A perfect Fall soup, this creamy carrot soup is flavoured with ginger and uses evaporated milk for creaminess and flavour.
Can you believe the gorgeous colour of this soup?! Full of carrots, ginger and a bit of onion and garlic, this delicious creamy carrot ginger 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.
Ingredients and substitutions
Carrots – use fresh carrots, for the best flavour. I always find smaller carrots have the nicest, sweet flavour.
Chicken Broth – you can use vegetable broth, if you’d like a vegetarian soup.
Evaporated Milk – this is canned milk, but is not sweetened condensed milk. Evaporated milk comes in different fat levels. I prefer to use regular (which is whole milk-based), but 2% is also a good option. Fat-free evaporated milk will work but will create a less creamy soup.
Recipe tip!
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!
Making ahead, storing and freezing
This soup is perfect for making ahead, as it stores really well in the refrigerator. Simply rewarm on the stovetop.
This soup may not freeze well, as it has milk in it, that tends to separate when frozen and thawed.
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Get the Recipe: Creamy Carrot Ginger Soup
Ingredients
- 2 Tablespoon vegetable oil, or other neutral oil
- 1 small onion, chopped
- 2 Tablespoons fresh ginger, chopped
- 1 clove garlic, finely chopped
- 4 cups carrots, sliced
- 4 cups chicken broth, or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon 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.
Notes
More carrot soup recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made this soup for a dinner party. I added 1/2 teaspoon of cardamom which I am trying in a lot of savory recipes these days. It added a very pleasant dimension to the flavor. Everyone loves this soup!
Wonderful work Jennifer!
So glad you enjoyed it, Ellen :) Thanks so much!
What’s the garnish in the photo? Parsley?
It is, Annie, just finely chopped :)
Is there an alternative To milk for a dairy allergy
Hi Britt, I think you could use coconut milk here, if that is an option for you.
can you make this soup with evaporated milk the night before?
Hi Joe and yes, should be just fine made the night before. Enjoy :)
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!
Thanks so much, Sue :) And yes, would be great in a chowder!
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!
Thanks Sarah. We loved this one. So easy and all that carrot goodness :)
Carrot ginger soup is one of my favorites, love the creaminess of this!
Thanks Laura. I loved the flavours combination, too!
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!
Thanks so much, Liz :) It was a revelation for me, too! So easy to use.
You have the best fall recipes. This soup looks soooo good!
Thanks Katrina. We really loved this soup!