- Garnish with carrot shavings, leeks, or by pouring a swirl of heavy cream on top of individual bowls of soup.
Although almost every variation of carrot ginger soup is full of healthy, fresh ingredients, this recipe is completely vegetarian and fat-free:
Fat-Free Carrot Ginger Soup
- 2 lbs Carrots, peeled and sliced
- 4 cups Water
- 1 Tablespoon Vegetable Broth
- 1 1/2 cups Onion, chopped
- 2 Tablespoon fresh Ginger, grated
- 2-4 medium cloves Garlic, minced
- 1 1/2 teaspoon Salt
- 1/4 teaspoon Cumin
- 1/4 teaspoon ground Fennel
- 1/4 teaspoon Allspice
- 1/4 teaspoon dried Mint
- 3-4 Tablespoons fresh Lemon Juice
- Several teaspoons of Bbuttermilk or Plain Fat-Free Yogurt - to drizzle on top (optional)
- In a medium saucepan, heat water and peeled and sliced carrots.
- Cover and bring to a boil.
- Simmer about 10 minutes or until tender.
- While simmering, heat the broth in a separate skillet.
- Add onions and saute over medium heat for about 5 minutes.
- Add ginger, garlic, salt, cumin, fennel, allspice, and mint.
- Reduce heat to low and cook another 8-10 minutes or until onions are very soft.
- Stir in lemon juice.
- Puree both mixtures together in a blender (or food processor.) You may need to do this in several small batches.
- Transfer soup to a large pot and heat, stirring constantly.
- Garnish with carrot shavings, buttermilk drizzled on top, or a dollop of fat-free plain yogurt on each individual serving.
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