American
Carrot Ginger Soup
Carrots simmer with fresh ginger and onion, then blend into a bright orange soup finished with a little cream. The flavor stays clean and lightly spicy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Photo: JamesCohen (CC BY). Source
Why you’ll love it
- Fresh ginger cuts the natural sweetness of carrots.
- Blending makes a silky texture without specialty tools beyond a stick blender.
- Uses pantry broth and basic produce.
- Serves well hot or slightly cooled.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat olive oil in a pot over medium heat. Cook onion 5 minutes until translucent.
- 2
Add garlic and ginger; cook 1 minute.
- 3
Add carrots, broth, salt, and pepper. Bring to a boil, then simmer 20 minutes until carrots are soft.
- 4
Blend until completely smooth.
- 5
Stir in cream and lemon juice. Warm 2 minutes and serve.
Pro tips
- Peel ginger with a spoon to waste less.
- For a thinner soup, add 1/2 cup water after blending.
- A drizzle of olive oil on top adds gloss when serving.
Easy substitutions
- heavy cream
- coconut milk
- vegetable broth
- chicken broth
- lemon juice
- orange juice for a sweeter finish
Storage and reheating
Storage
Refrigerate up to 4 days or freeze up to 2 months without the cream if preferred.
Reheating
Heat gently on the stove, whisking so the cream stays smooth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 12 g
- Fiber
- 6 g
Budget friendly · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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