carrot soup recipe

This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required!

Carrot Soup Recipe with Ginger

olive oil

onions

garlic

carrots

ginger

apple cider vinegar

vegetable broth

Sea salt and fresh black pepper

maple syrup (or to taste (optional))

coconut milk

pesto (optional)

Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.

Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! The addition of full-fat coconut milk (*the soup is dairy-free!) makes this carrot soup insanely creamy and smooth. This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), paleo, dairy-free. The works!

Vegan Garam Masala Carrot Soup 

yellow onions, chopped into 1-inch pieces

(liquid state) coconut oil olive oil

2 teaspoons ground garam masala (*see note)

cayenne pepper

salt

juice of half a lime

black pepper

microgreens,

Preheat the oven to 425 degrees F (220...

Preheat the oven to 425 degrees F (220 C) with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.

Roast the carrots and onions until lightly caramelized...

Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.

Place the coconut milk (if desired, reserve about...

Place the coconut milk (if desired, reserve about 1 – 2 tablespoons for drizzling and garnishing the soup) and 1 and 1/4 cups boiling hot water in a high capacity blender. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Puree until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).

Serve the soup hot from the blender, garnishing...

Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh micrograms as desired.

Carrot Soup Recipe

leeks

garlic (minced)

butter

thyme leaves (or 1 teaspoon dried)

lemon zest

low-sodium vegetable stock (or chicken stock)

springy white wine (like Sauvignon Blanc)

sour cream (or creme fraiche)

Salt and pepper

Trim the carrots and chop them into rough 1/2-inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2-inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly—they are often sandy.

Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.

Then add the thyme, lemon zest, stock, wine, 1 teaspoon salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.

Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Lay a dish towel over the top of the blender and hold firmly as you turn the blender on. Pressure from blending hot liquids can blow the top off and burn you, so be careful—open vent, cover with towel, hold tight! Puree until smooth. Then add the sour cream to the blender and puree again.

Pour both batches back into the sauce pot and stir to blend. Serve warm.

This roasted carrot soup transforms the humble carrot into a vibrant meal.  It scores major points for being as economical as it is hearty. Make it vegetarian by using vegetable broth or add chicken breast for a protein punch.

Carrot Soup

lbs carrots (1.49)

olive oil (0.12)

salt (0.03)

Tbsp salted butter (0.50)

onion

thyme

water (0.00)

chicken broth (0.36)

heavy cream (1.12)

tsp fresh ginger (0.21)

Italian parsley (optional) (0.05)

sour cream (optional) (0.08)

Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.

While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.

Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.

Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.

When the carrots have begun to caramelize, take them out of the oven.

Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.

Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.

Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Now that the weather is getting cooler, you can warm up with this excellent apples and carrot soup recipe.

Apples and Carrot Soup

apples

potatoes

curry

cream (milk

Basil (I use purple, but you can use whatever you have on hand)

Wash and peel carrots, potatoes, and apples. Cut into small pieces.

Cut the onion and let it sweat with oil in a casserole dish.

Add carrots, potatoes, apples, curry, and vegetable broth.

Bring to a boil, then simmer for 40 minutes.

Sprinkle with basil. Serve hot.

Simple to make and full of flavour, with carrots and ginger and uses milk for a bit of creaminess.

Creamy Carrot Ginger Soup

Tablespoon vegetable oil (or other neutral oil)

Tablespoons fresh ginger (chopped)

garlic (finely chopped)

carrots (sliced)

chicken broth (or vegetable broth)

pepper

evaporated milk (or regular milk)

Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.

Puree soup using a hand held immersion blender, blender or food processor. Return to saucepan. Stir in evaporated milk. Cook over low heat 5 minutes.

Taste and adjust salt and pepper to taste.

I made this soup for a dinner party. I added 1/2 teaspoon of cardamom which I am trying in a lot of savory recipes these days. It added a very pleasant dimension to the flavor. Everyone loves this soup!
Wonderful work Jennifer!

I'm loving all these gorgeous soup recipes! There comes a time around December when I stock up on homemade soups and freeze the leftovers for easy access at any time. This will definitely be one that I make this season!

Creamy and healthy Carrot Ginger Soup Recipe made two ways. First method uses roasted carrots and the second method cooks them on the stove top with the rest of the ingredients. Both methods take about the same amount of time and delivers a nutritious and delicious soup recipe you can make all year round.

Carrot Ginger Soup Recipe

½ lbs carrots (peeled

vegetable oil (Only to be used

Kosher salt (Only to be used

black pepper (Only to be used

vegetable oil

vegetable broth (or chicken broth)

water

Kosher salt

Black pepper

Chives

creme fraiche

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Place carrots on a sheet pan lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and ½ a teaspoon of black pepper. Toss to make sure that they are fully coated. Roast in the oven for about 30 minutes.

Heat a tablespoon of oil in a medium saucepan over medium heat. Add in onion and sautee for about 5-6 minutes or until translucent. Stir in the garlic and ginger and sautee for another minute or so.

Pour in 2 cups of vegetable broth, 2 cups water, a teaspoon of kosher salt, and half a teaspoon of black pepper. Give it a quick stir. Put the lid on, bring to a boil and then let it simmer for 10 minutes or so.

When the carrots are fully roasted (and safe enough to handle) place them into the pot, give it a stir, and let it simmer for 4 to 5 minutes.

