This easy Creamy Carrot Giner Soup is made with just six ingredients. Finish with a touch of half-n-half for extra creamy texture or keep it vegan with coconut milk. This Carrot Ginger Soup is sure to become one of your favorite meals to enjoy on a chilly day.
Servings: 6as a main course or 8 as a first course
2tablespoonsbutter or olive oil
2sweet yellow onionschopped
4cupschicken or vegetable broth
2poundscarrotspeeled and sliced
2tablespoonspeeled fresh gingerfinely chopped
1/2cuphalf-n-half or coconut milk
salt and pepper
In a Dutch oven or large pot over medium-high heat, melt butter or heat olive oil. 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 or coconut milk. Season with salt and pepper to taste.
Serve soup in bowls, garnish with your choice of chives, parsley, dill or sour cream.
Nutrition information below for vegan option with olive oil and coconut milk.