You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, but trust me. When the flavors explode on your tongue, you’ll be back for a second, third, fourth, well, you get the message. And you’ll be getting compliments galore from family and friends.

Sweet and spicy, a tasty combination. (All photos credit: George Graham)
Sweet and spicy, a tasty combination. (All photos credit: George Graham)

And I call it 24-Carrot Puréed Gold. Well, maybe not twenty-four, but two pounds, for sure. This easy Carrot Ginger Soup sets the gold standard for taste, and with the combination of carrot and ginger as the base, you’re in for a wealth of bold flavor.

Shortcuts abound in this tasty soup. First, I don’t peel the carrots; the peel has flavor and nutrition and will purée along with everything else. Next, instead of peeling and chopping ginger, I use the squeezable pureed ginger that I keep in my fridge. I use it often and am hard-pressed to tell the difference. Finally, if you don’t already own a stick blender, buy one immediately. The ease and convenience of “plug and pulverize” as well as the simple clean up are worth the minimal investment.

I get an Asian vibe here; I guess the ginger hints at a familiar Thai flavor profile, but the combination is much more than that. With its sweet and spicy notes, my Carrot Ginger Soup delivers a unique taste explosion.

24-Carrot Puréed Gold: Carrot Ginger Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 6
  • 2 pounds carrots
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 teaspoon fresh thyme
  • 1 teaspoon minced garlic
  • 2 tablespoons minced ginger
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon white pepper
  • 6 cups chicken stock
  • Kosher salt
  • 6 teaspoons freshly grated lemon zest
  1. Cut the ends off the carrots and cut in 1-inch pieces. If applicable, reserve some of the leaves from the stems for later use as garnish.
  2. In a large pot with a heavy lid over medium-high heat, add the olive oil and sauté the onion until translucent, about 5 minutes. Add the thyme, garlic, ginger, lemon juice, and white pepper. Sauté for another 2 minutes.
  3. Add the chicken stock along with the carrots and bring to a boil. Lower the heat to a simmer and cover the pot. Cook until the carrots are tender, about 40 minutes.
  4. Using an immersion blender (or regular blender), pulverize the carrots until puréed with no lumps. Season with salt to taste.
  5. Ladle into bowls and add a sprinkle of grated lemon zest. Garnish with a carrot leaf, if applicable.
Don't leave out the lemon zest; it finishes the dish with a bright flavor boost. I substitute the squeezable ginger paste and get delicious results. Don't get heavy handed with the spice, but rather, let the flavor of the carrot and ginger shine.
Carrot Ginger Soup 0891 vert lores
A taste explosion!

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