Cream of Carrot and Ginger
Velvety, nourishing, and packed with flavor, this Cream of Carrot and Ginger Soup is the perfect balance of hearty comfort and zesty freshness. Featuring sweet carrots, aromatic garlic, and a bright punch of freshly grated ginger, this soup is simmered in a rich vegetable or chicken stock and blended to creamy perfection. A splash of heavy cream adds luxurious silkiness, while a touch of olive oil and butter deepens its savory profile. Ready in just 45 minutes, this golden-hued soup is ideal as a light appetizer or a satisfying main course. Finish it with fresh parsley or cilantro for a vibrant garnish that elevates both flavor and presentation. Perfect for chilly evenings or as a refreshing springtime starter, this carrot-ginger soup is destined to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 700 grams carrots
- 1 large onion
- 2 garlic cloves
- 30 grams fresh ginger
- 1000 ml vegetable or chicken stock
- 2 tablespoons unsalted butter
- 100 ml heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro (for garnish)
Instructions
Peel and chop the carrots into small, even pieces to ensure they cook evenly. Dice the onion, mince the garlic, and peel and finely grate the ginger.
In a large pot, heat the olive oil and butter over medium heat until the butter melts and starts to foam.
Add the diced onion to the pot and sauté for 5 minutes, stirring often, until translucent and softened.
Add the minced garlic and grated ginger to the pot. Sauté for an additional minute until fragrant.
Stir in the chopped carrots, ensuring they are coated in the onion, garlic, and ginger mixture.
Pour in the vegetable or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the carrots are very tender.
Remove the pot from heat and allow it to cool slightly. Then, use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender. Be careful of hot liquids when blending.
Return the pureed soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
Reheat the soup gently over low heat until warmed through, but do not let it boil.
Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro before serving. Enjoy!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 6527 mg | 284% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 45.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2963 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
