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Carrot and Ginger Soup

Rated as 4.44 out of 5 Stars

"A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely."
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55 m servings 246
Original recipe yields 4 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Nutrition Facts

Per Serving: 246 calories; 12.8 33.8 3.5 20 172 Full nutrition

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  1. 246 Ratings

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Most helpful positive review

When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken...

Most helpful critical review

Very disappointed - all I could taste was the ginger and I didn't even use the entire amount called for. If I did make this again, which I doubt, I would also use ground ginger since ginger doe...

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Least positive

When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken...

It was lovely to find a soup with very clean, clear, and simple flavours -- it didn't need more spice, which would have detracted from the individual nuances of the vegetables and the ginger. F...

Loved this recipe! I did however as suggested in some of the reviews use chicken broth instead of water and I used low fat sour cream( 1 tablespoon) to make the soup creamy. I will make this a...

I've made this four times now and each time has been a success. Very tasty and easy! To enrich the soup use clarified butter instead of evoo and use quality chicken stock instead of water. To...

I love this soup. I added a teaspoon of orange zest, the juice of one orange and doubled the amount of ginger. My ten month old couldn't get enough of it either.

I agree with bananafish below -- this was a delicious soup with delicate yet vibrant flavors! I added a small amount of chopped fresh sage to this soup and it was a nice, compatible addition. Al...

This is definately a "ginger lovers" soup. I enjoyed it but am not certain I would confidently serve it to company unless I knew they liked ginger also. I ended up adding the other half of the...

Great soup. I roast the carrots while I roast the squash, both in an inch or so of water, then use that water for the recipe, as it will hold more flavor and nutrients than water alone. I do use...

This soup was a very tasty departure from the kinds of flavors I normally gravitate toward. I used pre-cut, cubed butternut squash, available in the refrigerated part of the produce section. I ...