This easy soup is made with just six ingredients. Topped with a dollop of sour cream, this Carrot-Ginger Soup is sure to become one of your favorite meals to enjoy on a chilly night.
This time of year, I crave soup. There is something about a steaming mug of soup on a chilly day that just makes me happy. I have a few favorite recipes that I always make each fall and winter, plus new favorites like this Butternut Squash and Apple Soup and this Turkey Chili Taco Soup. My old standbys, the ones I’ve been making for years, include Golden Winter Soup (you’ve got to try it), Harvest Pumpkin Soup, and today’s Carrot-Ginger Soup.
This Carrot-Ginger Soup is not new to the blog. I first shared it here four years ago, and I’m not sure anyone has ever looked at that old post. I decided that was just not ok with me, so I’m bringing the recipe to the forefront today.
In writing about the recipe back then, I mentioned that I had first enjoyed this soup at my friend Stephanie’s house on New Year’s Eve three years before that. Which means that I’ve been making this soup for seven years now, and I still get so excited each time it’s on my weekly menu.
I’ve been friends with Stephanie since my first year of high school. (Could we really have know each other for over 20 years now? Wow time flies.) A lot has happened in the past seven years since she shared this recipe with me – we’ve both become Moms of two since then – but I’m so lucky to still count Stephanie as one of my closest friends. We’ll be getting together for dinner in a couple of weeks, and these days a big part of the fun is to see how excited our kids are to see each other and play together.
This soup starts as all good soups should, with onion and butter. To the softened onions, you add carrots, fresh ginger, and broth. Simmer until the carrots are tender, puree until smooth, and finish with a splash of half-n-half. Yes, besides being my favorite soup in the flavor department, it’s also one of the easiest to make.
At the risk of repeating myself, I’m going to say once more that this really is the best soup. The sweetness of the carrots is nicely balanced by the spicy pop from the fresh ginger. I love to serve this Carrot-Ginger Soup with a dollop of sour cream. You can use Greek yogurt, but please don’t skip the topping entirely. The extra creaminess is the perfect finishing touch. If you make this Carrot-Ginger Soup, I think you’ll find you have a new favorite, too.
- 2 tablespoons butter
- 2 sweet yellow onions, chopped
- 4 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons peeled fresh ginger, finely chopped
- ½ cup half-n-half
- salt and pepper
- sour cream, for serving
- In a Dutch oven or large pot over medium-high heat, melt butter. Add onions and cook, stirring frequently, until onions are soft, about 5 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender, 15 to 20 minutes.
- Puree soup until smooth, either using an immersion blender or by transferring soup to a blender and then returning it to the pot. Stir in the half-n-half and warm over medium heat until hot. Season with salt and pepper to taste.
- Serve soup in bowls, topped with a small spoonful of sour cream.
I love to serve this soup with these homemade rolls:
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