I really enjoy making simple, wholesome meals at home, and nothing beats a warm bowl of carrot soup. Carrots are such a versatile vegetable, and they make a wonderful base for comforting, easy-to-make soups. Today, I’m excited to share two of my favorite healthy carrot soup recipes with you.
Whether you’re looking for a bright, zesty Carrot Ginger Soup or a creamy, hearty Carrot Potato Soup, you’ll find an approachable recipe here. I’ve broken down each one so you can easily whip up a delicious meal for yourself or your family.
Jump to Recipe:
Zesty Carrot Ginger Soup Recipe
This vibrant Carrot Ginger Soup is full of fresh flavors and is so easy to prepare. It’s a light yet satisfying soup that feels good to eat.
Key Ingredients & Tips for Carrot Ginger Soup
- Fresh Ginger: Don’t skip the fresh ginger! It brings a warm, bright flavor that makes this carrot soup special. You can peel it easily with the edge of a spoon.
- Broth Choice: Use a good quality vegetable broth for a deeper flavor. If you prefer, chicken broth works well too.
What You Need for Carrot Ginger Soup
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and grated
- 4 cups carrots, peeled and sliced
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: a splash of coconut milk for creaminess
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Carrot Ginger Soup
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 2: Simmer and Blend
Add the sliced carrots and vegetable broth to the pot. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the carrots are very tender. Carefully use an immersion blender or transfer the soup in batches to a regular blender to blend until smooth. Season with salt and pepper. If using, stir in a splash of coconut milk.
📝 Final Note
This Carrot Ginger Soup keeps well in the fridge for up to 3 days. It’s also great for freezing for quick meals later!
Simple Carrot Potato Soup for Comfort
This Carrot Potato Soup is a comforting classic, perfect for a chilly day. It’s creamy without using any cream, thanks to the starchy potatoes.
Key Ingredients & Tips for Carrot Potato Soup
- Potato Type: Use starchy potatoes like Russet or Yukon Gold. They break down nicely and make the soup naturally creamy when blended.
- Blending Consistency: Blend the soup until it’s as smooth as you like. For a little texture, you can leave a few small chunks of vegetables.
What You Need for Carrot Potato Soup
- 1 tbsp butter or olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 cups carrots, peeled and sliced
- 2 large potatoes (about 1.5 lbs), peeled and diced
- 6 cups vegetable or chicken broth
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Carrot Potato Soup
Step 1: Soften Vegetables
Melt butter or heat olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking until they are soft, about 7-8 minutes.
Step 2: Simmer Until Tender
Add the sliced carrots, diced potatoes, broth, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until all vegetables are very tender when pierced with a fork.
Step 3: Blend and Season
Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have one, carefully transfer the soup to a regular blender in batches. Season the soup with salt and black pepper to your liking. Serve hot, garnished with fresh parsley if you wish.
📝 Final Note
This hearty soup can be made ahead of time and reheats beautifully. Store it in an airtight container in the refrigerator for up to 4 days.
