Ginger Carrot Soup





Introduction: Ginger Carrot Soup

This is a simple, quick, and tasty winter soup.

Prep time: ~10 minutes
Cook time: ~30-45 minutes

1 pound carrots (shredded)
1/2 large onion (shredded)
1 boullion cube1
several chunks of ginger (depending on your taste)
bay leaf
fresh ground black pepper to taste
2T coconut milk (optional)

Shred carrots and onion, add to pot, and pour in water until the vegetables are just covered. Add boullion cube, pepper, ginger, and bay leaf. Simmer soup on low until vegetables are cooked through and most of the water has evaporated.

Taste and adjust seasonings; add coconut milk if desired. Remove bay leaf and ginger chunks and serve.

Scaling this recipe is easy! I used 4 pounds of carrots (approximately 7c shredded) and two onions with 4 boullion cubes and a big handful of ginger.

1 You may substitute stock or broth for the boullion + water. Whatever you've got in terms of ingredients and/or time.



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    Tried it once, really nice recipe. I didn't add the coconut milk, but it still was very tasty! Excellent for cold winter days.

    Thank you for the inspiration.

    YUMMMMM! This sounds delish! I cant wait to try this recipe!

    Thanks! How did it turn out?

    awesome recipe, just made some & enjoyed it very much. Thank you!


    Tried making this tonight. Delicious. I think next time i might puree about half of the carrots after they are cooked with an immersion blender, to thicken it up a bit. As for your suggestion of grating the ginger, Patrik, I would say that I love ginger and after boiling with 3 large chunks of ginger for 45 minutes, the soup was plenty gingery, borderline too gingery. Anyway, great recipe.

    I'm glad to hear it worked well for you! If we had an immersion blender I'd definitely use it here. Good call.

    Can I substitute Yams for Carrots?

    That should work nicely! The texture will be a bit different -- yams really melt down and thicken when cooked, while carrots maintain more of their shape.