Carrot Ginger Soup recipe with step by step photos. This vegan carrot ginger soup is an easy recipe of a comforting soup made with carrots and spiced with ginger.
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. You can also check this creamy one pot thick Carrot soup.
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.
How to make carrot ginger soup
1. Rinse, peel and chop 350 grams carrots 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 saucepan. 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 of 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 stovetop again and heat carrot ginger soup on a low flame. For a slightly thin consistency, you can add some more water.
19. When the 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.
If you are looking for more Soup recipes then do check:
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Carrot Ginger Soup
By Dassana Amit
Ingredients
- 350 grams carrot or 3 delhi carrots
- 8 grams ginger or 1 tablespoon chopped ginger
- 60 grams onion or â…“ cup chopped onions
- 2 cups water or add as required
- salt as required
- ¼ teaspoon black pepper 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
Instructions
preparation
- 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 stovetop again and heat on a low flame. For a slightly thin consistency, you can add some more water.
- When the 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.
Notes
- 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.Â
- Instead of olive oil, you can use butter.Â
- If the carrots are not sweet, then you can add ½ to 1 teaspoon jaggery or sugar for a sweet taste in the soup.Â
- Instead of cooking in a pan, you can also pressure cook for 1 whistle.
Nutrition Info Approximate values
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thank you so much i will try this today only afterwards i will give my comment
This soup turned out so tasty.So simple and quick to prepare.I have tried so many of your recipes in the last 10 months and each of them has been a hit.Thanks for igniting in me a passion to cook which was never there before.
thank you winnie for this lovely feedback. glad to read it. happy cooking.
Is it possible to use a pressure cooker for this recipe?
yes you can use pressure cooker. cook for 1 to 2 whistles and add 1.5 cups water.