This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.
Carrot Ginger Soup
More creamy soup recipes I love are Potato Leek Soup, Dad’s Cauliflower Soup and Turmeric Roasted Sweet Potato and Macadamia Soup.
When I was a kid we had soup just about every night before our main dish because my Dad loved soup and my guess is it was also an easy way to get us to have more vegetables. I was usually not thrilled about this because I was pretty picky. But if it was a creamy pureed soup, I actually enjoyed it.
I mention this because I’m not a huge fan of cooked carrots, but when combined with ginger and sauteed onions then blended into a creamy soup, I actually love it, it brings me back to those days of sitting at Moms kitchen table with my pureed soup.
This nourishing soup packed with beta carotene comes together in less than 40 minutes.
What to serve with carrot ginger soup
- I love having a soup and salad, especially for lunch.
- A half sandwich such as a grilled cheese (my Brussels Sprout Havarti and Apple Grilled Cheese from my cookbook Skinnytaste Fast and Slow affil link would be awesome!!)
- Easy Baked Coconut Shrimp is crisp and delicious, I also have instructions for the air fryer.
- These Easy Garlic Knots are my husband’s favorite side for soup.
More Soup Recipes:
- Turkey Pot Pie Soup
- Roasted Pumpkin and Sage Soup
- Cream of Asparagus Soup
- Cream of Broccoli Soup
- Red Lentil Soup with Spinach
Carrot Ginger Soup
Ingredients
- 1 tablespoons unsalted butter, use oil for DF
- 1 large white onion, chopped
- 3 cups reduced-sodium vegetable broth
- 1 lb peeled baby carrots
- 1 tablespoon grated fresh ginger
- 1/4 cup reduced fat sour cream, tofutti sour cream or coconut milk for dairy free
- kosher salt and white pepper to taste
- 2 tablespoons fresh micro greens or chives, for garnish
Instructions
Stove Directions:
- In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
- Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
- Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
- Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.
Instant Pot Directions:
- Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.
- Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.
- Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.
- Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.
So easy to make and delicious. I think I needed to cook my carrots a bit longer than 30 mins. My soup tasted a big more ginger-y than carrot-y. Really enjoyed it though!
Absolutely delicious!
used greek yogurt instead of sour cream. very tasty.
Made this with light coconut milk and it was absolutely delicious! Putting more carrots on my shopping list right now! I did not use baby carrots, just the regular 1 1b bag. Didn’t have to use salt in it either. Yummy!
Absolutely delicious! I found it took longer than 30 minutes for the carrots to get soft, but other than that I stuck to the recipe.
Incredibly easy to make & is delicious. I doubled the recipe & am glad I did. Will freeze half for later.
Hi! could I substitute Greek yogurt for the sour cream/coco milk? Or would that affect the consistency?
Great recipe – made it with chicken stock but only used half the sour cream. Added a dash of cayenne, a little cumin, and a splash of orange juice.
Love this soup! It’s fast, delicious and perfect for a light supper. I sometimes add a touch of curry or sriracha, and always a bit of fresh garlic. I’ve eaten it hot, warm and cold and loved it each time.
Made it and love it! I used large carrots because that’s what I had on hand. Simmered about 40 minutes. Will definitely make this again!
I love the trick of the baby carrot plugs, no need to peel just drop them in the pot. Tasty soups with minimal ingredients and effort. Will make over and over! I used chicken stock for extra flavor.
Very good. Ginger is not overwhelming. The only change I made was to substitute onion (which I try to avoid) with chopped fennel root. This does not require precooking to soften, so the recipe is even easier.
I have never been so amazed by a soup. I’m not a carrot person or a ginger person, but we had way too many carrots from our garden and I needed to cook something. I came to Skinnytaste because Gina rarely, if ever, disappoints. This soup was fantastic. I made it as written and was astounded by how creamy and full of flavor it is. All of my kids took a bite and exclaimed, “Good!!” Will definitely make again!
Perfect!!
Did anyone else’s texture taste gritty? I used a food processor and blended for a long time. Maybe the carrots weren’t cooked enough?
As always, another delicious recipe from SkinnyTaste! I’m on a Low FODMAP elimination diet and carrots are low in FODMAPs, so, I didn’t include the onion (and had to use chicken broth because it’s hard to find low FODMAP veggie stock), but, no love lost here. Super delicious!!! Thank you as always.
Just perfect and so easy to make 🙂
This is one of the best soups I’ve had with so few ingredients! I did add a shake of curry powder, but otherwise followed the recipe. It is very flavorful and surprisingly filling. Yummy!!
I’ve been looking for a carrot ginger soup recipe that sounded as close as possible to what I used to make years ago. There are so many extra ingredients in some of them, its crazy! This sounds like the real deal … I so can’t wait to make it … thank you! I’m giving it 5 stars because I know it will be great! (I’ll add some fresh crushed garlic to it as well!)
🙂
I absolutely LOVE, LOVE, , LOVE this soup! It is so simple to make and I always have carrots, onions, and ginger. I do omit the sour cream, though. It doesn’t freeze as well. I suffer from Migraines and this is the only thing I can eat some days.
I love this soup! It’s very easy to modify based on what I have on hand. Lately I’ve been doubling the recipe and using 1 lb carrots and 1 medium butternut squash. We also like it spicy, and add a tap of cayenne with the broth and other ingredients.
I love this recipe. I use real carrots and just chop the ginger. I used beef broth last night and it tasted amazing but have used both chicken and vegetable stock other times. Next time I might try it with an apple!? Wondering if anyone else has tried that?
Usually love ST recipes but this did not make the grade. It could be that I live at 5000 ft but the flavor was not great – which I expect from ST. I used an immersion blender and perhaps should have used the bench blender. Soup had a bit of a grainy texture, needed lots of salt and pepper and more ginger. After making the recipe I added grated garlic, cayenne, powdered ginger, extra broth (chicken) and some dark monk fruit (non calorie sweetener). We did eat it with the grilled cheese but will try another of Ginas recipes next time. Our household has lost weight using Ginas recipes for the last 4 months so we generally enjoy her work.
This soup came out delicious! Used frozen baby carrots and chicken stock( its what i had) and a bit of cooking cream i. Was done in 15 mins. Will do it again:)
I made this as directed and let it sit 24 hrs in the fridge before heating it back up for dinner. It was really tasty and easy to make. The ginger gave it a really nice zip. The next time I make this I will try it with coconut milk and add a little curry.
Just made this for the first time and it is sooo good! I added a little more ginger to mine cause I really couldn’t taste it and I also added so garlic cause garlic just makes everything better! Will definitely make again!
This is so good!. I make it all the time.
Made this soup today…it was delish!! One of the best I’ve had! Definitely a keeper😍😋
I am 8 weeks pregnant and this has been my saving grace! I feel nauseated all the time, and so I was having the tendency to overdo the snacking to settle my stomach. I wound up making a double batch of this, portioning it out into 1/2 servings, and freezing it. Now I pull one out once or twice a day to settle my stomach and it totally does the trick! Between that and nonfat Greek yogurt with berries, I’m doing way better at reaching for healthy snacks now and keeping the gain in check. Way better for you than ginger pops! Thank you!
Awwww, so glad it is helping you! Congrats!
Delicious and so easy to make. Now one of my favourite soups evr!
I just made this while in Quarantine. It turned out great! Super yummy! Thanks Skinny Taste!
I love this soup! I was worried it would be bland but it’s really delicious and flavorful
Loved this soup !! Thank you ! This is a Keeper Recipie !
Would this freeze well, do you think?? Sounds wonderful and I plan to make this weekend. Thanks!
This freezes nicely!
I LOVE LOVE LOVE this soup. So good, and though it might read as a long recipe, it is really easy.
So healthy too!
This soup is divine! Perfect for fall. I did make slight modifications – used a whole can of light coconut milk and added cayenne with the salt and pepper because I love spice. I served it with ricotta cheese and toasted bread and it was delicious. Thanks again for another great recipe!
This soup was great! I modified slightly: used just over a lb of carrots, 4 cups of chicken broth and a whole can of light coconut milk (go for it). Very easy and tasty.
I made some modifications to accommodate our guests: used light coconut milk, I doubled the ginger, used homemade chicken broth instead of vegetable broth, and added a little bit of nutmeg. It was very good but I will also try it again following the recipe exactly. I did not peel the carrots because they were from a local organic farm and I wanted the extra nutrients!