Off the heat, carefully puree the vegetables using an immersion blender until everything is nice and smooth. Put it back on the stove, add in the apple cider vinegar, and bring it to a boil one last time before serving.

Instructions for Roasted Carrot Version:

Heat a tablespoon of vegetable oil in a saucepan over medium heat. Add in the onion and carrots sautee for about 5-6 minutes. Stir in garlic and ginger and saute for about a minute or so.

Pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half a teaspoon of ground black pepper. Give it a stir, put the lid on, let it cook keeping a close eye on it for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.

Carefully puree using an immersion blender. Give it a taste and add more seasoning if necessary. Finish it off with a tablespoon of apple cider vinegar to brighten the flavors.

When it is time to serve it, ladle into bowls and top it off with a dollop of creme fraiche and chives.

For the StoveTop Version:

Fabulous soup, making this again!  At first, I was a little hesitant about fresh ginger but WOW it was awesome.

I used too much ginger   what can i add to lessen the ginger flavor

This is great and the recipe came to my inbox in a timely manner.  I accidentally bought too many carrots this weekend and it’s very cold here in the Toronto area. So Carrot Ginger soup ticked all the boxes today.  Comes together easily and the ginger is a perfect compliment to the sweet roasted carrot taste.

I make roasted carrot soup all the time but I have never made it with ginger before. It was SOOO good. I am never going back. Next, I will try your sweet potato soup. 
Love your recipes. Thanks for explaining everything in detail for beginner cooks like me.

Just finished making this wonderful soup. Roasting the carrots, I feel is the way to go. Maybe because I roast all my vegetables. Will definitely have it tonight for dinner. Yum! Yum!

https://www.youtube.com/watch?v=E-_vPEgmDHI

Best ever Carrot Ginger Soup recipe was made two different ways:
1. Roasted Carrot Ginger Soup
2. Carrot Ginger Soup made on the stovetop

Both methods are easy to make and deliver a silky smooth, creamy and delicious carrot soup that you can serve all year round. Packed with good-for-you ingredients, this soup is actually healthy and nutritious.

While it can be served just by itself, you can take to a whole new level by topping it with a dollop of Vermont Creamery’s creme fraiche for a luxurious finish.

#carrotsoup #carrotgingersoup #recipe

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Timestamps for the Carrot and Ginger Soup Recipe:

0:18 Benefits of ginger carrot soup
0:36 My favorite version of this soup
1:40 Learn how to make roasted carrot ginger soup
4:02 Learn how to make it on the stovetop
5:50 How to serve ginger carrot soup recipe
6:03 Ideas for garnishing the soup
6:20 FAQs answered
7:41 Butternut Squash soup recipe

Recipe:
Ingredients
For The Carrots:

1 ½ lbs carrots peeled or scrubbed and cut into 1-inch chunks
2 tablespoon vegetable oil 
1 teaspoon Kosher salt 
½ teaspoon ground black pepper 

For The Soup:
1 tablespoon of vegetable oil
1 large yellow onion chopped
3 cloves of garlic grated
2 teaspoons fresh ginger grated
2 cups of vegetable broth or chicken broth
2 cup of water
1 tablespoon apple cider vinegar
1 teaspoon Kosher salt
1/2 teaspoon Black pepper

As Garnish:
Chives
Dollop of creme fraiche


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Carrot Ginger Soup Recipe - Best EVER carrot soup!

When life gives you carrots, make vegan carrot soup! Vegan carrot soup is a melody of savory roasted vegetables and cashews for a melt-in-your-mouth creamy soup.

Vegan Roasted Carrot Soup

carrots ((about 6 carrots) peeled and coarsely chopped)

celery (chopped)

red onion (about 1/2 cup chopped)

raw cashews

red bell pepper (chopped)

Tablespoons Soy sauce (or Tamari)

Dijon Mustard

Tablespoons fresh dill (chopped)

sea salt

organic vegetable broth

dill (chopped)

parsley (chopped)

carrot

Pre-heat the oven to 400 degrees.

Chop all vegetables (ingredients 1-6) and put them in a large bowl with cashews.

In a small bowl or measuring cup, add dijon mustard, soy (tamari), dill, and seasonings.

Whisk together and pour over raw vegetables.

Stir the dijon/soy mixture into the vegetables.

Then, pour the coated vegetables into a casserole pan, and cover.

DO NOT ADD THE VEGETABLE BROTH.

Bake (roast) for 1 hour.

Remove from the oven, and remove the cover.

Let cool completely.

Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time.

Blend until smooth.

Transfer to a soup pot, and add the additional 2 cups of vegetable broth.

Heat on medium-low until hot and ready to serve.

Garnish with grated carrots, parsley, and dill.

I regret taking no photos of this one! This was VERY satisfying and just feel good eating it. I only added some spinach at the end. It was DIVINE! So simple and so good. &lt;3 Thanks, Kathy!

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Carrot Soup Recipe with Ginger

Vegan Garam Masala Carrot Soup

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Creamy Carrot Ginger Soup

Carrot Ginger Soup Recipe

Vegan Roasted Carrot Soup

Top 8 carrot soup recipe recipes from across the web

The most viewed carrot soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Soup Recipe with Ginger

Vegan Garam Masala Carrot Soup

Carrot Soup Recipe

Carrot Soup

Apples and Carrot Soup

Creamy Carrot Ginger Soup

Carrot Ginger Soup Recipe

Vegan Roasted Carrot Soup

The most viewed carrot soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine