This post is sponsored by Vermont Creamery. As always, all opinions are my own.
As soon as the temperatures start going down I switch from green salads to vegetable-packed soup recipes. I know you probably do the same thing as my Vegetable Beef Soup, Pumpkin Ginger Soup, Vegan Sweet Potato Soup, and Butternut Squash Soup recipes are amongst the most popular comfort food recipes during the cooler months of the year.
Why Should You Make This Recipe?
In today’s post, we are adding a new recipe to the collection of fall soups with this creamy and healthy carrot ginger soup recipe (aka Carrot Ginger Bisque). There is so much to love about this velvety soup. Here are a few reasons why you should give it a try:
- An actually healthy soup recipe: Made with just a few good-for-you and simple ingredients like carrots, onions, ginger, and fresh garlic, this easy carrot soup is packed with antioxidants and anti-inflammatory properties.
- Made two different ways: I am going to show you how to make it in two different ways. First, I will make it by roasting carrots in the oven, and then second, I will show you how to make it on the stovetop.
If I am being honest, the version made with roasted carrots is my favorite because of the complex flavors that are caused by caramelization that happens in the oven. However, I wanted to show you the stovetop method just in case you are planning to make this during the holidays when your oven is in high demand and you have other things to cook in it. The good thing is that both ways take about the same amount of time from start to finish.
- Meal prep friendly: It can be made ahead and leftovers freeze well.
- Can be served warm or cold: While I usually make this during the cold days of fall/winter, this easy soup can also be served cold.
Regardless of which method you use the ingredients list for this carrot soup recipe does not change.
Gather together fresh carrots, yellow onion, fresh ginger, garlic cloves, vegetable broth (and/or water), and apple cider vinegar along with the usuals like vegetable oil (such as olive oil), salt, and pepper.
While it is optional, I topped my carrot and ginger soup with a dollop of Vermont Creamery’s creme fraiche to balance out the flavors and give it an extra creaminess.
How do you make it in two different ways?
Roasted Carrot Ginger Soup:
As I mentioned earlier, this is my favorite way to make this healthy carrot soup recipe.
Because during the roasting process the sugars in the carrots get caramelized leaving you with a delicious roasted flavor that takes this otherwise simple carrot ginger soup recipe to a whole new level.
This method takes about 40-45 minutes from start to finish.
If you want to make a roasted carrot method, simply:
- Roast carrots: Place carrots on a large rimmed baking sheet lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and ½ a teaspoon of black pepper. Toss to make sure that they are fully coated. Roast in the preheated 425 degrees F oven for about 30 minutes.
- Sautee the flavoring agents: In a heavy-bottom saucepan (such as Dutch oven), heat a tablespoon of vegetable oil and add in the onion. Saute for about 5-6 minutes or until translucent. Add in the grated garlic and ginger and sauté for another minute or so.
- Add in the liquid: Pour in 2 cups of vegetable broth, 2 cups water, a teaspoon of kosher salt, and half a teaspoon of black pepper. Give it a quick stir. Put the lid on, bring to a boil and then let it simmer for 10 minutes or so.
- Stir in the roasted carrots: When the carrots are fully roasted (and safe enough to handle) place them into the pot, give it a stir, and let it simmer for 4 to 5 minutes.
- Puree the vegetables: Off the heat, carefully puree the vegetables using an immersion blender until everything is nice and smooth. Put it back on the stove, add in the apple cider vinegar, and bring it to a boil one last time before serving.
At this point, this roasted carrot ginger soup is vegan. However, I love topping it off with a dollop of creme fraiche to balance out the sweet and spicy flavors.
If you are following a dairy-free or plant-based diet you can top it off with coconut cream (or whipped coconut milk) or cashew cream.
Stove Top Carrot Ginger Soup:
Alternatively, you can make this homemade carrot soup recipe on the stovetop. This method takes about 30-35 minutes from start to finish and involves fewer steps compared to the roasted version.
