Best 3 Creamy Carrot Ginger Soup Recipes

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**Tantalize your taste buds with a symphony of flavors in our Creamy Carrot Ginger Soup extravaganza!**

Indulge in a culinary journey where creamy comfort meets vibrant zest in our delightful collection of Carrot Ginger Soup recipes. From classic and comforting to uniquely exotic, each recipe promises an explosion of flavors that will warm your soul and leave you craving more. Discover the perfect balance of sweetness from carrots, a hint of spice from ginger, and the velvety richness of creamy ingredients. Our curated selection includes options to suit every palate, whether you prefer a traditional approach or a modern twist. Get ready to embark on a taste sensation that will elevate your culinary repertoire and leave your taste buds dancing with delight!

Let's cook with our recipes!

CREAMY CARROT-GINGER SOUP



Creamy Carrot-Ginger Soup image

This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 tablespoons vegetable oil
12 medium carrots, chopped (about 5 cups)
1/2 onion, chopped (about 1 cup)
2 stalks celery, chopped
2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
2 (14 ounce) cans chicken stock (or homemade)
3 1/2 cups heavy whipping cream
salt & pepper

Steps:

  • Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
  • Add the chicken stock and bring to a boil.
  • Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
  • Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
  • Season to taste with salt and pepper.

CREAMY ROASTED CARROT GINGER SOUP



Creamy Roasted Carrot Ginger Soup image

Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 55m

Number Of Ingredients 8

6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
2 tablespoons olive oil (divided)
1 medium yellow onion (diced (about 2 cups)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 thumb-sized piece of fresh ginger (peeled and minced (about 2 tablespoons)
4 cups low-sodium vegetable broth
1/2 cup heavy whipping cream (or, for a vegan version, use full-fat canned coconut milk)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
  • While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
  • When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
  • Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.

Nutrition Facts : ServingSize 1 /4 of recipe; about 1 1/2 cups, Calories 270 kcal, Sugar 11 g, Sodium 436 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25 g, Fiber 7 g, Protein 4 g, Cholesterol 41 mg

CREAMY CHIA COCONUT GINGER-CARROT SOUP



Creamy Chia Coconut Ginger-Carrot Soup image

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Provided by Janie Hoffman

Categories     Soup/Stew     Kid-Friendly     Lunch     Coconut     Carrot     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield serves 4

Number Of Ingredients 11

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

Steps:

  • Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  • Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
  • Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

Tips for Making Creamy Carrot Ginger Soup:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. Look for carrots that are bright orange and firm, and ginger that is plump and has a spicy aroma.
  • Don't overcook the carrots: You want them to be tender but still have a bit of a bite to them. Overcooked carrots will become mushy and lose their flavor.
  • Use a good quality vegetable broth: This will add a lot of flavor to your soup. If you don't have vegetable broth on hand, you can use water instead, but the soup will be less flavorful.
  • Don't be afraid to experiment with different spices: In addition to ginger, you can also add other spices to your soup, such as cumin, coriander, or turmeric. These spices will add depth and complexity to the flavor of the soup.
  • Serve the soup with your favorite toppings: Some popular toppings for carrot ginger soup include croutons, chopped fresh herbs, or a dollop of sour cream. You can also serve the soup with a side of bread or salad.

Conclusion:

Creamy carrot ginger soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, slightly spicy flavor, and bright orange color, this soup is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy soup recipe, give creamy carrot ginger soup a try. You won't be disappointed!

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