This sweet carrot soup with ginger and brown sugar is a delicious way to eat your veggies and enjoy them! Perfection on a cold night or just to gobble up some vegan goodness, you cannot go wrong with delicious fall flavored spices and a side of dipping bread.
Roasted Carrot & Ginger Soup
This perfect soup side dish doesn’t take too long to make and is the precursor to the best meal. You wont need to roast your carrots, which saves you a ton of time, and the apples and ginger pair perfectly.
In fact, nothing says fall like the bold flavors of ginger, cinnamon, and nutmeg.
Not only does eating these spices make me instantly feel transformed into fall, but even smelling them can do so! And while most people shove them in cookies, cakes and other awesome fall desserts, there is nothing more comforting than a savory soup recipe to really amp up your taste buds.
Carrot Ginger Soup
This sweet soup with ginger and coriander is an easy to make soup and a great way to bring in the fall to winter months or really feel better after a cold.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- chicken broth
- minced garlic
- ground ginger
- half & half
- brown sugar
- ground nutmeg
Immersion Blenders for Soups
If you’re a soup maker (or becoming one) there is one kitchen tool you must have:
- This compact little stick will help you create a velvety smooth and creamy soup, no matter what the soup base is made from.
- While mashers and blenders are other options to help you create a smooth soup, each has key drawbacks. The potato masher in general, won’t let your soup get anywhere near as smooth as you’d like. And pouring boiling soup into a blender jar is a surefire way to end up with some major burns (just ask me how I know).
- So, enter the immersion blender. To use it in your soup preparation, simply turn off the heat and stick your blender into the pot.
- Make sure you keep the bottom of the blender under the surface of the soup, or you’ll splatter boiling soup everywhere (ask me how I know).
- Using short pulses, blitz your soup till it runs smoothly through the blender and all the lumps are gone. Perfect!
Complimentary Dishes Carrot Ginger Soup
The versatile flavors and smooth texture of this soup mean it pairs well with all kinds of main dishes you might prefer.
- Personally, you just can’t go wrong with a simple grilled cheese or grilled ham and cheese panini. But then, I’m a sucker for dunking.
- I also love this soup paired with a slow cooked beef roast. Add a crunchy green salad with a tangy dressing for a counterbalance of texture and flavor and your entire family will be demanding seconds (thirds?).
- Another pairing option is a thick cut pork chop. I like to carry over the flavors of the soup to the pork by brushing with a bit of the ground ginger mixed with water or oil.
- Brussel sprouts sautéed with a spritz of lemon and some chopped walnuts are the perfect compliment to the soup and pork.
- Another option is to pour the soup over a baked potato – I love this for a quick soup side lunch.
Carrots and Low Carb diets
Carrots often get a bad rap from low carb diets – unlike green vegetables that contain virtually no sugars, carrots get their sweetness from some natural sugars. However, this doesn’t mean there isn’t a place for carrots in your diet, even if you prefer low carb options.
First, it’s important to know the actual carb and calories in carrots in order to calculate.
- In ½ cup of raw carrot, you’ll get 4 grams of net carbs, 2 grams of fiber, and 26 calories. Raw carrot earns a 35 on the glycemic index.
- In ½ cup of cooked carrot, you’ll get 4 grams of net carbs, 2 grams of fiber and 27 calories, with a 39 on the glycemic index.
- Like other root vegetables, carrots are considerably lower in carbs than low sugar fruits, and the health benefits they offer are remarkable.
How to Make Carrot Soup
In a large stock pot, add carrots, chicken broth and garlic. Mix well.
Stir in spices.
Cover stock pot and over medium high heat, bring mixture to a boil.
Add apple and reduce heat to low and cook for 50-60 minutes or until carrots are soft when pierced with a knife.
Remove from heat.
Use a potato masher to mash the carrots and apples.
Carefully use an immersion blender until mixture is pureed.
Stir in cream and mix together with blender.
Serve with chopped parsley if desired.
- 2 lbs raw carrots
- 4 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 large apple, peeled, cored and sliced into small pieces
- 1/2 teaspoon pepper
- 1 cup half & half
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- In a large stock pot, add carrots, chicken broth and garlic. Mix well.
- Stir in spices.
- Cover stock pot and over medium high heat, bring mixture to a boil.
- Add apple and reduce heat to low and cook for 50-60 minutes or until carrots are soft when pierced with a knife.
- Remove from heat.
- Use a potato masher to mash the carrots and apples.
- Carefully use an immersion blender until mixture is pureed.
- Stir in cream and mix together with blender.
- Serve with chopped parsley if desired.
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Serving Size:1 Servings
Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 825mgCarbohydrates: 23gFiber: 4gSugar: 16gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.