Give me all the carrot ginger soup when the weather cools down. It’s just so comforting and delish. This recipe uses fresh carrots but the key to getting that thick and smooth texture is adding in a little sweet potato. I add a little heat with the ginger and pop the flavor with smoked paprika and a little lime. It’s just so good. Thanks Chung Ah for sharing it with me.
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How to Make Carrot Ginger Soup
- Start with a Dutch oven: Combine carrots, sweet potato, onion, garlic, ginger, paprika, bay leaves, and stock. Season with salt and pepper.
- Boil and simmer: Bring to a boil, then reduce heat and simmer for 25-30 minutes until carrots are tender.
- Add herbs and lime: Stir in cilantro, mint, and lime juice. Remove and discard bay leaves.
- Blend: Use an immersion blender to puree to your desired consistency. Add more stock if needed.
- Finish with cream: Stir in cream and heat through for about 2 minutes.
- Serve: Serve immediately, garnish with paprika if desired. Enjoy your quick and comforting bowl!
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Carrot Ginger Soup Recipe
This healthy Carrot Ginger soup is made with fresh carrots, a hint of ginger and a few spices that blend together to make the perfect meal prepped lunch or dinner.
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Servings: 6 servings
Ingredients
- 2 lbs carrots peeled and chopped
- 1 sweet potato about 8 ounces, peeled and chopped
- 1 sweet onion chopped
- 3 cloves garlic
- 1 fresh ginger piece (3/4 inch), peeled and sliced
- 1 tsp smoked paprika
- 2 bay leaves
- 6 cups vegetable stock plus more if needed
- Kosher salt to taste
- Black pepper to taste
- 1/3 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tbsp freshly squeezed lime juice
- 1/3 cup heavy cream
- 1/4 tsp smoked paprika optional
Instructions
- Combine the carrots, sweet potato, onion, garlic, ginger, paprika, bay leaves, and stock in a large Dutch oven; season with salt and pepper.
- Bring to a boil; reduce the heat and simmer until the carrots are tender, 25 to 30 minutes. Stir in the cilantro, mint and lime juice. Discard the bay leaves.
- Puree with an immersion blender to desired consistency. If the soup is too thick, add more stock as needed.
- Stir in the cream and cook until heated through, about 2 minutes. Serve imemdiately, garnish with paprika if desired.
Notes
To Freeze: Omit the cream until ready to serve. Portion the cooled soup into ziplock freezer bags and lay the bags flat in a single layer in the freezer. To serve, add the cream and reheat over low heat, stirring occasionally, until heated through.
Additional note: Baby carrots can be substituted for the chopped carrots.
Nutrition
Calories: 163kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 1067mg | Potassium: 657mg | Fiber: 6g | Sugar: 13g | Vitamin A: 29373IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg
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Recipe Tips
- If you have the time: Roast the veggies. It will give more flavor and elevate this dish.
- Super Smooth? If you want that velvety texture, strain the soup through a sieve after blending.
- For More Chunk? Leave the pieces a bit more whole when blending. It makes the soup heartier.
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Absolutely delicious, I love all the ingredients.