Carrot Ginger Soup Recipe

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Carrot Ginger Soup

Jane Kirschner-Tuccillo


I love ginger, and it's so good for you too, but great at spicing up lots of different foods, so I add it to our morning oatmeal (with lots of other fruits and nuts too) and put it into marinades, soups and desserts with abandon!

pinch tips: How to Skin Carrots, Potatoes and Apples





20 Min


40 Min


1 lb
carrots, scraped and sliced
medium onions, sliced
2 Tbsp
butter, or margerine
2 Tbsp
1 qt
chicken stock
1 c
1/2 and 1/2 or thai cocoanut milk
inch of grated, fresh ginger
salt and pepper to taste

Directions Step-By-Step

Saute the onions,carrots and ginger in a large soup pot till the onions are limp but not brown. Add the flour and saute for 2 minutes, stirring constantly. Add the chicken stock, a little at a time. Bring to a boil, reduce heat and let simmer till the carrots are soft.
Let cool slightly, and in small batches, pour the soup into the blender and blend each batch till smooth, saving the batches in a clean bowl till all is blended. Return soup to the pot and add enough cream or cocoanut milk to make a smooth soup. Add salt and pepper to taste and serve immediately or reheat for later!

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy