carrot ginger soup recipe with step by step photos – easy recipe of a comforting carrot and ginger soup.

a few winter recipes are still in the drafts. so will be adding the recipes before the winter bids adieu. the recipe of carrot ginger soup recipe was requested by a few readers.

juicy and red delhi carrots are in the season and this soup tastes best with them. there is sweet taste in the soup coming from the carrots along with the warmth of ginger. the carrots impart a creamy texture in the soup and there is no need to add any thickening ingredient. the soup itself has a thick consistency. you can thin the soup more if you want by adding water or veg stock.

the recipe can also be made for toddlers. just skip ginger and black pepper or add very less amounts of ginger. i have cooked carrots in a pan, but you can also pressure cook carrots for one whistle.

serve carrot ginger soup as a starter or just have it plain.

if you are looking for more soup recipes then do check tomato soup, carrot tomato soup, roasted tomato soup, palak soup and tomato shorba recipe.

carrot ginger soup recipe below:

carrot ginger soup

4.6 from 5 votes

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

vegan carrot ginger soup recipe with stepwise photos. easy recipe of a comforting carrot and ginger soup.

Course:side dish

Cuisine:world

Servings:3

Calories:99kcal

Author:dassana

INGREDIENTS FOR carrot ginger soup

(1 CUP = 250 ML)

• 350 grams carrot OR 3 delhi carrots (gajar)
• 8 grams ginger OR 1 tablespoon chopped ginger (adrak)
• 60 grams onion OR ⅓ cup chopped onions
• 2 cups water or add as required
• salt as required
• ¼ teaspoon black pepper powder (kali mirch powder) or add as required
• 1 tablespoon olive oil - you can also use butter
• some fresh herb like parsley, coriander, mint, dill leaves or thyme for garnish

HOW TO MAKE carrot ginger soup

preparation for carrot ginger soup

• rinse, peel and chop 350 grams or 3 delhi carrots. 
• also chop 1 medium onion (60 grams) and 8 grams ginger. you will need 1 tablespoon chopped ginger.

making carrot ginger soup

• heat 1 tablespoon olive oil in a pan or sauce pan. add the chopped onions.
• stir and saute till the onions soften and turn translucent.
• add the chopped ginger and saute till the raw aroma of ginger goes away.
• then add the chopped carrots.
• season with salt as per taste.
• mix very well and saute the carrots for a minute.
• add 1 cup water. mix very well.
• cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.
• in between do check when the carrots are cooking.
• switch off the flame when the carrots are cooked. keep the pan aside and let the heat reduce or let the mixture become warm.
• then add everything in a grinder or blender jar.
• add ½ cup water and grind or blend to a smooth puree.
• take all pureed carrot mixture in the same pan.
• add ½ cup more water and mix very well. keep the pan on stove top again and heat on a low flame. for a slight thin consistency, you can add some more water.
• when the carrot ginger soup becomes warm or hot, then add some ¼ teaspoon black pepper powder. mix very well.
• pour in soup bowls. garnish carrot ginger soup with any fresh herb like parsley, coriander, mint, dill leaves or thyme. leftovers can be refrigerated and then warmed up before serving.

RECIPE TIPS

tips for making carrot ginger soup recipe

• black pepper can be added more or less as per your requirements.
• for toddlers and small kids, skip ginger and black pepper or add less amounts of ginger. 
• instead of olive oil, you can use butter. 
• if the carrots are not sweet, then you can add ½ to 1 teaspoon jaggery or sugar for a sweet taste in the soup. 
• instead of cooking in a pan, you can also pressure cook for 1 whistle.

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how to make carrot ginger soup recipe:

1. rinse, peel and chop 350 grams or 3 delhi carrots. also chop 1 medium onion (60 grams) and 8 grams ginger. you will need 1 tablespoon chopped ginger.

2. heat 1 tablespoon olive oil in a pan or sauce pan. add  the chopped onions.

3. stir and saute till the onions soften and turn translucent.

4. add the chopped ginger and saute till the raw aroma of ginger goes away.

5. basically sauté ginger for some seconds.

6. then add the chopped carrots.

7. season with salt as per taste.

8. mix very well and saute the carrots for a minute.

9. add 1 cup water. mix very well.

10. cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.

11. in between do check when the carrots are cooking.

12. switch off the flame when the carrots are cooked.

13. keep the pan aside and let the heat reduce or let the mixture become warm.

14. then add everything in a grinder or blender jar. you can even blend with an immersion blender or electric blender directly in the pan itself.

15. add ½ cup water and grind or blend to a smooth puree.

16. take all pureed carrot mixture in the same pan.

17. add ½ cup more water and mix very well.

18. keep the pan on stove top again and heat carrot ginger soup on a low flame. for a slight thin consistency, you can add some more water.

19. when the carrot ginger soup becomes warm or hot, then add some ¼ teaspoon black pepper powder.

20. mix very well. pour in soup bowls. garnish carrot ginger soup with any fresh herb like parsley, coriander, mint, dill leaves or thyme. leftovers can be refrigerated and then warmed up before serving. for more carrot recipes, you can check this collection of 23 carrot recipes.

namaste, i am dassana

dassana

Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.