The comfort this Carrot and Ginger Soup brings is something you have to try. It’s a dish that offers coziness with every spoonful. One of my all-time favorites, especially when I'm craving something light, satisfying, and comforting is this Carrot and Ginger Soup. It's made it right up there at the top with my all-time favorite, Moong Dal Khichdi (which is hard to beat!). This vibrant, flavorful immune-boosting soup is perfect for those sick days when you need a nourishing soup. Carrot and Ginger Soup with miso is easy to make, making it a go-to for busy weeknights, a relaxing weekend lunch, a cold winter evening, or when you're ill and need comfort!
Why You’ll Love This Carrot and Ginger Soup
- Simple Ingredients, Big Flavor: You don’t need a long list of ingredients to make something delicious and nourishing. Carrots provide a natural sweetness, while ginger adds a subtle warmth and spice. Together, they create flavors that are both refreshing and comforting.
- Healthy and Nourishing: Carrots are packed with vitamins and antioxidants, particularly beta-carotene, which is great for your skin and eyes! Ginger, on the other hand, is known for its anti-inflammatory and digestive benefits. This soup is not only tasty but also a great way to nourish your body. Miso is full of pro-biotics which means it contains beneficial probiotics that support gut health and aid digestion. Miso also supports the immune system due to it's fermentation process which helps you when you're feeling sick!
- Quick and Easy: With just a handful of ingredients and a few simple steps, this soup comes together in less than 30 minutes.
- Versatile and Customizable: Whether you like your soup smooth and creamy or with a bit of texture, this recipe is easy to adapt to your preferences. You can also play around with the toppings: add a dollop of yogurt, a sprinkle of fresh herbs, roasted nuts, or some crunchy croutons.
Ingredients
- Carrots: Choose fresh, firm carrots for the best flavor. You’ll need about 5-6 medium-sized carrots.
- Ginger: Adds a zesty, slightly spicy note that brings out the sweetness of the carrots. I also use ginger that I freeze if I don't have fresh on hand.
- Onion and Garlic: An onion and garlic add depth to the soup’s flavor. I used purple onions for this recipe since it is slightly higher in antioxidants and vitamin C compared to yellow onions. However, a budget-friendly pick would be yellow onions and you can use either that you have!
- Spice: This soup does have a little bit of a kick to it! Spices are beneficial when you're feeling ill to clear up your sinuses and boost that immunity. However, if you are unable to tolerate spice or are making this for your littles, omit the chili flakes.
- Vegetable Broth: This forms the base of the soup. You can use water also, but I love using vegetable broth as it adds more flavor.
- Miso: Adds a twist of flavor with umami. If you are hesitant to buy a tub of miso, let me convince you. First of all, it lasts forever. Second, it's nutritious and delicious-adds such a rich umami flavor! Third, here are some other recipes you can use miso with: Miso Glazed Brussels Sprouts, Tempeh Salad with Miso Ginger Sauce, Tofu Poke Bowl, Miso Avocado Toast With Chickpeas. There's so many ways to use it!
- Vinegar or Lemon Juice: Brings the soup together!
- Neutral Oil: For sautéing the onions and garlic. You can use canola oil, avocado oil, or coconut oil.
- Optional Toppings: Black pepper, coconut cream, cilantro, scallions, chili crunch, chili oil.
How to Make Carrot and Ginger Soup
Step 1: Prepare the Vegetables
Start by peeling and chopping the carrots into even pieces. The smaller you chop them, the faster they’ll cook. Peel and finely chop the ginger, onion, and garlic.
Step 2: Sauté the Aromatics
In a large pot, heat the oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent. Next, add the garlic and ginger, and sauté for another 2 minutes, until fragrant. Add in the miso until it begins to slightly toast.
Step 3: Cook the Carrots
Add the chopped carrots to the pot and stir everything together.
Step 4: Add the Broth and Simmer
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 15-20 minutes, or until the carrots are tender when pierced with a fork.
Step 5: Blend the Soup
Once the carrots are tender, turn the heat off and blend the soup. You can use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until the soup is smooth and creamy. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is. If the soup is too thick for your liking, you can thin it out with a bit more broth or water ½ a cup at a time.
Step 6: Season and Serve
Add the rice vinegar at the end and give it a quick stir. Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and add your favorite toppings.
Tips for the Perfect Carrot and Ginger Soup
- Use Fresh or Frozen Ingredients: If carrots are not in season in your area, using frozen produce is perfectly okay.
- Adjust the Ginger: If you’re not a big fan of ginger, you can start with less and add more to taste. On the other hand, if you love a bit of heat, feel free to increase the ginger.
- Make it Creamy: For a richer texture, add a splash of coconut milk (for a vegan option) or heavy cream/half and half to the soup before blending or as a topping.
- Freeze for Later: You can also freeze the soup. Make a double batch, let it completely cool, and freeze some for a quick meal on a busy day, or when you need a delicious fall soup.
Carrot and Ginger Soup is a perfect example of simple, wholesome, and nourishing ingredients. Whether you’re making it as an appetizer or a light meal, it’s sure to warm you up from the inside out. Enjoy this easy, delicious soup on its own or with a slice of bread for dipping. You can serve it with Vegetarian Pad Thai with Marinated Tofu, Tofu Satay, General Tso's Tofu, or eat it on its own! If you want a more hearty pasta as a meal, check out this gnocchi soup for a great dinner!
More Vegetarian Soup Recipes
If you loved this Carrot and Ginger Soup recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Carrot and Ginger Soup
Ingredients
- 2 tablespoon neutral flavored oil
- 1 medium onion, diced
- 6 cloves garlic, minced (about 1 tablespoon)
- 3 inches ginger, minced (about 4 tablespoons)
- 1 teaspoon chili flakes, or chili garlic oil
- ¼ cup white miso paste
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 2 teaspoons rice vinegar, or lime juice
- Optional toppings: black pepper, coconut cream, cilantro, scallions, chili crunch, chili oil, black sesame seeds
Instructions
- Heat Oil: In a large pot, heat the oil over medium heat.
- Cook Aromatics: Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, minced ginger, and chili flakes or chili garlic oil. Cook for another 2 minutes, stirring frequently, until fragrant. Stir in the white miso paste and cook for 1-2 minutes, allowing the miso to incorporate and become fragrant.
- Add Carrots: Add the chopped carrots to the pot and stir to combine with the aromatics.
- Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for about 15-20 minutes, or until the carrots are tender. Check ever 7-10 minutes.
- Blend Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be cautious of hot splashes.
- Adjust Flavors: Add the rice vinegar and taste the soup to adjust the seasoning as needed*. You can add more chili flakes for heat or more miso paste for a richer flavor. If the soup is too thick for your liking, you can thin it out with a bit more broth or water ½ a cup at a time.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as black sesame seeds, coconut cream, cilantro, scallions, chili crunch, or chili oil.
- Enjoy: Serve warm!
Notes
- I did not add additional salt to the soup as the miso is a source of sodium. However, you can add salt to adjust to your tastebuds!
- This soup does have a little bit of a kick to it! However, if you are unable to tolerate spice or are making this for your littles, omit the chili flakes.
Nutrition Info
Tasha
Yummm. I can taste the immunity and the soothing in this one.
Jgohel
I always love ginger flavored food