To make this carrot puree soup on the stovetop, simply:
- Sautee aromatics: Heat oil in a heavy bottom pot (such as a dutch oven). Saute onion and carrots for about 5 minutes. Stir in the chopped garlic and ginger and saute for about a minute or so.
- Add in the liquid: Pour in the vegetable stock and water. Add in salt and pepper and give it a good stir.
- Let it cook: Put the lid on and let it cook in medium heat for about 30 minutes or until a knife inserted into a carrot comes in and out easily.
- Puree vegetables: Off the heat, carefully puree the vegetables using an immersion blender. Taste for seasoning and add in if necessary.
- Bring it to one last boil: Put the now-pureed carrot ginger bisque back on the stovetop and bring it to a boil. Add in a tablespoon of apple cider vinegar (or a squeeze of lemon juice) to brighten up the flavors. Serve.
What goes well with it? Ways to serve:
- A dollop of creme fraiche: I love the tangy flavors and creamy texture of Vermont Creamery’s creme fraiche for a luxurious finish, especially if I am serving this creamy carrot ginger soup recipe during the holiday season. If you do not have creme fraiche, you can also top it off with a dollop of sour cream.
- A crusty loaf of bread: Serve it with a crusty loaf of bread like my No-Knead Bread, Brioche loaf or Olive Loaf.
- A simple green salad: Any of your favorite leafy green salads would work, but my favorite one is this Fall Harvest Salad.
In addition to being a heartwarming soup, this healthy carrot soup recipe is packed with antioxidants and anti-inflammatory properties.
According to this article by WebMD, carrots are a good source of important vitamins (like Vitamin A and Vitamin K) and minerals (like calcium and iron).
According to this article by Healthline, ginger is high in gingerol, a substance that is a powerful source of anti-inflammatory and antioxidant properties. It can also help with weight loss and lower blood sugar levels.
Overall a bowl of a superfood, I’d say this carrot and ginger recipe is indeed healthy.
Variations & Ideas to change it up / Serving Suggestions:
While I love this creamy carrot soup as it is, you can try the following version to change it up:
- Cold or Chilled Carrot Ginger Soup: If you are serving this during the summer months, you can also serve it cold. If you are doing so, I highly recommend using a high-speed blender (like Vitamix) to make it extra creamy.
- Carrot Apple Ginger Soup: Similar to how I did with my Butternut Squash Apple Soup recipe, you can add in an apple to up the sweetness of the soup. I usually go for a Granny Smith apple but you can use whatever kind you have on hand. Simply cut it into cubes and place it at the same time when you add the carrots into the pot.
How To Make It In an Instant Pot?
If you’d rather make this soup in an electric pressure cooker, simply:
- Saute vegetables: Select the “saute” function of your instant pot. Heat a tablespoon of vegetable oil. Add in onion, carrots, freshly grated ginger, and garlic. Sautee, stirring frequently, for a minute.
- Add in the liquid & seasoning: Pour in the vegetable stock and water. Stir in the salt and pepper.
- Pressure cook: Place the lid on and make sure that the release valve is in the “Sealing” position. Press “Manual” and set it to cook at high pressure for 8 minutes. It will take about 10-12 minutes to come to full pressure. Let it naturally release for 10 minutes. Carefully, turn the pressure valve to “Venting” and let the rest of the pressure release.
- Puree: Carefully puree the soup using an immersion blender until smooth and creamy. Stir in a tablespoon of apple cider vinegar (or a squeeze of lemon juice) for extra brightness.
- Serve: Top it off with a dollop of creme fraiche and serve.
Make-Ahead & Freezing Instructions:
You can serve this carrot ginger soup a day (or two) in advance, bring it to room temperature, and store it in an airtight container in the fridge until you are ready to serve.
Like most vegetable soup recipes, this carrot soup freezes well. Simply bring it to room temperature, place it in the freezer-safe containers with tight lids (these WECK jars (affiliate link) are my favorite), and keep it in the freezer for up to 3 months.
Let it thaw in the fridge overnight before heating it up.
If you are cooking them using the stovetop method, it takes about 20-25 minutes for carrots to soften. If you are roasting carrots in the oven (to use them in the soup later), it takes about 30-35 minutes for them to roast.