I have made many Skinnytaste recipes that have been great. Unfortunately, I just don’t understand the rating on this one. Perhaps I don’t like carrots as much as I thought I did or maybe I did something wrong (I don’t think so since it is such a simple recipe) but I disliked this so much I threw it out. Despite the lovely color and texture, it was incredibly bland despite adding nutmeg, salt, pepper and garlic to try and save it.
Im confused, on here it says 3 FP, but when I enter the cal etc in the WW calculator it says 5 FP.
I use chicken broth all of the time turns out delicious! I also add a medium sweet potato…yum!
This was absolutely delicious and quickly went into my saved recipes. It will be made again for sure. Thank you for sharing it 😊.
I have Rainbow Carrots would it be possible to use them instead of the basic Orange Carrots?
Sure
Can I use Chicken broth instead of vegetable broth?
Yes! I make this recipe often and I use chicken broth.
OMGGGGGGG this soup is soooo good! I’m considering serving it chilled at a spring tea too! The taste is over the top good and the color so lovely!
Can this be done in a slow cooker?
Is this in your recipe book? Whh one? Love all your recipes! Thank you!
This is a great recipe and easy to make. Personally, I found adding some lime juice balances out the ginger. A keeper!
Love this recipe! I like to add a little garlic with the onions and then also a little curry powder that just coats the onions when you cook them.
Does the soup need to cool before adding the sour cream?
Freaking amazing!!! I’ve used coconut milk and a little fresh garlic, and I absolutely LOVE this dish! It looks great (used a blender), and smells fantastic in the whole house ❤️ 5* feedback!!!!
It’s my 2nd recipe I try from y’all, and I cannot decide if I prefer this soup or the zucchini creme soup! Delicious ????
Very simple recipe. I will boost up the ginger in my next batch because I like the zip. Thanks for sharing
Can you use plain Greek yogurt instead of sour cream?
Not sure, you can try but it will taste different.
Great carrot soup. Didn’t have the micro greens but I used chopped green onions and parsley as a garnish.
This is a very good recipe! I used olive oil and coconut milk to make it vegan. I’m definitely going to be saving this one for later.
This soup is ooooo good! I used regular carrots!
Does it make a difference if the ginger is chopped instead of grated?
This doesn’t show up as Whole30 approved, but based on. E ingredients, if loons like it is if I omit the sour cream and use coconut milk. Correct?
Hi, can I substitute with regular milk or heavy cream? Just don’t want to buy sour cream for just this recipe.
Heavy cream would be better
I omitted the sour cream/garnish and the soup was still delicious! Thanks for a great recipe.
This soup was delicious. The recipe will be perfect for 4 lunches during the week. Thank you!
Hi there, This recipe looks amazing. I have a question: if I were to use regular sized carrots instead of baby carrots, would I still be using 1lbs of them? or less?
Thanks!
PK
Yes!
when you say “white” onion, are we talking vidalia? I’m used to using yellow in soups…
No, white onion is what it’s called but Vidalia works fine too
Can you use regular carrots rather then baby carrots? Thanks Gina, your recipes are my favourite.
yes
Can I freeze the soup?
How can I tell if the recipe will fit in a 3qt instant pot? I’m a single gal, lol
Could you use chicken broth if you don’t have veggie broth?
Sure!
this soup is lovely, but it cannot be dairy free if using butter. The butter shoud also be replaced by oil.
Just curious if anyone has tried using a little curry powder.
Wow! This soup is delicious and I don’t even like carrots! I don’t understand how such a simple recipe can be so yummy but it is!
I halved the recipe because I was certain I wouldn’t like it but I was so wrong!
I followed the recipe except for using fresh organic whole carrots and the soup was sweet and creamy and rich tasting. I was trying to find a way to add carrots into my diet because they have so many health benefits and now I found the answer. Thank you!
OMG. We made this last night and I absolutely love it. I’ve been scared of buying fresh ginger for some reason, but I bought it for this soup, and it was just so delicious and easy to peel and grate. I’m trying to incorporate more vegetarian meals into my diet and this is definitely going into the line up. Thank you very much for providing this recipe. I’m looking forward to trying more. 🙂
How do I make the vegetable broth? Or is it something I can buy?
I bought non fat sour cream by mistake. Can I use that and add some fat, or should I buy the low-fat sour cream?
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Would this be 0 points if we left out the sour cream?
