Carrot and Ginger Soup

"My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day."
Carrot and Ginger Soup created by May I Have That Rec
Ready In:


  • 14 cup butter
  • 2 medium onions, chopped
  • 2 tablespoons grated peeled fresh gingerroot
  • 1 12 lbs carrots, peeled and thinly sliced
  • 6 cups chicken stock or 6 cups vegetable stock
  • 12 teaspoon salt
  • 12 teaspoon black pepper


  • In 4-quart saucepan, melt butter over medium heat.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add gingerroot and cook 2 minutes longer.
  • Add carrots and stock to onions; heat to boiling over high heat.
  • Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
  • (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
  • Salt and pepper to taste.
  • Heat soup over low heat until hot.
  • Ladle into bowls and serve.
  • Use the vegetable stock for vegetarians.
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  1. Elise M.
    I’ve made this recipe exactly as is twice and it’s phenomenal. My picky four year old even loves it and I’m never successful trying to feed her soups. Perfect side dish to a light lunch that really packs a lot of flavor.
  2. hroberson
    I did something shocking and made the recipe exactly as written. Okay, I did double it, but that's it. I chopped the onions and sliced the carrots using the food processor, which was just so wonderful. I did think that the onions needed more than five minutes to sauté. I probably gave them seven and they could have used more. I always use Better than Bouillon for stock, so I suppose that's an adjustment, but really, it's as good as any chicken stock unless you are going to make it yourself and you are really good at making stock. All in all, I give it an A+. It's very simple, which is a nice change from all of the curry-ginger soups in my repertoire. Perfect for a light lunch with crusty bread and a salad. A swish of sour cream or heavy cream would be great, but not necessary.
  3. tlrace
    I intentionally, ok lazily changed, the recipe by using canned carrots and powdered ginger. My soup had a hint of tin from the can. The ginger taste was muted with the powdered ginger. I had tasted carrot soup at a casino resteraunt and it was to die for. I went to the local grocery and they didn't sell canned carrot soup. I think I now know why Campbell's soup probably doesn't (?) make canned carrot soup. Take the time and use fresh ingredients. For those in the north woods or you are away from civilization canned and powdered ginger will give you just an ok and eatable soup. If you want good soup, go to the casino resteraunt or follow this recipe and don't cut corners like this lazy bachelor non cook.
  4. Crisci
    WOW! This is fantastic soup. It is so easy to make. I chopped the onion by hand just to get it on the stove, but the ginger and the carrots I put into the food processor. They were both ready to go into the pot right on time. <br/><br/>The recipe is wonderful exactly as it is written. Next bowl I may try topping it with some hard grated cheese, as someone commented.
  5. May I Have That Rec
    Carrot and Ginger Soup Created by May I Have That Rec

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