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Overhead view of two white bowls of carrot soup by two spoons and toasted rye bread.

Carrot Ginger Soup

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x


  • 1 1/2 tablespoons butter
  • 2 1/2 cups chopped sweet onion (about 1 medium sweet onion)
  • 3 cups chicken broth
  • 1 pound carrots, peeled and thinly sliced (about 3 cups sliced)
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon dried thyme
  • 1/2 cup whipping cream
  • Salt and black pepper, to taste
  • Sour cream, if desired
  • Rosemary sprigs, for garnish (optional)


  1. In a dutch oven or soup pot, melt butter over medium high heat. Add onions and cook until tender, about 2 to 3 minutes, stirring frequently.
  2. Add chicken broth, carrots, ginger and thyme. Stir to combine.  Bring to a boil, cover and reduce heat to maintain a simmer. Simmer approximately 15 to 18 minutes, or until carrots are tender.
  3. When carrots are tender, carefully puree using an immersion blender OR pour into a blender, cover and puree. ***Exercise caution when blending hot liquids and do not fill blender more than half full.
  4. Pour pureed carrot mixture back into pot and add whipping cream. Stir well to combine and heat thoroughly.
  5. Season with salt and pepper and top with sour cream, if desired.

  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: carrot ginger soup