We made this on Monday and my sweetie (who is the main chef and pulled it together) could not stop talking about it! We had a low sodium chicken broth already open so we used that instead of vegetable. Topped with a tiny bit of sour cream. Outstanding.
Loved this. great texture. Amazing flavor. Even my husband who is a meat and potatoes guy loved this. I am definitely putting this into regular rotation. I might even get my 8 year olds to try it! Now, that’d be a miracle.
Just made this soup it really exceeded my expectations I have made many carrots suits but this one was tasty and velvety
Tastes fabulous! My WW is saying 5 points though.
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I just made this soup in my Instant Pot and it is wonderful. I made a double batch and added two parsnips to reach the 2 lb weight and 1/2 cup of almond cashew “milk”. I also used whole thick carrots instead of the baby carrots as well as chicken broth because that is what I had. I added in Baharat seasoning that was left over from a Melissa Clarke recipe (like a garam masala mixture) plus an additional 1/2 tsp of turmeric. Since my husband likes some bite with his soup, I pureed only 3/4 of the mixture to make him happy (he was!!). Once again, thank you for your recipes. I have skinny taste.com up on my favorites bar of my laptop.
Thanks Judy!
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I made this soup and it’s absolutely delicious! My grandson loved it too!
I love creamy soups like this for sneaking in those veggies, too! A momma’s gotta work it in where she can!
I never would have thought I would like this but I am yet again amazed! I didn’t have quite enough carrots so I substituted parsnips and cauliflower to make the correct amounts. I made a double batch because I wanted to taste it with both chicken broth and beef broth. I made the chicken broth batch just as the recipe called for with the exception of using sweet onions instead of a white onion because that’s what I had. I skipped the ginger with the beef broth batch. Both ways are fabulous! Thank you so much!
What is the skinny on your meal planner? It doesn’t seem to be available anywhere yet.
Thanks.
Shari
end of this month!
I have made this numerous times over the years. I keep my ginger in the freezer and the grate it frozen – works easier for me. I sometimes use less broth or more carrots to make it a bit thicker. I also remove a cup of the carrots before I use the immersion blender and then add back in to give it a bit more texture. I’ve made this for a home party and also a church ladies party. Everyone has always commented on how great it tastes! Thanks Gina for all your great recipes which have helped me for years!
Love this recipe!! Adding ground cumin gives it even more flavor. I also agree about using ‘regular’ carrots. Baby carrots is are packaged in plastic. Regular carrots take more time to peel, etc. , but the peelings can go in the compost bin, while the plastic bags have to be recycled, and that isn’t always possible.
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Had Carrot/Ginger soup in Germany recently. Tried this recipe. Used light sour cream instead. Was excellent tasted better than what I had on vacation. Thanks for all the amazing recipes.
Great!
Made this without the butter and sour cream and it was still so delicious! I browned the onions a bit more in the beginning and then added some garam masala, cinnamon, and turmeric for a spicier twist. Will definitely be making again!
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Love this! Very easy to make and tastes great!!
I just made this tonight along with your butternut squash risotto. Both are very delicious. I always follow your recipes exactly as written by you and they are wonderful. Thank you!!!
You’re welcome! 🙂
Can’t count how many times I’ve made this. I always make a double batch. Fantastic recipe for us carrot lovers. Great website, Gina!
Thanks! So glad you enjoy it!
I just made this soup today and it came out wonderful! Very happy 🙂
Glad to hear it!
Could you make this on the soup setting on an instant pot. Just got one this week & been using daily!
This is a great recipe and I'm looking forward to trying it, but I always need to have actual protein in a meal… wondering what I could throw in there that would not detract. (No tofu! we don't do tofu in great quantity) Lentils? or maybe slivers of chicken….?
Another delicious recipe!!! Have not make one Skinny Taste meal that I don't love!!!!
Do you think this would work in the slow cooker if I put it in in the morning? Or will it all turn to mush?
Did you ever find out? I'm a huge slow cooker fan.
keep coming back and making this delicious recipe….everybody I feed it to LOVES it.. Thanks for that!!
I loved this soup. It was awesome. Another slam dunk! Thanks so much for the great recipe.
I love this, it has become a new lunch staple for me! I was wondering if you could help me figure out how you ended up with 3PP per serving? The only point items I figured were the butter and sour cream (since broth is 0PP). Can anyone explain the breakdown to me?
