Easy Carrot Orange Ginger Soup

This warming, easy carrot orange ginger soup is perfect for cooler fall days. Sip on this smooth, pureed soup with sweet carrots and fresh ginger. The soup makes for an ideal lunch at school or work and fills you with nutritious, fresh ingredients with a lovely, full-bodied flavor.

Country farmers pull those big old carrots from their gardens in the fall. Growing up, I always found carrot pulling a tedious chore as often the tops would pull right off the carrots, and you had to dig around the carrot to get the whole orange root. Don’t get me wrong, there was a significant advantage to being small in the fall garden. There’s nothing like wiping the dirt off a freshly plucked carrot and nibbling away like a bunny. Earthy goodness.

That’s what this delicious golden orange soup has in spades. Rich, warming, earthy goodness that goes down like silk.

If you don’t have a blender or food processor, you can still make this soup, but it will be chunkier. Keep reading to find out how.

Get the stock pot we are making a super big batch!

If you come here often, you will know I believe in making big batches. Why? Because when you have hungry kids and hardworking partners, you don’t have time to fiddle around. No, you need to have food at the ready. This big batch of carrot ginger soup is ideal for freezing unused portions for reheating later.

In fact, I made a lot because my eldest is a huge soup lover, and being on the spectrum, finding healthy foods they will consume is a bonus. So, let’s start peeling those carrots; the base of the soup is full of bountiful carrots.

I used a full three-pound bag of carrots in this recipe. Once you have peeled the carrots, cut them down the center. Fun fact: carrots are easier to cut at room temperature. So, if you keep your carrots in the fridge, let them get to room temperature before attempting to cut down the centers. If you can’t wait, you will soon discover cold carrots like to split and break. That’s okay because we are cutting these up into small pieces anyway.

After you’ve cut up the carrots, move on to the onion. One big onion or two medium onions diced. It’s always good when making anything yourself in the kitchen to ensure you have everything ready to go. So, while we are at the cutting board, we will peel a healthy one-inch piece of fresh ginger. Grate it roughly so that you have two tablespoons at the ready.

Now, you can get your other ingredients gathered because this will be brought together reasonably quickly.

In your stock pot, add some olive oil or other cooking oil. Toss in all the carrots and onions and heat on high to sauté. The pot has a lot, so be sure to stir this constantly while it sautés for four minutes. After four minutes of steam in your face, the veggies look like they are beginning to cook, and you can add the ginger. Sauté and continue stirring for two additional minutes.

After that, we are adding in all the liquid ingredients. It doesn’t matter what order, so long as we have them all there. Now, we want this soup to come to a full boil, so keep the temp on high.

You can lower the temp and cover the pot when the soup is simmering. We will walk away and let the mixture simmer for twenty minutes.

When you return to the soup pot, remove the lid and check the carrots for done. They should be fork-tender to soft.

Remove the pot from the heat source and let stand to cool for ten to fifteen minutes. Afterward, scoop the carrot and onion from the soup and place into your food processor or blender. You will likely need to work in batches, as this does make a lot of soup. Pulse with some broth until all the veg is fully liquified. Return to the main stock pot. Continue until you feel like all the bits have been pureed. Isn’t that gorgeous?

This soup is done! Sprinkle with a bit of dry parsley to serve. Or add a dollop of sour cream to the soup when serving. Enjoy!

Ingredients:

Carrots: It doesn’t matter if you have big carrots or little carrots because this is a puree soup. The golden orange from the carrots is full of beta carotene and antioxidants making this a healthful fall soup.

Fresh Ginger: Fresh ginger is a fibrous root with a distinctive hot and zesty flavor. It’s easy to grate with your grater and makes a tasty addition to this creamy soup.

Onion: I used regular cooking onion in this recipe. You can also use red onion or sweet onion if you have either on hand. Cooking onion are well suited to soups as they a strong flavor with lighter after taste.

Orange Juice: Complements and sweetens the carrots in this soup. Adding to the ginger brings a freshness and brightness to this earthy soup.

Substitutions for this easy carrot orange ginger soup:

Carrots: Can be replaced with butternut squash which lends itself to being pureed well. Alternatively you can also use sweet potato although it will make the soup thicker when finished.

Orange Juice: If you don’t have orange juice, you can substitute it with apple juice, as it also offers sweetness and pairs well with ginger.

Expert Tips:

You will need a blender or food processor to have the best possible outcome for this soup. I used my Ninja blender to make it super smooth.

Freeze the soup for up to three months in a sealed container. Store covered in the fridge for up to five days.