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    Home » Recipes » Soup Recipes

    Creamy Carrot Ginger Soup

    Oct 16, 2014 | by Jennifer | Last Updated: Apr 4, 2022

    Jump to Recipe

    A perfect Fall soup, this creamy carrot soup is flavoured with ginger and uses evaporated milk for creaminess and flavour.

    carrot soup in white bowl

    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.

    Creamy Carrot Ginger Soup

    Cook's Notes

    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

    creamy carrot ginger soup in white bowl

    Creamy Carrot Ginger Soup

    Simple to make and full of flavour. This soup freezes well, so make extra and freeze it to enjoy later
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Soup
    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 carrots, sliced
    • 4 cups chicken stock
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 3/4 cup evaporated milk, or regular milk
    Prevent screen from going dark

    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.

    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 richest 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 for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Annie says

      October 22, 2019 at 11:27 am

      What’s the garnish in the photo? Parsley?

      Reply
      • Jennifer says

        October 22, 2019 at 11:37 am

        It is, Annie, just finely chopped :)

        Reply
    2. Britt says

      October 16, 2019 at 2:35 pm

      Is there an alternative To milk for a dairy allergy

      Reply
      • Jennifer says

        October 16, 2019 at 5:47 pm

        Hi Britt, I think you could use coconut milk here, if that is an option for you.

        Reply
    3. Joe says

      September 23, 2019 at 7:05 pm

      can you make this soup with evaporated milk the night before?

      Reply
      • Jennifer says

        September 23, 2019 at 8:03 pm

        Hi Joe and yes, should be just fine made the night before. Enjoy :)

        Reply
    4. sue/the view from great island says

      October 19, 2014 at 4:41 pm

      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!

      Reply
      • Jennifer says

        October 19, 2014 at 7:33 pm

        Thanks so much, Sue :) And yes, would be great in a chowder!

        Reply
    5. Sarah | Broma Bakery says

      October 17, 2014 at 10:59 am

      5 stars
      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!

      Reply
      • Jennifer says

        October 17, 2014 at 11:35 am

        Thanks Sarah. We loved this one. So easy and all that carrot goodness :)

        Reply
    6. Laura (Tutti Dolci) says

      October 16, 2014 at 3:54 pm

      Carrot ginger soup is one of my favorites, love the creaminess of this!

      Reply
      • Jennifer says

        October 16, 2014 at 5:27 pm

        Thanks Laura. I loved the flavours combination, too!

        Reply
    7. Liz @ Floating Kitchen says

      October 16, 2014 at 12:45 pm

      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!

      Reply
      • Jennifer says

        October 16, 2014 at 1:09 pm

        Thanks so much, Liz :) It was a revelation for me, too! So easy to use.

        Reply
    8. Katrina @ Warm Vanilla Sugar says

      October 16, 2014 at 12:11 pm

      You have the best fall recipes. This soup looks soooo good!

      Reply
      • Jennifer says

        October 16, 2014 at 1:08 pm

        Thanks Katrina. We really loved this soup!

        Reply

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