When I left a comment. I was not able to edit it. I had to delete and start over. Second time could not finish it. Finally posted incomplete. Please do check into it.. Thank you
My soup was excellent. I made it today. Just added few more ingredients. Half a potato with carrots. After I puréed it. I let it simmer and added chopped red bell pepper, fresh basil leaves, 1/2 tsp cayenne pepper powder. 1tsp of olive oil .
This soup is amazing — and it's dead simple!! Definitely will be a regular around our table 🙂
Think I will try this basic recipe and then add cauliflower and trade the sour cream for fat free yoghurt (which I have and doesn't involve me going back to the shops with my two kids).
had this for lunch and it was amazing 🙂
sadly, still even with the lid on some of the liquid evaporated so i didn't get as many servings in the end, oh well !
This is the first carrot soup recipe I have ever tried and I am so taken with the flavor. It is absolutely delightful. Also, I had not used my immersion blender before as this recipe notes. Tickled to utilize my tool to its potential.
I come back to this soup recipe all the time because I love it so much! Just made it again today for my new blender's inaugural run 🙂 so good!
Can I use chicken broth instead of vegetable broth?
sure!
Yum!! I made this for the first time and it was great! Want a great fall soup. My 4 year old boys loved it too!!
Love your carrot-ginger soup! made it a few times, and I usually add some chopped fresh rosemary & sage to the onions which I sautee in just 1 teasp of oil. I have even thrown in leftover baked sweet potatoes! and when I don't have sour cream on hand for the garnish, I do a small drizzle of honey! YUM!
I made this for the second time this week 🙂 I also added a red pepper that I pureed to add veggies, my husband also added cooked broccoli and scallions for some "chunk" as he called it. DELICIOUS!!!
love ginger!!!!!!!!!!!!!!!!!!!
Yum! I doubled the recipe because I had about 4 c (2 lbs) of shredded carrots. It decreased the cook time by about 10 minutes. I also used chicken broth because I didn't have veggie, so if you choose to do that, just taste before adding more salt because that has a fair amount already. And like mentioned previously, frozen ginger is the way to go, it is super easy to peel and shred straight out of the freezer. Delicious recipe!
Gina, I have to say, this is absolutely delicious! I saw this recipe a while back and just now made it today (I've been craving it) and am absolutely in love! Thank you for another great recipe to add to my collection! You never fail to impress me. I have just one question though……….you call for unsalted butter to saute the onion in. Is there a reason for this (ie. does it give a different flavour than regular salted butter)?
what do you think about using heavy whipping cream instead of sour cream or yogurt? I'm allergic to milk but heavy whipping cream is ok 'cause it's all fat (no milk protein). I know this will change the nutritional info but I'm ok with that 🙂 thoughts?
Love this recipe! I don't even like cooked carrots all that much but the combination of ginger, s. cream and the warmth of the soup is amazing! Thanks again, making this again tonight!
I made this soup tonight. It was awesome, and I'd totally make it again. Instead of the pound of baby carrots, I used 3/4 pounds of organic regular carrots (cleaned but not pealed – I don't know if this really makes it taste better or if the taste difference is psychological) and 1/4 pound of parsnips. yumm!!!
I am just about to cook this soup, but I have decided not to add the sour light cream in it until the very last moment as I intend to make a large pot of it and tried to freeze some of it for latter on, as this soup looks like it would freeze and save me time during the week when I need some thing to heat and serve quickly, by adding the sour light cream after I have defrosted and heated it in the micro wave, I am hoping it would still tasted the same. wish me luck
Sooooo good!
I just discovered your blog recently and I plan on making this soup for lunch today! Judging from all the raving comments above, I'm super excited to try it! I have a feeling this recipe will become part of my regular repertoire. Thank you for sharing 🙂
Made this today and loved it! Almost felt a little guilty eating it, it was so good! I forgot to get the sour cream at the store so I substituted nonfat greek yogurt instead. Yummy! Keeper recipe for sure! Thanks! 🙂
Found your recipe on pinterest. I just made this soup (fourth carrot soup recipe I have tried to date- not finding one I really just love)– and this is so the winner, hands down! It's creamy, rich-tasting and completely delicious- not to mention, low in calories. I will make this again and again. Thank you for sharing!
My baby boy loved this and so did I!
