My carrot ginger soup is the perfect simple meal for a cold day. It's warming, comforting, and easy to make with 7 ingredients! I love its bright color too.
The weather app is forecasting single digits in Chicago next week. I can’t say I’m looking forward to the ultra-cold temps, but I am excited to cozy up in the kitchen and make a big pot of soup.
My carrot ginger soup, to be specific.
I first shared this recipe 10(!!) years ago, and I’ve made it countless times since. To me, it’s the ideal meal for a cold winter day.
Here’s why I love this carrot ginger soup recipe:
- It’s super simple. We’re talking 7 ingredients! Most of them are pantry basics, so I can often whip up this soup without a special trip to the grocery store.
- It’s creamy without cream. The blended carrots are enough to give this soup a lightly creamy texture. It’s super comforting, but it still feels fresh.
- The flavors are bright and warming. Fresh ginger gives this soup a spicy, refreshing kick. It’ll warm you up from the inside out!
- It’s so vibrant! I can always use a pop of color on my plate (or in this case, bowl) in the dead of winter. This sunny orange soup is such a mood booster.
Erin, one of our readers, recently called this soup “fantastically simple,” and ZP said it was “absolutely delicious.”
If you’re looking for an easy, comforting, fresh, AND healthy meal to make on a cold day, try this soup! I think you’ll love it.
Get the recipe:
Want to make this soup? Here are a few tips:
- Blend it well. I use my Vitamix to make this carrot ginger soup, and it comes out super creamy after about 30 seconds of blending. If you’re using a less powerful blender or an immersion blender, you may need to blend it longer to achieve a creamy texture. Be sure to cook the carrots until they’re fully tender too!
- Add more ginger to taste. Many readers have shared that they’ve added more ginger for a stronger ginger flavor. If you’re a ginger fan, feel free to add some extra!
- The leftovers taste great. Cook once, eat twice! This recipe is one of those soups that tastes even better leftover, once the flavors have had a chance to develop. Store it in the fridge for up to 4 days or freeze it for up to 3 months. Your future self will thank you!
