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
- 2 Tbsp. vegetable or canola Oil
- 1 small onion chopped
- 2 Tbsp. chopped fresh ginger
- 1 clove garlic finely chopped
- 4 cups sliced carrots
- 4 cups chicken stock
- 1 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup regular or evaporated milk
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.
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.