Any recommendations on an entree to serve this with? Looks delicious!
Making this now, smells fantastic!
yum this looks amazing, and so light!!
Just made this recipe….. and really it doesn't make enough! It was sooooooooo good that I had to control myself not to eat the whole thing and divide it up in lunches!
Thank you so much for your recipes! 🙂
Hi Gina, do you by chance have a recipe for carrot-ginger salad dressing, like the one they serve in Japanese restaurant? I go crazy and order two of the salads and they won't give up the recipe where I am…HELP!
This looks very similar to the ginger dipping sauce at my favorite Japanese hibachi restaurant, both in color and texture, as well as ingredient list. Can anyone tell me if it has a similar taste? It would be very funny if it did, since I've been DYING to find a good recipe for years with zero success.
We made this yesterday and just ate it today; it really benefitted from the overnight "sit". I thought it was going to be too bright for me, but the sour cream and the cheese really balanced it.
Bravo!
I made this last night and it was fantastic. I have been in love w/ carrot ginger soup since I had some at Earth Fare so I couldn't wait to try your recipe. I was very pleased to find it was just as good if not better and I made the whole batch for about the price of one cup at Earth Fare! I used Oikos plain nonfat Greek yogurt in place of the sour cream. It seemed to curdle a little but this went away w/ the use of the immersion blender. I did take it off the stove to blend because I do not have an outlet close enough to the stove. Thanks for another fantastic recipe, Gina!
This is a really good looking soup!
I make a similar soup, but add parsnips for additional vegetables…really good! Thanks for all of your amazing recipes….I've made maybe 20 and my family has raved about them all. Thanks!
Made this tonight! Very good 🙂 I found I needed to double the ginger and add a bit more broth
I can't wait to make this, have you ever added 1/4 cup of old fashioned oatmeal to your veggies soups to make them a "cream of" soup, works really well!
YUM! My friend brought this over today. Was very good. Had right after a long walk and was really satisfying.. Just subscribed so I can't wait to see the other great recipes I will have to try on my husband !!!!
Looking so tasty and I love soups! I am so happy to see another soup recipe and I am willing to try this at home.
This is on our menu for tonight! I have a vitamix and I often make soup in there! YUM, thanks for sharing!
Love the vegan option 😀 Will be making this soon!!!
What if we don't have an immersion blender?
A regular blender would work, but you would have to ladle it in in batches, and as Gina said, you have to be careful not to burn yourself. Of course, you could always let the soup cool to a reasonable warmth and then ladle it, and once it's all done, warm it back up gently. But people have been making blended soups with traditional blenders for ages. 🙂
Immersion blenders are fairly inexpensive and you will use it more than you think. It's a must for all my soups and especially helpful when making salsa's.
Is there something I can use in place of Badia Sazon with Annato.
The soup looks awesome and I want to try it. I have a lot of your recipes stored one of my favs. is the turkey 3 bean chili.
Awesome. Thank you.
Can't wait to try this! I love using my immersion blender. So quick and easy! 🙂
The soup looks wonderful! I need to buy a new hand blender. I was pureeing some soup and the hand blender started on fire. So the next time I made soup I put it int he blender, and that was a mess, not to mention it was tomato soup, ick! So I need to invest in a good hand blender!!
A regular blender would work of course, but you will have to do it in smaller batches and be careful not to burn yourself.
Donna, good question but since I am not a nutritionist I don't want to give you false info. I will ask my friend.
Amber, I find when I add yogurt to hot soups it curdles. Perhaps some brands will work better than others.
I have a tip if anyone is interested. If you have a garlic zoom, it works really well for mincing ginger too. The grater looks a little messy 🙂
Another great tip I got off Food Network is peel and freeze your ginger. Once frozen it is very easy to grate using a microplane
Do you think you could use Plain Greek Yogurt instead of sour cream to boost the protein?
I've tried adding Greek yogurt (whole) before with mixed results. The trick for me seems to be the heat. If I add Greek yogurt in while the soup is fresh off the stove, it will curdle and leave you with small dots of yogurt. Not a taste problem, but not the prettiest presentation. I find that if I blend it first, then add in the yogurt and blend it again with my immersion blender, it stays together quite nicely. My guess is that it's because the blending aerates the soup, reducing some of the heat before the yogurt gets added in.
