Creamy ginger-scented carrot soup topped with crispy fried shallots makes a cozy vegetarian lunch or dinner.
How does that phrase go? Oh yeah, “When the cat’s away, the mouse will play.” Well, when my husband is gone for an evening I get really crazy. Are you ready for this one? I’m not sure you are….
Okay, I’ll tell you. If you promise not to say anything to my hubby.
I cook vegetarian food. Gasp! I know, I’m a crazy woman. And you can tell my husband. I was just saying that to build suspense. Did it work?
I’m not actually a vegetarian, as you might have realized from this blog, but I don’t need meat at every meal. In fact, I could eat popcorn as a meal. Okay, I actually do eat popcorn as a meal. All the time. A very balanced meal, right?
Anyways, back to the topic at hand. When my husband isn’t home for dinner, I also like trying new recipes that he might not necessarily enjoy.
The original recipe for this soup calls for preparation in a slow-cooker, but I was looking for a more speedy result. Don’t get me wrong, I love my slow-cooker! But I also enjoy something simmering away on the stove like this gingery carrot soup.
About this Carrot Soup
Making this soup isn’t at all difficult. The carrots do have to simmer for about an hour so they get nice and soft but that’s all hands off time. You can prepare the crispy shallots while you’re waiting.
You’ll need a stick blender or a regular blender to make the soup nice and smooth. Please be careful of hot spatters!
The soup is thickened with just a couple tablespoons of heavy cream, and a couple tablespoons of instant potatoes. If you don’t happen to have a box of instant potatoes, don’t worry. The soup will still be delicious, just a bit thinner. If you just happen to have leftover mashed potatoes, you could use those instead. By the way, if you want to add a little more heavy cream, I won’t judge.
The crispy shallots are easy, too. Thinly slice the shallots (as thin as you can). Heat up a little oil in a small skillet and fry the shallots until they’re golden brown. Watch them carefully — they can get brown really quickly (as you can see from the photo). Drain them on paper towels to remove excess grease.
Garnish carrot soup with the crispy shallots. I like to swirl a little sour cream or Greek yogurt on top, too. A sprinkle of fresh cilantro, parsley, or chives is lovely too.
Note: If you’re in a hurry, use canned carrots. They’re pretty soft already so you won’t have to cook the soup as long, and they’re already peeled. You’ll need 3 14-oz. cans, drained.
Make ahead tip: This soup can easily be made a day in advance and refrigerated. Reheat slowly over low heat until the soup is warmed through.
Like vegetarian soups? Try:
- Red Lentil Soup
- Instant Pot Cauliflower Potato Soup — so creamy and delicious!
- Carrot Ginger Soup — vegan and Whole30 friendly
- Instant Pot Minestrone Soup Recipe
- Lentil Soup Recipe with Pasta
- Instant Pot Broccoli Cheese Soup
- Pumpkin Curry Soup (20 minute recipe!)
- Vegetarian Lasagna Soup (VIDEO)
- Slow Cooker Tomato Basil Soup with Tortellini
- 1 tablespoon olive oil
- 1 medium onion, roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1.5 pounds carrots, peeled and roughly chopped
- 32 oz. reduced sodium vegetable broth
- 2 cups water
- 2 tablespoons packed dark brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 2 tablespoons instant potato granules (optional)
For Crispy Shallots
- 1/4 cup vegetable or canola oil
- 2 shallots
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add onion, garlic, and carrots. Cook, stirring frequently, until onions become translucent and carrots begin to brown slightly.
- Add broth and water, bring to boil, reduce to simmer. Simmer until carrots are fork tender, or at least an hour.
- Stir in brown sugar, ginger, cream, salt, and potato granules. Using an immersion blender, purée until smooth. You can use a regular blender too, but be careful, and do it in batches.
- For crispy shallots: In a small frying pan, heat ~1/4 to 1/2 cup (enough to cover shallots) canola or vegetable oil over medium-high heat. Very thinly slice shallots and add to hot oil. Fry until browned and crispy (mine got a little extra brown). Remove to paper-towel covered plate to drain and cool.
- Garnish soup with a swirl of sour cream or Greek yogurt and crispy shallots.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.