This Carrot Ginger Soup isn’t just a bowl of comforting warmth , it’s a protein-powered, flavor-forward hug from the kitchen, beloved by families everywhere. As a trusted, everyday staple in my home, it’s as nourishing as it is delicious, thanks to wholesome ingredients and that zingy ginger kick.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Ingredients List
- 2 lbs carrots, chopped into 1‑inch pieces
- ½ large sweet onion (about 1 cup), chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 4 cups chicken or vegetable stock (plus extra to thin, if needed)
- 4 sprigs thyme, leaves removed
- Olive oil, for roasting and sautéing
- Salt , about ½ tsp for roasting, plus more to taste
- Pepper , about ½ tsp for roasting, plus more to taste
Step‑by‑Step Instructions
- Roasting the carrots:
Preheat your oven to 400 °F. Toss the chopped carrots with 2 Tbsp olive oil, then season generously with salt and pepper (about ½ tsp each). Roast for 25–30 minutes until they’re fork‑tender and caramelized at the edges. (This step brings out the deep, natural sweetness!) - Building flavor:
While the carrots roast, heat 2 Tbsp olive oil in a large pot over medium‑high heat. Add the onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic and ginger, cooking just 30 seconds until fragrant , be careful not to let them burn! - Simmer time:
Pour in the stock and add the thyme and roasted carrots. Bring the pot to a gentle boil, then reduce to a simmer. Let everything mingle for about 20 minutes, until all the veggies are lovingly tender. - Puree to silky:
Blend until smooth , either carefully with a blender in batches (vent the lid!) or use an immersion blender right in the pot. Season with additional salt and pepper to taste. Ladle into bowls and enjoy that comforting warmth.
Pro Tips
- Boost the protein: Stir in a handful of cooked white beans or a splash of Greek yogurt for extra creaminess and protein boost.
- Ginger intensity tip: If you , like my kids , are ginger-shy, start with ½ Tbsp and add more when blending, tasting as you go.
- No blender? No problem! Use a potato masher for a chunky, rustic texture that’s still cozy and satisfying.
Nutrition Info (per serving)
- Calories: 215 kcal
- Carbs: 25 g
- Protein: 10 g
- Fat: 8 g (Saturated: 1 g)
- Cholesterol: 10 mg
- Sodium: 654 mg
- Potassium: 720 mg
- Fiber: 3 g
- Sugar: 12 g
- Vitamin A: 15,320 IU
- Vitamin C: 9.7 mg
- Calcium: 55 mg
- Iron: 1.3 mg
Flavor Experiments
- Top with a swirl of plain Greek yogurt and sprinkle with fresh chopped parsley for creamy tang + color.
- Add a pinch of curry powder or ground cumin when sautéing onions for a warming spice twist.
- Serve over garlicky croutons or with crusty whole-wheat bread for dunking.
🧊 Storage & Freezer Tips
- Fridge: Store in airtight container, refrigerate up to 5 days.
- Freezer: Let cool completely, freeze in airtight containers or bags (leave room for expansion) for up to 3 months.
- Reheat success: Warm gently on the stove or microwave until piping hot. Add a splash of stock or water to revitalize the consistency if needed.
❌ Learn From Mistakes
Once, I overblended mine until it was warmer than a sauna , you know, enthusiastically hot! Lesson learned: let soup cool slightly before blending to avoid soup-er-hot mishaps (literally!). Also, undersalting early can make the flavor fall flat , taste and adjust gradually during blending until it sings.
(Optional) FAQ
Q: Can I make this vegan?
A: Absolutely! Simply swap chicken stock for vegetable stock for a plant-based version that’s just as cozy and flavorful.
Q: Can I add cream for richness?
A: You sure can , stir in ¼ cup of heavy cream or coconut milk after blending for a luscious, silky finish.
Closing CTA
I can’t wait for you to cozy up with a bowl of this carrot ginger soup! It’s high‑protein, full of flavor, and made for everyday comfort. Give it a whirl and drop a comment letting me know how it turns out , or how your family “kid-tested” the ginger goodness. Pin it, make it… savor it!
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Carrot Ginger Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and protein-packed carrot ginger soup with a zingy ginger kick.
Ingredients
- 2 lbs carrots, chopped into 1-inch pieces
- ½ large sweet onion (about 1 cup), chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 4 cups chicken or vegetable stock (plus extra to thin, if needed)
- 4 sprigs thyme, leaves removed
- Olive oil, for roasting and sautéing
- Salt, about ½ tsp for roasting, plus more to taste
- Pepper, about ½ tsp for roasting, plus more to taste
Instructions
- Preheat your oven to 400°F. Toss the chopped carrots with 2 Tbsp olive oil, then season generously with salt and pepper (about ½ tsp each). Roast for 25–30 minutes until they’re fork-tender and caramelized at the edges.
- While the carrots roast, heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic and ginger, cooking just 30 seconds until fragrant.
- Pour in the stock and add the thyme and roasted carrots. Bring the pot to a gentle boil, then reduce to a simmer. Let everything mingle for about 20 minutes, until all the veggies are tender.
- Blend until smooth, either with a blender in batches or with an immersion blender. Season with additional salt and pepper to taste. Serve and enjoy!
Notes
For a protein boost, stir in cooked white beans or Greek yogurt. Adjust ginger to taste if you’re not a fan.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 12g
- Sodium: 654mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg