Carrot-Ginger Soup (with a Parsnip Variation)

Carrot-ginger soup is made easier by using baby carrots, eliminating the need for a lot of peeling and chopping. Naturally plant-based, this delicious pureed vegetable soup recipe can be enjoyed in the fall, winter, and spring. 

Many pureed vegetable soups are a concentrated source of nourishment and a perfect comfort delivery system.

A carrot-y shortcut: Let’s face it—peeling and chopping two pounds of carrots is a bit of a project. I was pleased with the brainstorm of tossing two bags of organic baby carrots (which are usually very sweet) into a soup pot, and even happier with how well the idea translates into this classic carrot-ginger soup.

Make sure to use the carrots while still fresh. Once they start drying out, the results won’t be as good. 

Super smooth or chunky, as you prefer: I like this particular soup to be super-smooth, whereas I don’t mind when other pureed soups stay a bit chunky. That’s totally up to you.

What to serve with carrot-ginger soup

• Serve with fresh bread and a protein-packed spread like Chickpea Salad and Sandwich Spread or Ridiculously Easy “Tofuna” Salad or Sandwich Spread.
• Or, pair the soup with a high-protein salad on the side. Lemony Quinoa and Chickpea Salad with Fresh Herbs and Quinoa and Black Bean Salad with Corn and Avocado are two good choices.

Try the parsnip variation

Carrots and parsnips are compatible cousins, but I worried that the latter would somehow compromise the color and sweetness of the soup. Neither happened, in fact, I found that they intensified the flavor.

And the color? See for yourself. Of course, peeling and chopping the 8 or so parsnips makes a bit more work, but that’s balanced out by the ease of using the pre-prepped baby carrots.

If you enjoy parsnips, see this roundup of easy plant-based parsnip recipes. And if you like the carrot-parsnip combo, you’ll enjoy Garlic-Roasted Parsnips and Carrots.

A soothing soup when you’re under the weather: Whether a straight-up carrot soup or a carrot parsnip soup, this vitamin-packed bowlful is a fantastic choice when you or someone you love has an ailment and needs to heal, but you need not be under the weather to appreciate it.

It also makes a wonderfully light first course for a winter or early spring company meal. And if you’re trying to get your kids to appreciate soup, this is an excellent one to start with!

Explore more …

• Coconut Curry Carrot Chickpea Soup
• Creamy Vegan Parsnip Vegetable Soup
• Carrot Soup with Sage and Mint

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Yield: 6 to 8

Carrot-Ginger Soup (with a Parsnip Variation)

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Using a couple of bags of baby carrots makes it easy to enjoy this classic carrot-ginger soup. Make sure to consider the parsnip variation.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• Two 1-pound bags baby carrots (or see parsnip variation)
• 15-ounce can diced tomatoes (try fire-roasted)
• 2 to 3 teaspoons finely chopped fresh or bottled ginger
• 1 1/2 to 2 cups plant-based milk, or as needed
• Juice of 1 orange (1/4 to 1/3 cup; plus its zest, optional)
• Salt and freshly ground pepper to taste
• Chopped parsley or cilantro for garnish, optional

Instructions

1. Heat the oil in a soup pot. Add the onion and sauté over low heat until translucent. Add the garlic and continue to sauté until both are golden. 
2. Add the carrots (or carrots and parsnips), tomatoes, and ginger. Add enough water to not quite cover the vegetables.
3. Bring to a slow boil, then reduce the heat, cover, and simmer gently until the vegetables are tender, 20 to 30 minutes. Remove from the heat.
4. With a slotted spoon, transfer the cooked vegetables, along with a little of the cooking liquid, to a blender. Process in batches to a smooth consistency and return the puree to the soup pot. Or better yet, insert an immersion blender into the soup pot and process until well pureed.
5. Return to low heat. Stir in enough plant-based milk to give the soup a medium-thick consistency. Add the orange juice and optional zest,
6. Season to taste with salt and pepper. Cook just until piping hot, then serve. Pass around chopped fresh parsley or cilantro for garnish.

Notes

Parsnip variation: Use one 1-pound bag baby carrots plus one 1-pound bag fresh parsnips.

There's a debate as to whether parsnips need to be peeled. If they're small and look very fresh, you can get away with just scrubbing — especially if you'll be pureeing this in a blender rather than using an immersion blender.

If the parsnips are larger, older, and the skin looks thick and tough, go that extra step and peel them.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 208mgCarbohydrates: 31gFiber: 5gSugar: 13gProtein: 5g

Nutrition data is always an estimate depending on program used to calculate and exact products used.

See lots more delectable soups & stews.