Carrot Ginger Soup

This carrot ginger soup combines a subtle hint of ginger root with fresh carrots. Perfect for pairing with a sandwich, this soup is one you’ll yearn for on a chilly fall or winter day.

Disclosure: This carrot ginger soup recipe post includes some affiliate partner links. When you click on one of these links and make a purchase, I may earn a small commission. Also, as an Amazon Associate, I earn from qualifying purchases. Of course, this is at no extra cost to you, and I only recommend products I have or would use myself.

Why make carrot ginger soup?

When fall and winter roll around, I crave all kinds of soup. I particularly love thick, hearty soups like this copycat version of Chili’s Southwest Chicken Soup.

The purée of this carrot ginger soup totally hits the spot. Besides its smooth texture and delicious flavor, here are a couple more reasons to make carrot ginger soup this fall.

Carrots are fresh, local, and seasonal

Carrots – the main ingredient of this soup – originated in Asia, and China is the world’s largest carrot producer today. However, did you know the United States is also one of the five largest global producers of carrots?

Here in the United States, carrots are available year-round at grocery stores. You’ll also usually find fresh and locally grown carrots at farmers’ markets in the summer and fall.

Though California produces 85% of carrots in the United States, my home state of Michigan is also a large carrot producer. In fact, Michigan has the fourth largest acreage of carrots with the majority grown in Montcalm and Oceana counties in the western Lower Peninsula.

Carrots also offer health benefits

Another reason to make carrot ginger soup this fall is for your health! Have you ever been told to eat your carrots to see better in the dark? Well, if your parents pulled that line on you during your childhood, they weren’t just trying to trick you into eating vegetables. They actually had a point!

To make this soup, you’ll use orange carrots, which are rich in beta-carotene. During digestion, our bodies convert that beta-carotene into Vitamin A. And yes, Vitamin A is beneficial to eyesight!

According to Healthline, nourishing our bodies with adequate Vitamin A may prevent night blindness and slow the decline in eyesight as we age. Just one cup of chopped carrots fulfills the recommended daily allowance of Vitamin A for men and women.

In addition to helping our eyesight, Vitamin A:

• May reduce cancer risk
• Supports immune system
• Supports bone health
• May reduce acne
• Supports reproductive health
• Promotes healthy development of fetus during pregnancy

Not only are carrots rich in beta-carotene, but this veggie is also a source of vitamins C and K, potassium, and dietary fiber. So many nutrients in just one serving!

Tools to Make Carrot Ginger Soup

Now that you know why you should make carrot ginger soup this fall, let’s discuss what you’ll need to make it. Before trying this recipe, you’ll want to make sure your kitchen is equipped with the following items.

• Dutch oven or stock pot
• Vegetable peeler 
• Wooden spoon 
• Liquid measuring cup
• Measuring spoon set
• Cutting board
• Knife Block Set
• Large Bowl
• Blender — I love using my Vitamix blender to purée soups, and a high-quality upright blender will perform this task best.
• Soup Bowls 
• Soup Spoons

Print

Yum

Carrot Ginger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 3 tbsp unsalted butter
• 6 large carrots, peeled and thinly bias-sliced
• 2 cups yellow onion, chopped
• 1 tsp salt
• 1 tbsp ginger root, minced
• 2 cups chicken stock (or vegetable stock)
• 2 cups water
• 3 large orange zest strips
• Chopped chives for garnish, as desired

Instructions

1. In Dutch oven or stock pot, melt butter over medium heat.
2. Once butter is melted, add carrots and onion. Cook, stirring occasionally, until onions soften and appear translucent, about 5-8 minutes. Meanwhile, sprinkle in salt.
3. Add stock, water, ginger, and orange zest strips.
4. Bring to a simmer, cover, and cook until carrots soften, about 20 minutes.
5. Remove orange zest
6. Using a ladle, scoop about 3 ounces of the mixture into a blender, and blend until smooth. Pour into a mixing bowl. Repeat process until all of the soup has been pureed.
7. If necessary, add more salt to taste.
8. Ladle into soup bowls to serve and garnish with chopped chives.

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Locally grown carrots are primarily harvested from summer into fall, so early autumn seemed like the perfect time to make this carrot ginger soup. I paired it with a bacon, apple, and white cheddar grilled cheese sandwich for a delicious lunch of fall flavors.

Which sandwich would you pair with this soup? You can tell me by leaving a comment below!

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Editor’s Note: This carrot ginger soup recipe was modified from and inspired by Simply Recipes.