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."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo 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.

Questions & Replies

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  1. 5 Mule Team
    We have been making this soup now for years and I just realized that we've never posted a review. We absolutely love this soup. It's simple, it's delicious, good in all weather (especially nice in winter with toasted Italian bread loaf w/ melted cheese on top), we feel good about eating it and serving it to our kids. We love it so much that we make double, sometimes triple batches, and freeze the rest to take out (weekly in the winter). We double the broth, triple the onions and ginger, and use just over double the carrot amount. So, 12 c. of broth, 6 onions, 6 Tbs. grated ginger, 4lb. of carrots and we do 1/4c. butter with 1/4c. coconut oil. The most tedious part is peeling the 4 pounds of carrots. The onions I put into the food processor with the thickest slicer attachment (otherwise they're mush and don't cook nicely) so that makes quick work of those. We like to slightly caramelize the onions before adding in the ginger as well. Thanks for a great recipe!
  2. jdv2779
    I love this recipe, it is so fresh tasting! A great cream soup alternative which is elegant. I use olive oil rather than butter to make it even healthier, but have made it with butter (extra yum) for special occasions. Sometimes I use baby carrots and don't pre-slice, just make sure they are cooked until soft. Serve with a lime wedge to squeeze over just before eating for a real treat!
  3. Bangers nMash
    This is a great soup. Minor alterations - I added 2 packets of sugar twin and 1/2 tbsp. orange rind. I found that 2 tbsp. of fresh ginger was just a little too much, the taste was a touch strong. Very smooth and my guests enjoyed it. Thanks. Bangers n'Mash.
  4. Missy Wombat
    This is not a thick soup but rather one that is good for a summer meal. We ended up grating cheese into it and it should be eaten with bread. Enjoyed by all.
  5. 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.


I love a whole foods diet. I enjoy yoga and reading, movies and spending time with my daughter and son. I am finally getting a nice kitchen in 2008!
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