This healthy Carrot Ginger Soup is prepared simply using fresh carrots, a pinch of fresh ginger and a smear of sour cream, pureed until smooth and the right texture for lunch or dinner preference. If you prefer, you can remove the cream and replace it with coconut milk to make this a vegan or dairy-free meal.
Other Creamy Soup Recipes
Other creamy soup recipes include Potato Leek Soup, Dad's Cauliflower Soup and Turmeric Roasted Sweet Potato and Macadamia Soup.
Childhood Memories
As a child, soup was taken almost every night before other meals because my Dad liked soup and, looking back, most likely as a means of making us eat our vegetables. I was usually not thrilled about this because I was pretty picky. However, if it was filtered and made into a creamy pureed soup, I liked it because it was very tasty.
I say this because I don't really like cooked carrots, but when ginger and sautéed onions are added to be blended into a creamy soup, then I love it. It reminds me of those days when I was at Mom's kitchen table with my pureed soup.
This delicious soup packed with healthy beta carotene can be prepared in less than 40 minutes.
What to Serve with Carrot Ginger Soup
- I enjoy having a soup and salad combination, especially for lunch.
- A half sandwich like a grilled cheese (My recipe of Brussels Sprout Havarti, and Apple Grilled Cheese from the book Skinnytaste FAST & SLOW would be great!)
- Easy Baked Coconut Shrimp is best baked but I have included instructions for air fryer lovers as well.
- Easy Garlic Knots are one of the meals my husband loves most when paired with soup.
Ingredients
- 1 tablespoon unsalted butter (or oil for dairy-free version)
- 1 large white onion, chopped
- 3 cups low-sodium vegetable stock
- 1 lb peeled baby carrots
- 1 tablespoon of freshly grated ginger
- 1/4 cup sour cream (or tofutti sour cream, or coconut milk for dairy-free)
- Kosher salt and white pepper to taste
- 2 tablespoons chopped fresh micro greens, or chives for garnishing
Instructions
Stove Directions:
- Heat butter in a large pot or Dutch oven over medium heat, then add onions and cook until soft, stirring occasionally, around 5-6 minutes.
- Add the carrots, ginger and broth to the pot. Cover and bring to a boil. Lower flame and let it continue to cook until the carrots become tender, approximately 30 minutes.
- Add sour cream, then using an immersion stick blender (or in batches with a regular blender), blend gently until creamy. Ensure that the soup is heated through, then add salt and pepper to taste.
- Spoon into 4 bowls and sprinkle with extra sour cream and thinly sliced fresh chives, if desired. Makes 5 cups.
Instant Pot Directions:
- Press sauté in the pot and melt the butter. Add the onions and stir until the onions get tender, about 5 minutes.
- Add the broth, carrots and ginger. Cook on high pressure for 15 minutes, until the carrots are soft. Natural release.
- Add the sour cream then, using an immersion blender, blend until smooth. If using a regular blender, blend the mixture in batches. Season with salt and pepper to taste.
- Spoon into 4 bowls and, if desired, add a drizzle more of sour cream and snipped chives. Makes 5 cups.
Nutrition
Serving: 1 1/4 cups, Calories: 115 kcal, Carbohydrate: 16g, Protein: 3g, Total Fat: 5g, Saturated Fat: 3g, Cholesterol: 13.5mg, Sodium: 114mg, Dietary Fiber: 4g, Sugars: 8g
Wine Pairing
This simple yet nourishing Soup recipe combines fresh carrots, a hint of fresh ginger, and a dollop of sour cream. You can make it vegan or dairy-free by using coconut milk instead of the cream.
I like having a soup and salad most of the time, it can be for lunch or even dinner. A half sandwich could be a grilled cheese (My Brussels Sprout Havarti and Apple Grilled Cheese from my cookbook Skinnytaste Fast and Slow would be awesome!). If you're looking for crispy baked coconut shrimp, I've got you covered. I also have instructions for air-fried shrimp. These Easy Garlic Knots are my husband's most preferred side dish for soup.
