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 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
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
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.
Annie says
What’s the garnish in the photo? Parsley?
Jennifer says
It is, Annie, just finely chopped :)
Britt says
Is there an alternative To milk for a dairy allergy
Jennifer says
Hi Britt, I think you could use coconut milk here, if that is an option for you.
Joe says
can you make this soup with evaporated milk the night before?
Jennifer says
Hi Joe and yes, should be just fine made the night before. Enjoy :)
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!