This easy soup has a sweet and earthy flavor with a subtle spicy ginger flavor.
According to Healthline, carrots (and recipes made with fresh carrots) can be a part of the keto diet but due to the fact that they contain moderate amounts of carbs, the portion size should be restricted.
As long as it is kept in an airtight container, it should last up to 4 days in the fridge.
You might also like:
There you have it friends, a homemade, healthy, and creamy carrot ginger soup recipe that you can serve all year round. Whether you came home with a lot of carrots from your farmer’s market visit or have some extra carrots in your fridge, I cannot imagine a better way to put them to good use.
Below are a few other creamy soup recipes you might like:
Carrot Ginger Soup Recipe
For The Carrots:
- 1 ½ lbs carrots peeled or scrubbed and cut into 1-inch chunks
- 2 tablespoon vegetable oil Only to be used for the roasted version of this soup
- 1 teaspoon Kosher salt Only to be used for the roasted version of this soup
- ½ teaspoon ground black pepper Only to be used for the roasted version of this soup
For The Soup:
- 1 tablespoon of vegetable oil
- 1 large yellow onion chopped
- 3 cloves of garlic grated
- 2 teaspoons fresh ginger grated
- 2 cups of vegetable broth or chicken broth
- 2 cup of water
- 1 tablespoon apple cider vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- Dollop of creme fraiche
Instructions for Roasted Carrot Version:
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Place carrots on a sheet pan lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and ½ a teaspoon of black pepper. Toss to make sure that they are fully coated. Roast in the oven for about 30 minutes.
- Heat a tablespoon of oil in a medium saucepan over medium heat. Add in onion and sautee for about 5-6 minutes or until translucent. Stir in the garlic and ginger and sautee for another minute or so.
- Pour in 2 cups of vegetable broth, 2 cups water, a teaspoon of kosher salt, and half a teaspoon of black pepper. Give it a quick stir. Put the lid on, bring to a boil and then let it simmer for 10 minutes or so.
- When the carrots are fully roasted (and safe enough to handle) place them into the pot, give it a stir, and let it simmer for 4 to 5 minutes.
- Off the heat, carefully puree the vegetables using an immersion blender until everything is nice and smooth. Put it back on the stove, add in the apple cider vinegar, and bring it to a boil one last time before serving.
For the StoveTop Version:
- Heat a tablespoon of vegetable oil in a saucepan over medium heat. Add in the onion and carrots sautee for about 5-6 minutes. Stir in garlic and ginger and saute for about a minute or so.
- Pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half a teaspoon of ground black pepper. Give it a stir, put the lid on, let it cook keeping a close eye on it for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.
- Carefully puree using an immersion blender. Give it a taste and add more seasoning if necessary. Finish it off with a tablespoon of apple cider vinegar to brighten the flavors.
- When it is time to serve it, ladle into bowls and top it off with a dollop of creme fraiche and chives.
- Ginger & Garlic: If you are using the roasted carrot version, I recommend grating the ginger and garlic. If you are using the stovetop version just give them a rough chop.
- Seasoning for carrot soup: As you can see in the recipe below, I only used salt and pepper. However, if you are a fan, you can use spices like ground turmeric, cumin, or coriander.
- Garnishing: If I am serving this homemade carrot soup recipe during the cooler months, I usually garnish it with a handful of pumpkin seeds. If I am serving it during the summer months, I usually top it off with fresh herbs like parsley, thyme, or cilantro.
- Make-ahead instructions: You can serve this carrot ginger soup a day (or two) in advance, bring it to room temperature, and store it in an airtight container in the fridge until you are ready to serve.
- Freezing Instructions: Like most vegetable soup recipes, this carrot soup freezes well. Simply bring it to room temperature, place it in freezer-friendly containers with tight lids and keep in the freezer for up to 3 months. Let it thaw in the fridge overnight before heating it up.
- If you do not have apple cider vinegar, you can use a squeeze of freshly squeezed lemon juice.