Carrot Ginger Soup made easy and creamy!

5 from 1 vote

Carrot Ginger Soup made easy and creamy!

This thick and creamy Carrot Ginger Soup is a sure way to stay warm and healthy this chilly season! Nutritious and delicious that is really simple and quick to make. Simply just carrots and some ginger with some scallions and a little cream, which you can replace with coconut cream to make it vegan.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American, Asian

Keyword: carrot ginger soup, easy carrot ginger soup

Servings:

Calories: 93kcal

Author: Bebs

Ingredients

2 tablespoons butter
1 stalk green onion or scallion - chopped
2 cups carrots - cut into cubes
1 thumb fresh ginger - crushed
2 cups water
1 chicken broth cube
2-3 tablespoons table cream (or coconut cream for vegan)
salt - as needed

US Customary - Metric

Instructions

In a small pot, melt butter over medium heat. Add the chopped scallions and cook for a minute or until almost limp and translucent.
Add the carrot cubes and cook for another 2 minutes, stirring from time to time. Next, add crushed ginger and cook for another minute.
Pour in the water and add the chicken broth cube. Cover pot with the lid and bring to boil. Once boiling, lower heat to low and continue cooking for 7-10 minutes or until carrots are done.
Purée the soup with a stick (immersion) blender, or transfer the soup to a blender and purée until completely smooth and pour back to the pot.
Add cream or coconut cream and cook for another minute. Serve warm with sprinkled chopped parsley or chives.

Nutrition