Saffron-Ginger Carrot Soup Recipe

Name: Saffron-Ginger Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 large carrots; 1 tablespoon fresh, roughly chopped carrot greens (or you can sub in parsley, or omit); 2 shallots, chopped; 4 cloves garlic, chopped; 1 teaspoon ginger, minced; 3 pinches saffron threads; 2 cups vegetable stock; 2 cups water; 1 bay leaf; dash of salt; dash of pepper; Optional: garnish with more carrot greens and sliced radish

Servings: persons

3 tablespoons olive oil
6 large carrots
1 tablespoon fresh, roughly chopped carrot greens (or you can sub in parsley, or omit)
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon ginger, minced
3 pinches saffron threads
2 cups vegetable stock
2 cups water
1 bay leaf
dash of salt
dash of pepper
Optional: garnish with more carrot greens and sliced radish

1
Heat your soup pot or dutch oven over medium heat and add olive oil.
2
Add the chopped shallots and carrots to the oil, stirring for approx. 10 minutes to soften.
3
Next, add garlic and add salt and pepper to taste, continue stirring for a couple of minutes.
4
Add stock, water, ginger, saffron and carrot greens or parsley, stir and raise the heat to medium-high and bring all to a boil.
5
Once the soup is boiling, lower the heat to low and cover & simmer for 25 minutes.
6
Turn heat off, lift the lid, remove the bay leaf, and with a hand blender, puree the soup (and shield your eyes!) ;) - or if you don't have one, just pour it into a standing blender and use the puree setting.
7
You're done! Suggested garnish: sliced radishes and more carrot greens or parsley and serve.

175

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 large carrots, 1 tablespoon fresh, roughly chopped carrot greens (or you can sub in parsley, or omit), 2 shallots, chopped, and more.

Yes, Saffron-Ginger 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!

Saffron-Ginger Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions