Ginger Carrot Soup
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 quarts or 16 cups
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Ginger Carrot Soup
Description
This Ginger Carrot Soup begins by softening diced onions, grated ginger, and minced garlic in olive oil before adding sliced carrots, chicken stock, water, bay leaves, thyme, salt, and white pepper to simmer until tender. After cooking, the herbs are removed and the mixture is finely blended to a smooth consistency. The addition of vanilla-flavored Greek yogurt and butter enriches the texture and adds a subtle tang and creaminess that balances the gentle heat from the ginger and aromatic spices.
The soup offers a smooth, comforting texture and a warm flavor profile shaped by fresh ginger's slight heat and the sweetness of carrots. It can be served with a dollop of additional yogurt and garnished with fresh thyme for a fresh herbal accent. This soup works well as a starter or light meal, especially in cooler seasons when its rich texture and spices provide warmth.
A practical note from the recipe suggests substituting chicken broth for chicken stock but adjusting the water volume accordingly, giving flexibility in using pantry staples. The recipe implies a slow simmering process that develops depth and melding of flavors. Serving immediately after finishing preserves the freshness of the yogurt garnish and the smooth texture of the soup.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ cups yellow onion , diced
- 3 tablespoons ginger peeled and grated, fresh
- 3 cloves garlic , minced
- 2 pounds carrot peeled and sliced
- 2 quarts chicken stock 8 cups
- 1 quart water , (4 cups)
- 2 bay leaf
- 2-3 fresh thyme sprigs
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- 2 cups Greek yogurt vanilla flavored
- 3 tablespoons butter
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.
- Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes.
- Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.
- Serve with a dollop of yogurt and fresh thyme if desired.
Notes
- If you use chicken broth instead of concentrated chicken stock, reduce the water amount by two cups to maintain balanced flavor.
- This soup benefits from slow simmering until carrots are tender to develop a smooth texture and rich flavor.
- Serving with a dollop of additional vanilla yogurt and fresh thyme enhances the final presentation and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4quarts or 16 cups
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 2122mg | 88% |
| Potassium | 1482mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 24g | 48% |
| Vitamin A | 38165IU | 763% |
| Vitamin C | 20mg | 22% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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