This 30-Minute Carrot Ginger Soup is pure comfort food full of all of your favorite fall flavors. This cheap healthy meal is the perfect quick weeknight dinner.
Hello again, this is Sara Maniez from Life’s Little Sweets! I am so happy to share this 30-Minute Carrot Ginger Soup recipe with you. This is a soup that I associate so well with this time of year. It’s full of fall flavors and I find it to be one of the most soothing and warming soups to eat!
Tips for making this delicious 30-minute meal:
- I use a Dutch oven to make this Carrot Ginger Soup, but any large pot for soup will do.
- You can use an immersion blender or regular blender to give this soup its smooth, uniform consistency. I prefer an immersion blender to speed the recipe along.
- It is helpful to have a kitchen scale to weigh the carrots to get the exact weight. If you do not have a kitchen scale, just use 6-7 large carrots.
- To keep your Italian parsley from being limp, cut the ends off and put them in ice water while you are cooking for a little while before chopping for garnish.
- Make sure all the vegetables you chose are healthy looking and not old or limp. You will get a better-tasting soup if you use the best ingredients you can find.
- This recipe uses one teaspoon of ginger which I find mild. If you want to add more ginger to give it more of a kick, you can.
Carrot Ginger Soup recipe attribution:
This comfort food recipe is inspired by an amazing carrot ginger soup that my Mother-in-Law, Linda, makes around this time of year and during the holidays.
This has got to be my husband’s favorite soup. It’s so healthy, yet so delicious and comforting. I hope you like this Carrot Ginger Soup; it is a favorite in my family!
- 3 tbsp unsalted butter or coconut oil
- 1 1/2 lb carrots, peeled and sliced into about 1/2 inch-size pieces (about 6-7 large carrots)
- 2 cup yellow onion, chopped
- 1 tsp kosher salt, plus more to taste
- 1 tsp freshly minced ginger, or more if desired
- 2 cup chicken bone broth or stock (can substitute vegetable stock)
- 2 cup water
- fresh Italian parsley, chopped for garnish
- serve with fresh cracked black pepper to taste
- serve with French bread or croutons, optional
- serve with desired amount sour cream or plain Greek yogurt, optional
- Melt the unsalted butter or coconut oil over medium heat in a Dutch oven. When the butter is melted, add the chopped carrots and onions. Cook until tender, stirring occasionally and add 1 teaspoon kosher salt when you start stirring. Do not let them brown.You want the onions to be softened which will take about 5-8 minutes.
- Add 2 cups of chicken bone broth, 2 cups of water, and ginger to the mixture. Cook for 20 minutes at a simmer, until carrots are tender.
- You can blend in the pot carefully with an immersion blender or in batches in a regular blender. Blend to a purée to get a smooth texture. Add more kosher salt and pepper to taste. Garnish with chopped Italian parsley, some sour cream/plain Greek yogurt (optional), and toasted French bread (optional).
Home Chef Tips: To keep your Italian parsley from being limp, cut the ends off and put them in ice water before or while you are cooking for a little while before chopping for garnish. Make sure all the vegetables you chose are healthy looking and not old or limp. You will get a better-tasting soup if you use the best ingredients you can find.
We hope you love this Carrot Ginger Soup recipe from SoFabFood Home Chef, Sara from Life’s Little Sweets, as much as we do. If you love this cheap healthy meal, stop by our soup section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!