Also, I say whole Greek yogurt because I tried with fat free with disastrous, clumpy results.
This looks fabulous…but unfortunately I have this stupid lingering fear of potentially high glycemic index foods! Cooked carrots are "supposed" to fall into this category…Does the addition of the other ingredients (ginger..lovely)or the onion serve to lower it's impact on insulin levels or spiking? Thanks for any enlightenment on this question and a consistently well-crafted blog offering scads of culinary inpiration.
Donna: Carrots are really not a "high GI" food. You should try this soup…check blood sugar before and 2 hours after eating to see how you repspond.
You need some peanut butter in this! ^^
I came up with this version a while back that is Vegan and 3 PPV per serving, semi based on a Guy Fieri recipe; just thought I'd share it here; it was a hit at Thanksgiving as soup shooters too 🙂 http://anamericaninbento.blogspot.com/2011/11/should-i-change-my-blog.html Mine uses carrot and cauliflower 0 I read ful sized carrots have more nutrition, so I use them more now…
I agree. I use these ingredients except for the sour cream and add in equal amounts of cauliflower as carrots. Also some garlic. Yum. The big taste difference is using the juice of half a lemon at the very end makes the flavors sing.
I can't wait to make this! Since I don't have an immersion blender, I assume I can use my regular blender & just transfer it back to finish?
sounds amazing – the immersion blender is the best tool ever!
I love this! It's so simple!
Gina! Thanks so much for making my request possible! I will be trying this tomorrow!!!
Looks great! I wonder if chicken broth would be ok, because I want to make this yesterday.
I have not yet tried this recipe, but I have always used chicken stock for my butternut squash soup. Mine was a curry/butternut squash soup. I am anxious to try this one.
I can't find fresh ginger. What would the conversion for dried be?
I would use 1 tsp and taste it.
Dried and fresh have entirely different tastes! I would look for fresh! Any green grocer should have it, but you might have to ask where they stash it.
http://www.livestrong.com/article/265872-fresh-ginger-vs-dry-ginger/
Can be bought grated and in a jar at the grocery store. Lasts a long time in the fridge.
This sounds so wonderful! Love it!
Agree with Anon. Most baby carrots are just regular sized carrots that have been shaved down for the novelty ("baby cut-style"). They seem quite wasteful. Ironically, they started baby cut-style as an attempt to save carrots that had minor flaws and couldn't be sold.
I've never cooked with them, and always use whole when making my stick blender soups. (So glad you use one too! Can't get over my love of it!) It always turns out great! You can try caramelizing the onions first before adding the stock, if you'd like to try developing the sugars a bit more to pronounce the sweetness. And a hint of orange zest goes a long, delicious way!
But seriously, pureed soups are so easy to make, so filling, and so good for you. You never need cream or milk if you add in a good potato, too! I've made delicious "cream of mushroom" soups with stock, creamy potatoes (not too many), onions, and fresh sliced mushrooms. You won't miss the dairy at all (and I'm a complete lactophile).
Yes! I often throw a potato in my soup to make it creamy along with a splash of milk (I like dairy) Thanks for sharing, I love the idea of orange zest!
Love the simplicity of this soup! But I must confess that I will be substituting…coconut oil for the butter and coconut milk instead of sour cream and a Thai red chili. It’s cold here in Canada right now people 😉
Baby carrots are just precut regular carrots. My mom says they are kind of flavorless and when cooked, regular carrots are sweeter and more carrot-y
That's interesting, not being a carrot lover I never noticed. I personally like to use them because the save time but any carrots would work!
Agreed – whole carrots have more flavor.
I third this! Whole carrots are much tastier. I purchase baby carrots for snacks with dip when I can't be bothered to cut up regular carrots.
I just recently couldn't find baby carrots and cooked whole ones and everyone ate them and raved about how much better they tasted–I have to admit they taste much better and more flavorful 🙂
And they are about 1/3 the price of "baby carrots". Some of the bags now say "baby cut carrots" which is what they really are.
Looks scrumptious! Thanks so much for not only sharing this recipe but so many great ones as well! You are my go to gal for recipes!
Sadly, I haven't been able to find baby carrots where I live in australia so I will just try it with normal carrots! Looks really great and only a bit over 100cal?! Thats awesome 😀
If you peel them and soak them they come up nice – especially if you get them super fresh.