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Bright orange carrot ginger soup with sour cream and pumpkin seeds.

Carrot Ginger Soup

A cozy fall soup made with carrots, ginger, onion, carrots and celery.

Course Dinner
Cuisine American
Keyword Easy Soup Recipes, Fall Soup Recipes, Holiday Recipes, Soup without heavy cream
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Sweeter With Sugar

Ingredients

  • 1 tbsp butter
  • 1 cup onion chopped
  • 3 1/2 cups carrots peeled and sliced thin
  • 1 cup celery sliced thin
  • 1 1/2 tbsp fresh ginger peeled and chopped
  • 2 large garlic cloves minced
  • 3-14.5 ounce cans chicken broth
  • 1 tsp salt
  • 1/4 tsp white pepper

Instructions

  1. Prepare your carrots, celery, onion and ginger.

  2. Place butter in a deep stock pot and melt the butter.

  3. Add the thinly sliced carrots, celery, chopped onion and ginger to the pan.

  4. Cook over medium heat for 15-20 minutes. Stirring frequently.

  5. Add the minced garlic half way through cooking the vegetables. Stir frequently.

  6. When vegetable are nearly soft, add the chicken broth, salt and white pepper.

  7. Bring the mixture to a boil.

  8. Reduce heat and simmer uncovered for 20-25 minutes until vegetables are very tender. Stirring as needed.

  9. Remove from the heat. Allow 5 minutes to cool.

  10. In small batches, blend the soup in a good blender. (I like to use the single serve cup with my Ninja-Be careful removing the lid after blending-it will splatter out and it will be hot. Turn the lid a little to release some of the pressure before removing it the rest of the way-or use the big blender container and crack the vent.)

  11. Blend each batch until smooth and creamy-no lumps.

  12. Serve immediately with a crusty bread and top with a drizzle of sour cream and pumpkin seeds-optional but recommended.