Carrot and Ginger Soup

Carrot and Ginger Soup

145 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m

“A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

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Reviews (145)

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When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken broth rather than water. So I went ahead and used the water because I didn't want to make a special trip to the store just for that ingredient. I am SO glad I didn't because it didn't need it! The soup was wonderful and flavorful. Some reviews said it was bland but I beg to differ! Also some said the ginger flavor was too over powering. I, again, disagree! I followed the recipe exactly and I am so glad I did! No changes necessary on this one! Thanks for the recipe. I will make it again for sure!



It was lovely to find a soup with very clean, clear, and simple flavours -- it didn't need more spice, which would have detracted from the individual nuances of the vegetables and the ginger. For those who found it lacking in flavour, make sure that the ingredients used are of highest quality -- organic, fully ripened, rich in colour -- and the difference should be noticable. I must say I liked the thickness, which is easily adjusted for different occasions. A variation I tried and liked: simmer the squash intead of baking it, and add the cooking liquid to the soup instead of plain water; add 2 cups thoroughly cooked red split lentels; add a dash of nutmeg and a dash of gharam masala; and a touch of fresh lemon zest.



Loved this recipe! I did however as suggested in some of the reviews use chicken broth instead of water and I used low fat sour cream( 1 tablespoon) to make the soup creamy. I will make this again

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Amount Per Serving (4 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 172 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Carrot Soup 'a la Louise'


next recipe:

Ginger Carrot Soup by Jean Carper