Vincent Pennington Blog: Carrot Ginger Soup

This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.

Carrot Ginger Soup

When I was a kid we had soup just about every night before our main dish because my Dad loved soup and my guess is it was also an easy way to get us to have more vegetables. I was usually not thrilled about this because I was pretty picky. But if it was a creamy pureed soup, I actually enjoyed it.

I mention this because I’m not a huge fan of cooked carrots, but when combined with ginger and sauteed onions then blended into a creamy soup, I actually love it, it brings me back to those days of sitting at Moms kitchen table with my pureed soup.

This nourishing soup packed with beta carotene comes together in less than 40 minutes.

What to serve with carrot ginger soup

I love having a soup and salad, especially for lunch.
A half sandwich such as a grilled cheese (my Brussels Sprout Havarti and Apple Grilled Cheese from my cookbook Skinnytaste Fast and Slow affil link would be awesome!!)
Easy Baked Coconut Shrimp is crisp and delicious, I also have instructions for the air fryer.
These Easy Garlic Knots are my husband’s favorite side for soup.

Print Recipe

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Carrot Ginger Soup

3 Freestyle Points 115 calories

Total Time: 45 minutes

Ingredients:

1 tablespoons unsalted butter
1 large white onion, chopped
3 cups reduced-sodium vegetable broth
1 lb peeled baby carrots
1 tablespoon grated fresh ginger
¼ cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)
kosher salt and white pepper to taste
2 tablespoons fresh micro greens or chives, for garnish

Directions:

Stove Directions:

In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

Instant Pot Directions:

Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.
Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.
Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.
Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.