Introduction
Carrot and ginger soup has its roots in traditional European cooking, where root vegetables were essential for sustaining communities through long winters. This particular combination gained popularity during the 1970s health food movement, when the anti-inflammatory properties of ginger became more widely recognized in Western cuisine. The pairing of carrots and ginger isn't just delicious—it's a celebration of how global food knowledge has enriched modern cooking. In many Asian cultures, ginger has been used for thousands of years both as a healing ingredient and flavor enhancer, and this soup beautifully demonstrates why this humble root has stood the test of time.
Ingredients
• 2 pounds fresh carrots, peeled and cut into 1-inch chunks
• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and finely minced
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup heavy cream
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• Chives or microgreens for garnish (optional)
Step 1:
Preheat oven to 425°F. Toss carrot chunks with 1 tablespoon olive oil on a large roasting pan. Roast for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.
Step 2:
In a large Dutch oven, heat remaining olive oil over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
Step 3:
Add minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Step 4:
Add roasted carrots, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 5:
Using an immersion blender (or working in batches with a regular blender), puree soup until completely smooth.
Step 6:
Stir in heavy cream and butter until melted. Add lemon juice and adjust seasoning to taste.
Q: Can I make this soup ahead of time?
A: Yes, it can be made up to 3 days ahead and reheated gently on the stovetop.
Q: Why are my carrots not getting caramelized?
A: Ensure carrots are dry before tossing with oil and not overcrowded on the roasting pan.
Q: Can I skip the cream to make it lighter?
A: Yes, you can substitute with coconut milk or simply add more broth for a lighter version.
• Choose fresh, bright orange carrots with firm texture for best flavor.
• Coconut milk can be substituted for heavy cream for a dairy-free version.
• Fresh ginger is essential - dried ginger powder won't provide the same bright flavor.
• For a vegan version, use vegetable broth and substitute butter with additional olive oil.
• Recipe is gluten-free and can be made dairy-free with substitutions.
Serve hot, garnished with fresh chives or microgreens if desired. A swirl of cream on top creates an elegant presentation.
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Prepare onions, garlic, and ginger while carrots are roasting to optimize time.
- Don't skip roasting the carrots - it adds essential caramelized flavor
- Blend thoroughly for the smoothest texture
- Add cream at the end to prevent curdling
For a curried version, add 1 tablespoon curry powder with the garlic and ginger. For a lighter version, substitute half and half for heavy cream.
Serve with crusty artisan bread or a light green salad. Pairs well with a crisp Riesling or Sauvignon Blanc.
Best in fall and winter, though enjoyable year-round
Contains dairy (heavy cream, butter). Can be made dairy-free with substitutions. May contain celery (in broth).
