Name: Creamy Carrot and Ginger Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 tbsp olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 5 cups carrots, peeled and sliced; 4 cups vegetable broth; 1/2 cup heavy cream or coconut milk; Salt, to taste; Black pepper, to taste; Optional garnish: fresh parsley, chives, or a drizzle of cream

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Smooth, comforting, and gently spiced, this creamy carrot and ginger soup is a warming dish perfect for cool days. The natural sweetness of carrots blends beautifully with the zesty freshness of ginger, creating a flavourful soup that feels both nourishing and indulgent.

Why You’ll Love This Recipe

This soup is simple to prepare, yet full of vibrant flavour. Carrots provide a sweet base, while ginger adds a subtle heat that brightens the taste. It’s naturally gluten-free, can be made dairy-free, and is a healthy option that still feels hearty and satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Carrots, peeled and chopped
Fresh ginger, grated
Onion, chopped
Garlic, minced
Vegetable stock
Olive oil or butter
Cream or coconut milk (optional for creaminess)
Salt and pepper

directions

Heat olive oil or butter in a large pot over medium heat.
Add onion and garlic, cooking until softened.
Stir in carrots and ginger, cooking for a few minutes.
Pour in vegetable stock, bring to a boil, then reduce heat and simmer until carrots are tender.
Use a blender or immersion blender to puree the soup until smooth.
Stir in cream or coconut milk if desired, and season with salt and pepper.
Serve hot with bread or croutons.

Servings and timing

Serves: 4 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add orange juice for a citrusy twist.
Include sweet potatoes for extra creaminess.
Spice it up with a pinch of cumin or curry powder.
Make it vegan by using coconut milk instead of cream.

storage/reheating

Store in the refrigerator in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 2 months.

FAQs

Can I use ground ginger instead of fresh?

Yes, but fresh ginger gives a brighter flavour.

Can I make this soup vegan?

Yes, use olive oil and coconut milk instead of butter and cream.

How do I make the soup thicker?

Reduce the liquid slightly or add a cooked potato before blending.

Can I use chicken stock instead of vegetable stock?

Yes, it will add a richer flavour.

How can I make it spicier?

Add a pinch of cayenne pepper or extra ginger.

Is this soup suitable for freezing?

Yes, freeze in portions for up to 2 months.

Can I roast the carrots first?

Yes, roasting intensifies their sweetness and adds depth of flavour.

What can I serve with this soup?

Crusty bread, croutons, or a side salad are great accompaniments.

Can I use baby carrots?

Yes, they work well and require less peeling.

How long will leftovers keep?

Up to 4 days in the refrigerator.

Conclusion

Creamy Carrot and Ginger Soup is a comforting, nutritious dish with a delicate balance of sweet and spicy flavours. It’s quick to make, versatile, and perfect as a starter, light meal, or warming lunch on chilly days.

Creamy Carrot and Ginger Soup

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A smooth, velvety soup made with sweet carrots, fresh ginger, and a hint of cream, offering a perfect balance of sweetness and spice. Ideal as a comforting starter or a light main course.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Fusion
Diet: Vegan

Instructions

Heat olive oil or butter in a large pot over medium heat.
Add onion and cook for 3–4 minutes until softened.
Stir in garlic and grated ginger, cooking for 1 minute until fragrant.
Add carrots and vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are tender.
Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
Return the soup to the pot, stir in cream or coconut milk, and season with salt and black pepper to taste.
Simmer gently for another 2–3 minutes, then serve hot with optional garnish.