A perfect Fall soup, this carrot ginger soup recipe is made with carrots, ginger and Carnation® Evaporated Milk.
Can you believe the gorgeous colour of this soup! Full of carrots, ginger and a bit of onion and garlic, this delicious soup is made with lots of vegetables and just milk, for some creaminess
For this version, I used canned evaporated milk. I love the flavour and texture of evaporated milk in soups, and it’s also easy as it’s always ready-to-use and available in my pantry cupboard. If you don’t have evaporated milk on hand, regular milk will work, as well.
Cook’s Notes for Creamy Carrot Ginger Soup
The key to this soup (and all soups, for that matter) is to be sure to season well with salt and pepper. Generous seasoning will bring all the great flavours of this soup out!
Creamy Carrot Ginger Soup
Simple to make and full of flavour. This soup freezes well, so make extra and freeze it to enjoy later
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients
- 2 Tbsp. vegetable oil or other neutral oil
- 1 small onion chopped
- 2 Tbsp. fresh ginger chopped
- 1 clove garlic finely chopped
- 4 cups sliced carrots
- 4 cups chicken stock
- 1 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup evaporated milk or regular milk
Instructions
- Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
- Puree soup using a hand held immersion blender, blender or food processor. Return to saucepan. Stir in evaporated milk. Cook over low heat 5 minutes.
- Taste and adjust salt and pepper to taste.
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Notes
Make extra soup and freeze to have on hand. Soup may thicken so just add a bit of stock or water to thin out to desired consistency. I used chicken stock for my soup. I would recommend either chicken or vegetable stock for the riches flavour.
Nutrition
Calories: 282kcal, Carbohydrates: 28g, Protein: 10g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 21mg, Sodium: 961mg, Potassium: 863mg, Fiber: 4g, Sugar: 15g, Vitamin A: 21500IU, Vitamin C: 10.8mg, Calcium: 179mg, Iron: 1mg
Nutritional information provided as general guidance only. Accuracy cannot be guaranteed.
sue/the view from great island says
I never thought about this, I’m now fascinated and I’ll have to give it a try, maybe with a chowder. I love your photography, Jennifer, it always wows me!
Jennifer says
Thanks so much, Sue :) And yes, would be great in a chowder!
Sarah | Broma Bakery says
I’m loving all these gorgeous soup recipes! There comes a time around December when I stock up on homemade soups and freeze the leftovers for easy access at any time. This will definitely be one that I make this season!
Jennifer says
Thanks Sarah. We loved this one. So easy and all that carrot goodness :)
Laura (Tutti Dolci) says
Carrot ginger soup is one of my favorites, love the creaminess of this!
Jennifer says
Thanks Laura. I loved the flavours combination, too!
Liz @ Floating Kitchen says
Yes I CAN believe the gorgeous color of this soup because YOU made it Jennifer! And everything you make is gorgeous. Love the idea of using carnation in soups. That never occurred to me either. I can’t wait to try it out. I don’t drink a lot of milk products, so I often don’t have them on hand and have to make a special trip out to the store. But canned milk….I can load up my pantry with that! Thanks for sharing!
Jennifer says
Thanks so much, Liz :) It was a revelation for me, too! So easy to use.
Katrina @ Warm Vanilla Sugar says
You have the best fall recipes. This soup looks soooo good!
Jennifer says
Thanks Katrina. We really loved this soup!