Carrot Ginger Soup Recipe Happy healthy eating

This is velvet Carrot Ginger Soup A hint of garlic and herb thyme will fill your kitchen with warm and comforting fall aromas. Served with crunchy chives and creamy Greek yogurt, it's the perfect addition to dinner.

Tender carrots will no longer be an overlooked ingredient in Thanksgiving recipes thanks to this Buttery Carrot Ginger Soup with Smoky Cumin. It's a hug in a bowl! Make sure to check me out Paleo Honey Roasted Carrots And Air Fryer Roasted Carrots For more sweet carrot sides and inspiration. They are just as good.

Why You'll Love Carrot Ginger Soup

Once the leaves start turning red and yellow, this homemade carrot ginger soup is the only fall soup you'll want to make.

• Great for leftovers. Cleaning out the fridge is easy as you can use leftover fried, air fried or glazed carrots.
• Freezer-friendly. Make the recipe ahead of time so you can beat the holiday cooking frenzy that comes with Thanksgiving.
• Sweet and yummy. Fruity honey, dried herbs, spicy ginger, and roasted carrots create a beautifully sweet and savory flavor profile.

What you will need

Smoky cumin, tangy lemon juice, and fragrant garlic make the carrots' natural sweetness pop. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• olive oil- Feel free to use vegetable, corn or canola oil.
• carrot- No need to peel them.
• Sweet Onion- You can use yellow or white onion instead.
• garlic – Fresh garlic and garlic paste are best.
• ginger- If you use ground ginger, make sure there are no lumps.
• Spices and Herbs – You need ground cumin, dried thyme and roasted coriander.
• salt and pepper- Kosher salt and freshly cracked black pepper are best.
• Vegetable broth- I prefer low-sodium versions or chicken stock.
• Unsalted butter- If you use salted butter, reduce the salt in the rest of the recipe.
• Fresh lemon juice- If using lime juice, use half the amount.
• honey – I prefer raw honey or agave nectar. Maple syrup is very smoky.

How to make Carrot Ginger Soup

You can make a chunkier version of this aromatic carrot ginger soup if you pulse in a blender. Scroll to the bottom of the post for the full recipe card.

• Fry the carrots. Preheat oven to 400F. Place carrots on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt. Roast for 20 minutes, stir well and roast for another 20 minutes. Remove from heat when they are brown and fork-tender.
• Fry the onion. Place a Dutch oven over medium-high heat and add the remaining olive oil. Stir in the onions and sauté them for 5-7 minutes or until slightly caramelized.
• It's the season. Stir in garlic, ginger, cumin, thyme, coriander, salt and pepper. Fry for another 30 seconds or until fragrant.

• boil Add carrots and veggie broth. Stir to combine. Bring it to a boil and then reduce to a simmer for 15 minutes. Remove from heat and let cool for 5-10 minutes.
• Blend. Transfer the mixture to a blender. Add butter, lemon juice and honey. Process it until completely smooth. Season with more salt to taste.
• serve Ladle soup into serving bowls. Garnish with your favorite toppings, serve and enjoy!

Tips and variation ideas

Whether you like creamy soups or have vegan guests coming over, there's a variation of this comforting carrot ginger soup for everyone.

• Prepare ahead. Roast the carrots and roast the onions 3 days in advance so all you have to do is process the ingredients just before dinner.
• See the piece. Do not cut the carrots into pieces smaller than 1/2″ as they will burn in the oven. If they are a bit large, you may need to roast the carrots for an additional 5 minutes at a time until tender.
• Use leftovers. Skip roasting if you use Honey Mustard Glazed Carrots, Maple Dijon Glazed Carrotsor Air Fryer Roasted Carrots instead of
• Adjust consistency. If the soup is too thin, simmer it on medium heat for another 10 minutes or until thickened to your liking. If it is too thick, stir in the veggie broth 1 tablespoon at a time and simmer for 10 minutes until well combined.
• Make it creamy. Add 1/2-1 cup heavy cream or half-and-half to the blender with the rest of the ingredients for a richer flavor.
• Go vegetarian. Make this a vegetarian recipe by swapping out the butter for vegan butter and the honey for agave nectar.

Topping and serving suggestions

This hearty carrot ginger soup is a great fruit soup with toppings like Greek yogurt, chives, red pepper flakes, and crispy bacon. Toasty croutons and crumbled feta cheese also work. I love serving it with me Maple Smoked Türkiye or Garlic Herb Roasted Turkey Breast. For the veggie side, go for me Garlic Herb Roasted Potatoes And Crispy Air Fryer Green Beans. Other classic aspects include mine Kale Salad with Cranberries And Cranberry Sausage Stuffing.

Additional storage and reheating

Stir constantly while heating to prevent it from bubbling and spreading.

• Fridge: Keep it in an airtight container for up to 4 days. Discard immediately if it tastes sour or bubbles when cold.
• Freezer: Pour into serving-size portions in freezer-bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.
• To reheat it: Microwave it in 15-second increments, stirring between each one, until heated through. You can use the oven on medium-high heat for 8-10 minutes.

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