Creamy Carrot Ginger Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Simple to make and full of flavour. This soup freezes well, so make extra and freeze it to enjoy later
Add to Collection


  • 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


  • 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 richest flavour.

Nutrition Information:

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