Soups are easy to make and comforting to body and soul. With its vibrant color, velvety texture, and a burst of refreshing flavors, this creamy Ginger Carrot Soup is a palate-pleaser.
But it's not just delicious, it's also packed with nutrients and health benefits that will make you want to whip up a batch right now.
Get ready to fall in love with this heartwarming soup that will leave you feeling both satisfied and nourished.
Soup is so simple to make at home. Chop up some veggies, toss them in some broth, add some extras like meat, noodles, rice, you name it and about 20 minutes of simmering later you are done. Vary any or all of the ingredients to create an almost limitless menu of different dishes.
Why would you buy canned soup?
What type of carrots should I use?
Carrots actually come in a variety of hues from white to red and purple, but most grocery stores will only carry orange. The different colors give the carrots slightly different phytonutrients:
- orange beta carotene
- red lycopene
- purple anthocyanins
- yellow xanthophyll
There's nothing wrong with orange carrots, I used them for this recipe. But if you can get your hands on some other colors at the Farmer's Market or CSA, go ahead and use them. I think it would be gorgeous with some purple or red.
Creamy Ginger Carrot Soup Ingredients
All this recipe takes is some simple produce and fresh herbs, plus a little dairy. Fresh is best with the garlic, ginger and thyme. If all you have is dried, start with 1 teaspoon of ginger and garlic and ½ teaspoon of thyme. Add more at the end of cooking if desired.
- carrots
- red or orange bell pepper
- sweet or yellow onion
- garlic cloves
- fresh ginger
- fresh thyme leaves
- vegetable or chicken broth
- extra virgin olive oil (or other cooking oil)
- salt and pepper
- half & half (or milk or non-dairy substitute)
Using milk or a non-dairy substitute will result in a less creamy soup. Still delicious, just not as creamy. Make sure it is at room temperature before adding to the soup to prevent curdling.
More Carrot Recipes from #OurFamilyTable
Carrots are quick growing so they are pretty much in season year round. Which is great because there is more time to enjoy these delightfully easy carrot recipes:
Easy Carrot Recipes
- Carrot Cake Blondies from Creative Cynchronicity
- Julia Child's Braised Carrots from Jen Around the World
- Spicy Pork and Carrot Peanut Noodles from A Kitchen Hoor's Adventures
- Tadka Carrot Salad (redo) from Magical Ingredients
- Thai Shrimp Soup from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small sweet or yellow onion (diced)
- 3-4 cloves garlic (minced)
- 1½ pounds carrots (diced)
- 1 medium red or orange bell pepper (diced)
- salt and pepper (to taste)
- 3 cups vegetable broth (preferably organic)
- 1 tablespoon fresh ginger (minced)
- 2 teaspoon fresh thyme leaves
- ⅓ cup half & half (or non dairy substitute) (room temperature)
Instructions
- Heat olive oil in a medium to large sauce pan over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.2 tablespoon extra virgin olive oil, 1 small sweet or yellow onion, 3-4 cloves garlic, 1½ pounds carrots, 1 medium red or orange bell pepper, salt and pepper
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, about 10-15 minutes.3 cups vegetable broth, 1 tablespoon fresh ginger, 2 teaspoon fresh thyme leaves
- Remove from heat and puree mixture with an immersion blender until smooth. Or pour into a blender or food processor and puree.
- Return to medium heat and add half & half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately.⅓ cup half & half (or non dairy substitute)
Sound fabulous? Share it!
more carrot recipes
Until next time, happy eating!
~Audrey
Leave a Reply