This carrot and ginger soup made with readily available ingredients like onions, curry powder, and chicken or vegetable broth is simmered slowly to coax out maximum flavor. Serve hot or cold depending on the season.
How to make this recipe even easier
We’ve also had success using baby snacking carrots. They, too, are already peeled and, besides being sweeter, they take no time too cook
Carrot Ginger Soup
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 8
In a large stock pot over medium heat, melt the butter. Add the onion, ginger, and garlic and cook, stirring frequently, for 15 to 20 minutes.
Add the stock, wine, and carrots. Bring the mixture to boiling over high heat. Reduce the heat to medium and simmer the mixture, uncovered, until the carrots are very tender, about 45 minutes.
Puree the soup in the pot with a handheld immersion blender (or in batches in a food processor) until smooth and creamy. Season with the lemon juice and curry powder and add salt and pepper to taste.
Swirl cream on top as a garnish. Sprinkle with chives or parsley. Serve hot or at room temperature. Originally published October 17, 2008.
Recipe Testers’ Tips
This carrot ginger soup is tasty with a tiny bit of heat.
I used baby carrots, which really cuts down on the preparation time. The directions suggest puréeing the soup using a handheld immersion blender. I used my immersion blender, but it seemed to take forever. Next time, I’d use the food processor and do the soup in batches. If you have friends who are vegetarians, you could easily substitute vegetable stock for the chicken stock. If you’re watching your sodium, the reduced sodium chicken stock is another option. In case of leftovers, this soup reheats very well in the microwave. This soup can be served with a green salad for a simple lunch. Another option would be to serve it with a sandwich.