Cream of Carrot Soup with Ginger and Rosemary
This Cream of Carrot Soup with Ginger and Rosemary is a velvety, flavor-packed bowl of comfort that strikes the perfect balance between earthy, sweet, and aromatic. Featuring tender carrots paired with zesty fresh ginger and a hint of fragrant rosemary, this recipe elevates traditional carrot soup with layers of complexity. The addition of a creamy potato base and a touch of heavy cream ensures a luxuriously smooth texture, while a splash of lemon juice brightens each spoonful. Ready in just 45 minutes, this easy vegetarian soup is perfect for cozy weeknight dinners or as an elegant starter for any occasion. Garnish with fresh parsley and serve with crusty bread for a satisfying, wholesome meal that'll warm you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 pounds carrots, peeled and chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable stock
- 1 small fresh rosemary sprig
- 0.5 cup heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the chopped carrots and diced potato to the pot. Stir well to coat the vegetables with the oil and aromatics.
Pour in the vegetable stock and add the rosemary sprig. Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the carrots and potatoes are fork-tender.
Remove the rosemary sprig from the pot and discard.
Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and lemon juice. Cook gently over low heat for 2–3 minutes to warm through. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 52.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5055 mg | 108% | |
*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.
