Carrot Ginger Soup Recipe

Introduction

This vibrant Carrot Ginger Soup is a comforting blend of sweet carrots and zesty ginger, perfect for warming up on a chilly day. It’s simple to prepare and packed with fresh flavors that brighten each spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 teaspoons minced fresh gingerroot
• 4 large carrots, peeled and chopped
• 3 cups vegetable broth
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• Additional lemon zest, optional

Instructions

1. Step 1: In a Dutch oven or stockpot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until tender, about four to five minutes.
2. Step 2: Add the minced garlic and ginger to the pot and cook for one minute more, stirring to combine.
3. Step 3: Stir in the chopped carrots, vegetable broth, grated lemon zest, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the carrots are tender, about 10 to 12 minutes.
4. Step 4: Using a blender or immersion blender, pulse the soup until it reaches your desired consistency—smooth or slightly textured.
5. Step 5: Stir in the fresh lemon juice. Serve hot, garnished with additional lemon zest if you like.

Tips & Variations

• For a creamier texture, add a splash of coconut milk or cream before blending.
• Substitute fresh ginger with ground ginger if necessary, using about 1/2 teaspoon.
• Add a pinch of cayenne pepper for a spicy kick.
• Serve with crusty bread or a dollop of yogurt for extra comfort.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this soup?

Yes, frozen carrots can be used as a convenient alternative. Just adjust the cooking time slightly, since frozen carrots may become tender faster.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and plant-based ingredients, making it vegan-friendly.

Carrot Ginger Soup Recipe

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★★★★★

4.5 from 109 reviews

A bright and flavorful Carrot Ginger Soup that combines the sweetness of carrots with the zing of fresh ginger and lemon. This easy-to-make, creamy soup is perfect as a comforting appetizer or a light meal, made with simple ingredients and cooked on the stovetop.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Soup Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 teaspoons minced fresh gingerroot
• 4 large carrots, peeled and chopped
• 3 cups vegetable broth
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• Additional lemon zest, optional for garnish

Instructions

1. Cook the veggies: In a Dutch oven or stockpot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until tender and translucent, about 4 to 5 minutes. Add the minced garlic and fresh ginger; cook and stir for an additional 1 minute to release their aromas.
2. Simmer the soup: Stir in the peeled and chopped carrots, vegetable broth, grated lemon zest, salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 to 12 minutes or until the carrots are very tender.
3. Blend the soup: Carefully transfer the hot soup to a blender or use an immersion blender directly in the pot. Pulse or blend until the soup reaches your desired smoothness or consistency.
4. Finish and serve: Stir in the fresh lemon juice for brightness and adjust seasoning if needed. Serve the soup hot, garnished with additional lemon zest if desired for an extra pop of citrus flavor.

Notes

• Use fresh ginger for the best flavor; powdered ginger will alter the taste significantly.
• For a creamier texture, add a splash of coconut milk or cream when blending.
• This soup can be made ahead and stored in the refrigerator for up to 3 days.
• Adjust the thickness by adding more broth or water if needed after blending.

Keywords: carrot soup, ginger soup, vegan soup, healthy soup, easy soup recipe, lemon zest soup