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5.0 from 99 votes

Carrot Ginger Soup (served cold or hot)

Velvety smooth, healthy, easy, and delicious, this carrot ginger soup can be eaten hot or cold, making it perfect for every season!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 195 kcal
Course: Soup
Cuisine: American , Vegan

Ingredients

  • 4 tablespoons butter
  • 1.5 pounds carrots peeled and sliced
  • 1 yellow onion diced
  • kosher salt to taste
  • 1 tablespoon fresh ginger minced (about a 1" piece)
  • 1/2 teaspoon orange zest from about 1 orange
  • 4 cups chicken stock/broth or vegetable stock, or water, or a combo
  • plain yogurt, fresh basil, green onions and/or other herbs for garnish (optional)

Instructions

    Cup of Yum
  1. Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.
  2. Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.
  3. Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).
  4. Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
  5. Taste to adjust seasoning and add salt if needed. Serve hot, or if you want the soup chilled, refrigerate for about two hours before serving. Garnish with plain yogurt, fresh basil, green onions or herbs, if desired.

Notes

  • Freezer Instructions: Make a double batch and freeze it for up to 6 months in an airtight container.
  • Make it vegan: use 2 tablespoons olive oil instead of the butter and skip the browning process.
  • Make it Whole30/Paleo/dairy free: Use 2 tablespoons olive oil or ghee instead of butter and skip the browning process.
  • Money saving tip: If you don't have homemade chicken stock, you can use water (with some extra salt). You can also buy a really small amount of fresh ginger- just snap it off at the store and buy only what you need.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 195kcal (10%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 1079mg (45%) Potassium 772mg (22%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 28765IU (575%) Vitamin C 28.9mg (32%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 1079mg 45%
Potassium 772mg 16%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 28765IU 575%
Vitamin C 28.9mg 32%
Calcium 80mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.