carrot ginger soup in a bowl with cilantro and pine nuts
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Weeknight Friendly Carrot Ginger Soup

This carrot ginger super is super healthy, super quick, and super creamy without using any heavy cream. Made with only 8 ingredients, it's perfect for a weeknight dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: quick soup
Servings: 6 people


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 tsp fresh ginger, grated
  • 10 large carrots, peeled and cut in 1" pieces
  • 1 Russet potato, peeled and diced in 1" pieces
  • 3 bay leaves
  • 4 cups vegetable broth
  • salt and pepper, to taste


  • In a large saucepan, saute the onions in oil on medium heat until translucent and tender, about 4-6 minutes. Add the garlic and cook for another minute until fragrant. Add the ginger, carrots, potatoes, bay leaves, and vegetable broth. Bring to a simmer.
  • Continue cooking soup until liquid reduces by about 1/3 and vegetables are tender, about 20-25 minutes. Remove soup from heat and use an immersion blender to puree the mixture to desired consistency. If you don't have an immersion blender, place cooled soup in batches into a blender or food processor until smooth and creamy.
  • Serve with parsley or cilantro and pine nuts to garnish (optional, of course!)


Use creme fraiche, sour cream, or coconut milk (if trying to keep vegan) to garnish along with some fresh parsley, cilantro or pine nuts. 
Store leftovers (once completely cooled) in an airtight container in the refrigerator.  Soup will be good for 3-4 days.