Carrot Cream Soup with Ginger


Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
4 servings


  • 1 tablespoon olive oil

  • 2 onions, finely chopped

  • 1 clove garlic, minced

  • 3 cups peeled and chopped carrots

  • 2 ½ cups vegetable broth

  • 1 teaspoon finely grated fresh ginger

  • salt and freshly ground black pepper to taste

  • 1 pinch white sugar

  • ¾ cup heavy whipping cream


  1. Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.

  2. Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Nutrition Facts (per serving)

292 Calories
21g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 292
% Daily Value *
Total Fat 21g 26%
Saturated Fat 11g 54%
Cholesterol 61mg 20%
Sodium 417mg 18%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 19%
Total Sugars 12g
Protein 4g
Vitamin C 15mg 74%
Calcium 102mg 8%
Iron 1mg 4%
Potassium 525mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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