Carrot Ginger Soup Recipe

Christina Musgrave, the recipe developer behind Tasting with Tina, is a master when it comes to devising recipes that deliver impressive, delicious gourmet dishes that somehow manage to come together with almost simplicity, brevity, and plenty of flavor. Musgrave's recipe for carrot ginger soup is yet another example of a dish that comes together easily and quickly, but is loaded with nutrients and feel-good flavors.

The secret to Musgrave's recipe is that it starts by gently roasting the carrots and onions to bring out their sweetness and depth, and then combines them in the soup pot with freshly grated ginger. The result is an earthy, bright, and well-textured take on traditional carrot soup, with the added twist of ginger. "This recipe is super easy to make and is packed with healthy ingredients," Musgrave says about her recipe. "I love the carrot and ginger flavor profile, so I love this soup!" It's pretty hard not to love something so flavorful and nourishing, so let's jump right in.

Gather your ingredients for carrot ginger soup

For this recipe, you will need peeled and diced carrots, sliced onions, olive oil, salt, black pepper, minced ginger, vegetable stock, water, and optionally some fresh parsley or cilantro for serving.

Gently roast your carrots and onions

Start by preheating your oven to 400 F, because we're going to roast the carrots and onions to render as much sweetness and flavor depth as possible. Grab a baking sheet, and toss the diced carrots and sliced onions onto it with the 2 tablespoons of olive oil. When your oven hits 400 F, slide the baking sheet with the carrots and onions onto the center rack, and set a timer for 20 minutes.

Build the soup in a pot

When the timer goes off, your carrots and onions should be fork-tender or on their way there. Don't worry if they're not quite there just yet as they will continue to cook when you transfer your veggies to a large soup pot. Along with the carrots and onion, add 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of minced fresh ginger root, 2 cups of vegetable stock, and 1 cup of water into the pot. Cook over medium heat for 10 minutes, stirring occasionally.

Here is where this carrot ginger soup all comes together

After 10 minutes of simmering, everything should have softened enough to make pureeing the soup an easy task with either an immersion blender or a regular blender (if you find that's not the case, you can simmer the soup for another couple of minutes, stirring often and watching to avoid overcooking). Go ahead and puree the soup, and serve with fresh parsley or cilantro as garnish. "This one is great to prep to eat for lunches throughout the week," Musgrave notes, so you can enjoy a healthy and flavorful soup without the hassle.

Carrot Ginger Soup Recipe
5 from 51 ratings
This carrot ginger soup is loaded with nutrients and bright, fresh flavors.
Prep Time
Cook Time
carrot soup in bowl
Total time: 40 minutes
  • 1 pound carrots, peeled and diced
  • 2 white onions, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced ginger
  • 2 cups vegetable stock
  • 1 cup water
Optional Ingredients
  • chopped parsley or cilantro, for garnish
  1. Preheat the oven to 400 F.
  2. Toss the diced carrots and sliced onions with 2 tablespoons of olive oil on a baking sheet.
  3. Bake the carrots and onions for 20 minutes.
  4. Transfer the baked carrots and onions to a large soup pot.
  5. Add 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of minced ginger, 2 cups of vegetable stock, and 1 cup of water to the soup pot.
  6. Cook the soup over medium heat for 10 minutes.
  7. Use an immersion blender or regular blender to puree the soup.
  8. Optionally top the soup with parsley or cilantro, and serve.
Calories per Serving 134
Total Fat 7.2 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 17.4 g
Dietary Fiber 4.5 g
Total Sugars 8.1 g
Sodium 682.8 mg
Protein 1.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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