carrot ginger soup

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:

• Veg soup
• Corn soup
• Tomato soup
• Palak soup
• Manchow soup

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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Carrot Ginger Soup

4.67 from 6 votes

This vegan carrot ginger soup is an easy recipe of a comforting soup made with carrots and spiced with ginger.

Author:Dassana Amit

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Course:side dish

Cuisine:world

Servings (change the number to scale):3

(1 CUP = 250 ML)

Ingredients

• 350 grams carrot or 3 delhi carrots
• 8 grams ginger or 1 tablespoon chopped ginger
• 60 grams onion or ⅓ 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. 
• 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.

Nutrition Info (approximate values)

Nutrition Facts

Carrot Ginger Soup

Amount Per Serving

Calories 99 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 865mg38%

Potassium 402mg11%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 6g7%

Protein 1g2%

Vitamin A 19490IU390%

Vitamin C 8.3mg10%

Calcium 48mg5%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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