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–+ servings
Carrot soup in a white bowl topped with chives and a swirl of cream.
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4.86 from 7 votes

Creamy Carrot Soup

Creamy ginger-scented carrot soup, garnished with a swirl of cream and fresh chives, makes a cozy vegetarian lunch or dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soups and Stews
Cuisine: American
Diet: Vegetarian
Servings: 7
Author: Rachel Gurk

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds carrots, peeled and chopped (see note)
  • 1 medium onion, chopped
  • 1 clove garlic, peeled and chopped
  • ¼ teaspoon salt
  • 1 carton (32 oz.) reduced sodium vegetable broth
  • 1 cup water
  • 2 tablespoons packed dark brown sugar (or regular brown sugar)
  • 1 teaspoon ground ginger (see note)
  • ½ cup heavy cream, more for garnish if desired
  • chopped chives, for garnish if desired

Instructions

  • In a large pot or Dutch oven, heat olive oil over medium high heat. Add carrots, onion, garlic, and salt. Cook, stirring frequently, until onions become translucent and carrots are beginning to soften, about 10 minutes.
    1 tablespoon olive oil, 1 ½ pounds carrots, peeled and chopped, 1 medium onion, chopped, 1 clove garlic, peeled and chopped, ¼ teaspoon salt
  • Add broth and water, bring to boil, reduce to simmer. Simmer until carrots are very tender, about 30 minutes.
    1 carton (32 oz.) reduced sodium vegetable broth, 1 cup water
  • Stir in brown sugar and ginger. Using an immersion blender, purée until very smooth. You can use a regular blender too, but be careful, and do it in batches.
    2 tablespoons packed dark brown sugar, 1 teaspoon ground ginger
  • Stir in heavy cream, taste and check seasoning, and keep warm over very low heat until ready to serve.
    ½ cup heavy cream, more for garnish if desired
  • If desired, garnish with a swirl of heavy cream and a sprinkle of fresh chives. Makes about 7 cups.

Video

Notes

  • Shortcut: Use canned carrots instead of fresh carrots. You'll need 3 (14 oz.) cans, drained. Add them to the soup with the broth and shorten the simmering time to ten minutes before puréeing.
  • Fresh ginger option: If you prefer, fresh ginger root can be substituted for ground ginger. Chop finely or grate peeled ginger root. You'll need a rounded tablespoon. Add it to the soup with the garlic.
  • Vegan or non-dairy: Omit the cream. Omit the water, and stir in a couple tablespoons of potato flakes if desired, to thicken the soup. You could also make the soup creamy by adding a can of coconut milk. 

Nutrition

Serving: 1cup | Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 160mg | Potassium: 357mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16488IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg

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