This creamy carrot ginger soup is a cozy winter classic — bright, warming and full of gentle spice. Sweet roasted carrots blend with fresh ginger, garlic and a silky splash of cream to create a smooth, comforting bowl that's perfect for cold days. Easy to make, deeply flavorful and beautifully vibrant ❤️
Creamy Carrot Ginger Soup 🥕
Stefie
4
15-20 minutes
20-30 minutes
European
Soup
Ingredients
- 600 g carrots
- 1 medium onion
- 2 garlic cloves
- 20 g fresh ginger (more for stronger spice)
- 2 tbsp butter
- 1 tbsp olive oil
- 700 ml vegetable broth
- 100 ml cream (or coconut milk)
- 1 tsp salt
- ½ tsp black pepper
- a pinch of turmeric for color
- fresh lemon juice for brightness
Directions
- Prepare the vegetablesWash, peel and slice the carrots. Dice the onion, mince the garlic and peel and grate the fresh ginger so everything is ready before you start cooking.
- Sauté for flavorMelt the butter with the olive oil in a pot. Add the onion and cook until soft and slightly golden. Add garlic and ginger and let them bloom until fragrant.
- Add the carrotsStir in the sliced carrots and season with salt and pepper. If using turmeric, add it now for extra color.
- Add broth & simmerPour in the vegetable broth, bring everything to a simmer and reduce the heat. Let the soup cook until the carrots are very soft and easy to mash — this makes the purée extra smooth.
- Blend until silkyUse a blender or stick blender to purée the soup until completely smooth. Add the cream and blend again until silky.
- Adjust the flavorTaste and refine with more salt, pepper or a squeeze of lemon juice if you want a brighter note.
If the soup is too thick, add a splash of broth; if it's too thin, simmer briefly. - ServeLadle the soup into warm bowls and top with a swirl of cream, fresh herbs or toasted seeds if you like.
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