Ginger-Soy Carrot Soup Recipe

Name: Ginger-Soy Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil or vegetable oil; 1 large onion, chopped; 3 to 4 cloves garlic, chopped; 1 -inch ginger root, grated or finely chopped; 1 chile pepper, seeded and chopped; 2 pounds carrots, peeled and sliced or chopped; 1/4 cup tamari sauce; 1 quart chicken stock-in-a-box; 1 cup water; Salt and freshly ground black pepper; Toasted sesame oil, for garnish; 4 large eggs, fried, optional; Finely chopped chives or scallions, for garnish; Toasted sesame rolls, for dunking

Servings: persons

2 tablespoons extra-virgin olive oil or vegetable oil
1 large onion, chopped
3 to 4 cloves garlic, chopped
1 -inch ginger root, grated or finely chopped
1 chile pepper, seeded and chopped
2 pounds carrots, peeled and sliced or chopped
1/4 cup tamari sauce
1 quart chicken stock-in-a-box
1 cup water
Salt and freshly ground black pepper
Toasted sesame oil, for garnish
4 large eggs, fried, optional
Finely chopped chives or scallions, for garnish
Toasted sesame rolls, for dunking

1
Heat the extra-virgin olive oil in large Dutch oven over medium-high heat.
2
Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes.
3
Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes.
4
Add the stock and bring to a boil.
5
Reduce the heat and simmer the soup until the carrots are tender.
6
Puree as smooth or chunky as you like with hand blender or in a processor, in batches.
7
Season the soup with salt and pepper, to taste.
8
Cool completely and store in the refrigerator for a make-ahead meal.
9
Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking.
10
Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top.
11
Pass the toasted sesame rolls at the table, for dunking.

493

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil or vegetable oil, 1 large onion, chopped, 3 to 4 cloves garlic, chopped, 1 -inch ginger root, grated or finely chopped, and more.

Yes, Ginger-Soy Carrot Soup 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!

Ginger-Soy Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions