Cream of Carrot Soup with Fresh Ginger Recipe

Name: Cream of Carrot Soup with Fresh Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups chicken, or vegetable stock; 2 pounds fresh carrots, peeled; 3 leeks, sliced in half lengthwise and thoroughly cleaned; 1 yam, peeled; 4 stalks celery; 4 tablespoons butter; 1 (3-inch) piece fresh ginger root, peeled and grated; 1 teaspoon ground nutmeg; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 pint heavy cream (optional)

Servings: persons

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

1
In a large pot, bring stock to a boil.
2
While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
3
In a saute pan, over medium-high heat, melt half of the butter.
4
Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned.
5
Add remaining butter as needed.
6
Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
7
Let cool to room temperature and then puree in a blender.
8
Soup should be thick and smooth.
9
If you like your soup velvety smooth, pour through a fine mesh strainer.
10
Add salt and pepper.
11
To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl.
12
Serve in warmed bowls.

966

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 cups chicken, or vegetable stock, 2 pounds fresh carrots, peeled, 3 leeks, sliced in half lengthwise and thoroughly cleaned, 1 yam, peeled, and more.

Yes, Cream of Carrot Soup with Fresh Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Carrot Soup with Fresh Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions