Carrot Ginger Soup (5 Ingredients!)

Meaningful Eats

Carrot Ginger Soup (5 Ingredients!)

4 servings

This carrot ginger soup is smooth, creamy and so easy to make! With fresh ginger and roasted carrots, it's full of flavor. It's sure to become one of your favorite soups!

This is a great make-ahead recipe for a simple, healthy, and absolutely delicious weeknight meal the whole family will love.

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Author Erin Collins

Ingredients

2 lbs carrots chopped into 1-inch pieces
1/2 large sweet onion chopped, (about 1 cup)
2 cloves garlic minced
1 tablespoon ginger peeled and grated
4 cups chicken or vegetable stock (plus more to thin if needed)
4 sprigs thyme leaves removed from stem
olive oil
salt
pepper

Instructions

Preheat the oven to 400F. Toss the chopped carrots with 2 tablespoons olive oil and sprinkle generously with salt and pepper, about 1/2 teaspoon each. Roast the carrots for 25-30 minutes, until fork tender.
Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
Add the stock, thyme and carrots and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the vegetables are fully tender.
Puree the soup in blender (be careful while blending!) or with an immersion blender until smooth. Season to taste with salt and pepper. Enjoy!

Notes

Make it Vegan: Use vegetable stock instead of chicken stock.

To Make-Ahead: This soup reheats really well and can be made in advance for easier meal prep.

To Store: Store in airtight container and refrigerate for up to 5 days.

To Freeze: Let cool completely. Store in an airtight container or freezer bag, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge.

To Reheat: Reheat soup on the stove or in the microwave until warmed through. You can add a little more stock or water to restore smoothness, if needed.

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