Carrot Soup is both delicious and easy with onions, garlic, and a hint of ginger garnished with chopped pistachios, cilantro, and a swirl of cream. This tasty soup brings out all the natural flavor and sweetness of carrots and complements it with the perfect blend of spices. Serve with a simple garden salad, steamed vegetables, or cornbread.
How to Make Carrot Soup
First, heat the olive oil in a Dutch Oven or heavy pot over medium heat. Add the onion and salt and cook until the onions are soft, stirring frequently. Reduce the heat to low and stir in the garlic, ginger, and cumin, cooking for about 1 minute while stirring constantly.
Add the carrots and vegetable broth and cook until the carrots are very tender. Use an immersion blender or stand blender with the center cap removed to blend until smooth. Top with a swirl of cream, chopped pistachios, and chopped cilantro.
Helpful Recipe Tips
- Cook the onions until soft, but try to keep them stirred as you really don’t want to brown them.
- Peel the carrots so that bright, beautiful orange color comes through.
- Cook the carrots until they are very fork-tender. That way, you can blend them easily with no lumps.
- If you like your soup thicker, add more carrots, sweet potato, or pumpkin.
- If you like everything with a little kick to it, add a little cayenne pepper, Cajun seasoning, or more black pepper. Try a sprinkle of smoked paprika for a little smokiness and subtle sweetness.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stove top over low heat.
- Other garnishes to try include pepitas or croutons for crunch or yogurt, sour cream, and crispy onion straws.
- To freeze, first cool completely. Then ladle into heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.
What to Serve with Carrot Soup
- Garden Salad
- Sweet Potato Cornbread
- Mixed Vegetables
- Cheese Garlic Bread
- Turkey or Ham Sandwich
- Crispy Chicken Sandwich
- Grilled Cheese
- Asian Chopped Salad
- Cabbage Salad
More Soup Recipes
Split Pea Soup
Beef Vegetable Soup
Sweet Potato Soup
Chicken Taco Soup
Loaded Potato Soup
Hamburger Soup
Stuffed Pepper Soup
Cabbage Roll Soup
Carrot Ginger Soup Recipe
Easy Ginger Carrot Soup seasoned with garlic and cumin is a tasty change from the usual fare. Cook a pot up today and enjoy the harvest.
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Servings: 4 bowls
Calories: 106kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 teaspoon kosher salt
- 3 cloves garlic pressed
- 1 tablespoon fresh grated ginger
- ½ teaspoon ground cumin
- 1 pound carrots peeled and chopped into ½ inch thick rounds
- 4 cups vegetable broth or chicken broth
- Freshly ground black pepper
- Heavy cream garnish
- Chopped pistachios garnish
- Chopped fresh cilantro garnish
Instructions
- Heat the olive oil in a Dutch Oven or heavy pot over medium-low heat. Add the onion and salt and cook until the onions are soft, stirring frequently.
- Reduce the heat to low and add the garlic, ginger, and cumin, cooking for about 1 minute while stirring constantly.
- Add the carrots and vegetable broth and bring them to a boil. Reduce the heat and simmer for 30 minutes or until the carrots are very tender.
- Use an immersion blender or stand blender with the center cap removed to blend until smooth. Season with kosher salt and freshly ground black pepper to taste. Top with a swirl of cream, chopped pistachios, and chopped cilantro.
Notes
- Cook the onions until soft, but try to keep them stirred as you really don't want to brown them.
- Peel the carrots so that bright, beautiful orange color comes through.
- Cook the carrots until they are very fork-tender. That way, you can blend them easily with no lumps.
- If you like your soup thicker, add more carrots, sweet potato, or pumpkin.
- If you like everything with a little kick to it, add a little cayenne pepper, Cajun seasoning, or more black pepper. Try a sprinkle of smoked paprika for a little smokiness and subtle sweetness.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- Other garnishes to try include pepitas or croutons for crunch or yogurt, sour cream, and crispy onion straws.
- To freeze, first cool completely. Then ladle into heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1602mg | Potassium: 424mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19449IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
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Monica
I just had it for lunch. And I must say I like your recipe it seems more easy to make.
Beth Pierce
Thanks, Monica! So glad that you liked it!
Melissa
My husband and my daughter absolutely loved this soup recipe. I am not a huge carrot fan but do love delicious cooked carrots so this was still yummy to me. Thanks for the great recipe.
Karen
It is finally soup season and I can’t be more excited about it! I will try your carrot soup recipe, it looks delicious. Thank you so much.
Sandra
This is such an a really comforting soup! Everyone at my house loved it! Thank you!
Lavanda
As a mom, finding nutritious and delicious meals for my family is a daily mission, and your recipe is a valuable addition to my repertoire.
rosey
I’m a soup lover from way back. I’ve never had carrot soup though. I’d try this in a heartbeat.
Beth Pierce
Thanks, Rosey! Enjoy!
Sandy
Your carrot soup recipe was an absolute delight! The flavors and garnishes had my taste buds tingling. It’s amazing how a few simple ingredients can create such a delicious and wholesome dish. Nex time I am going to try it with some cornbread on the side! 🥕🍲🌿 #ComfortFood #FoodieDelights #CarrotSoupLove
Tammy
You know I’ve never made carrot soup before but it sounds so delicious and comforting! Definitely a perfect weekend to put up a pot and stay cozy!
Lisa
Carrot soup is one of my winter favorite soups. And adding the ginger adds a nice kick to it and healthy too.
Jackie at The Wildflower Wifey
Yum! This sounds like the perfect recipe for the cooler weather that is on its way!
Andrea
This soup is so creamy, smooth and full of marvelous flavor. We loved it. I am looking forward to making it again!
Taylor
I made this carrot soup for dinner last night and it was amazing! So warm, comforting and delicious!
Anjali
This was the perfect simple soup to make for lunch today – it was flavorful, satisfying and actually went great with a grilled cheese sandwich!
Beth Pierce
Thanks, Anjali! So glad that you liked it.
Vanessa
This was a delicious way to use the carrots I picked up from the farmers market since I brought home far more than we can eat raw!
Kate
I loved the ginger in this soup! I didn’t have any cream for the garnish but we didn’t think it even really needed it. It was so good!
Beth Pierce
Thanks, Kate! So glad that you liked the carrot soup.