This Quick & Easy Carrot Ginger Soup is one of the easiest recipes I have ever made. This soup is sweet from the carrots and spicy from the ginger. No wonder it is one of my all time favorite fall soups! With only six ingredients, it comes together fast and can be ready for when you need a quick lunch or dinner.
I was simultaneously playing with both of my kids and trying to perfect this recipe. I may have been a little sleep deprived from my teething 8 month old and forgot about it simmering on the stove... All you moms know what I'm talking about! The carrots ended up being so over cooked, I could have pureed them with a spoon. Once I realized I still had soup on the stove, I threw it in the blender and it was perfect. I did need to add a touch more chicken broth to give it the right consistency, but it still turned out great! It's all about little victories! When life gets busy, especially mom life, I have found it to be so helpful making recipes that are very forgiving.
You will notice that this Quick & Easy Carrot Ginger Soup recipe makes quite a few portions. Three quarts to be exact. Feel free to use my recipe divider tool if you want to make a smaller batch. I have this recipe making a large quantity so I can freeze two quarts for a cold day in the winter or for a dinner when I don't want to cook.
Another great winter soup is my Roasted Cauliflower and Leek Soup! Simple ingredients and easy to make!
Quick & Easy Carrot Ginger Soup
- 2 tbsp olive oil
- 2 cups yellow onion, chopped
- 2 cloves garlic, chopped
- 8 cups carrots, peeled and chopped
- 1 tbsp fresh ginger, grated
- 1 ½ quarts vegetable or chicken stock
- 1 tbsp salt
- Place a large pot over medium heat and add the olive oil
- Once the oil is hot, add the chopped onions, garlic, carrots, and grated ginger. Cook until the onions are softened, about ten minutes
- Once the onions are soft, add the vegetable or chicken stock and the salt and cover with a lid until the carrots are tender. About thirty minutes
- When the carrots are cooked, add half of the batch to a food blender and blend until very smooth. Continue with the second half
- Once everything is blended, place back into the soup pot and season to taste with salt and black pepper
- Serve right away or store in quart size mason jars for another day. I like to freeze two quarts for a busy day at home when I don't have time to make a big meal