The Best Carrot Ginger Soup
This is a less is more kind of post. Less talking...more eating. If you don’t mind, I’ll cut out and just let you visually taste this delicious soup. My hope is at the end of the photo reel, you’ll go to your fridge and pantry, pull out the carrots, onions, ginger, vegetable stock, and other simple ingredients – to create this mouthwateringly scrumptious soup. In honour of the traditional home-good, reminiscent-of-simpler-days soup that this is, I edited the pictures to reflect some of my favourite old cookbooks pictures; homey, warm, classic. Bon Appétit friends!
The Best Carrot Ginger Soup
- Total Time: 25 minutes
Ingredients
Scale
- 3 Tbsp Organic Virgin Coconut Oil or Extra Virgin Olive Oil
- 1 1/2 pounds carrots (6–7 large carrots), peeled and sliced
- 2 cups chopped white or yellow onion
- Salt & Pepper
- 1 teaspoon minced ginger
- 2 cups vegetable stock
- 2 cups water
- A few strips of zest from an orange
- 1 Tbsp chopped parsley, plus more for garnish
Instructions
- In a large pot, heat up oil over medium heat. Add in carrots and onions. Cook for 6-8 minutes, stirring occasionally and making sure the vegetables don’t begin to brown. Lower heat if necessary. Add pinch of salt and stir.
- Next, add in your vegetable stock, water, ginger, parsley and orange zest. Stir gently.
- Bring to a simmer (just below boiling point) and cover the pot. Cook for around 20-25 minutes.
- You want the carrots to be soft (you can test one by cutting through it).
- Before processing you can remove the orange zest if you would like (I kept mine in!)
- Using a food processor or upright blender, pour in the soup to puree. For a food processor, the entire contents will most likely fit. Process until smooth.
- For an upright blender; process in smaller batches and transfer into a fresh soup pot.
- Garnish with a sprig of parsley before serving.
- Enjoy!
Notes
- I was able to pour the entire soup into my food processor and I processed it for 2 minutes until it was nice and smooth. I placed a linen cloth over the processor just in case of any spillage.
- Cook Time: 25
Nutrition
- Serving Size: 4
Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.
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i’ve never had this soup before. how yummy it sounds (and looks)
I hear you on the more eating! This soup looks like a good one for the chilly weather! Thanks for sharing the recipe Emily!
Your photos make my mouth water! I make a variation of this soup but your addition of the orange zest sounds delicious. Last year we bought a soup maker and we are ready to take it out again now that the evenings are cooler. I shall definitely try this – thank you!
Your soup looks amazing! The carrots with the ginger and orange zest sound delicious, and the soup must smell so good as it cooks!!!
each year I try a new pumpkin soup recipe. This year I’m also trying a Paleo diet so this recipe is a perfect fit!
This not looks delicious the ingredients make it sound delicious and with fall here it’s the perfect time for soup
Sorry missed a word – This not ONLY looks delicious the ingredients make it sound delicious and with fall here it’s the perfect time for soup
This recipe looks and sounds delicious. It’s the time of year that I really love eating soup and I really want to try t