Ginger Carrot Soup


Fall is in the air! Do you agree? That crisp breeze that gently blows through the trees causing the leaves to rustle and gently fall to the ground. The lower angle of the sun. Sweaters and wool socks beckoning you from the depths of your closet. Slippers! (I <3 slippers!). And SOUP!

For me, soup = love. Basic ingredients are lovingly prepared, sautéed and simmered to create the ultimate comfort food. I often spend an entire afternoon preparing a batch of soup because it makes me feel good.

But, today, I was in a hurry. I arrived home mid-afternoon from a wonderful road trip with Mary (stay tuned for all the details!), and I needed to get dinner ready before Toby had to leave for work. So, I quickly peeled and cut up the carrots and got them simmering while I diced the onions and measured out the seasonings. Within an hour we were enjoying a bowl of luscious, creamy, slightly spicy Ginger Carrot Soup.

I got this recipe from my friend, Jeanne, who lovingly prepared it for our book group last fall. The fun secret of this soup is that it is thickened with toasted cashews. I didn’t puree mine thoroughly because we enjoy the little crunch of the nuts in the velvety smooth soup. If you wanted to, you could even leave the carrots in larger chunks. Either way, I’m sure you’ll agree that this soup tastes like a lot of love went into it (and you’ll have plenty of “love” left-over to share with family and friends!).

Like this recipe? You might also like these:
Asparagus Soup
Mexican Onion Soup
Quick White Bean Soup with Rosemary

Ginger Carrot Soup

Recipe Type: Soup
Author: A Passionate Plate
Prep time:
Cook time:
Total time:
Serves: 8
This is a lovely vegetarian soup if you choose to use water instead of the chicken broth. The cashews make the soup nice and thick. If you want the soup a little creamier, add 1/2 cup of heavy cream.
  • 2 lbs. carrots, peeled and cut into 1″ chunks
  • 5 cups water or chicken stock
  • 1 1/2 tsp. salt
  • 3 Tbsp. butter
  • 1 1/2 cups onion, chopped
  • 2 small cloves garlic, minced
  • 2 Tbsp. fresh ginger, minced
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cumin
  • 1 cup cashews
  • cayenne pepper, to taste
  • 1/2 cup heavy cream, optional
  • sour cream, for garnish
  1. Place the carrots and water/broth into a medium-sized soup pot and bring to a boil. Cover and simmer for 12-15 minutes, or until carrots are soft.
  2. Melt the butter in a medium skillet.
  3. Add the onions and saute until soft, about 5 minutes.
  4. Add the garlic, ginger, nutmeg, cumin, and salt to the onions.
  5. Pour the onion mixture into the carrots, add the cashews (reserving a few for garnish) and stir well.
  6. Using a stick blender, gently puree the entire batch. Alternatively, carefully blend 2 cups at a time in a conventional blender until smooth.
  7. To serve, pour into bowls and top with a tablespoon of sour cream and a few toasted cashews.



  1. Helen says:

    It’s a year later and thanks to another abundant carrot crop, I’m still making this delicious, nutritious soup! Thanks for the great recipe!!

  2. […] Ginger Carrot Soup Roasted Tomato and Yellow Pepper Soup Quick White Bean Soup with Rosemary  […]

  3. chacha says:

    P.S. I used vegetable broth instead of chix. broth.

    TKS for this RECIPE

  4. chacha says:

    This is KILLER SOUP steamed the carrots 1st then added the rest in pot. I used 1 can of coconut cream and powder ginger as I didnt have fresh ginger. OMG SOOOOOOO GOODDDDDD

  5. […] week Joy shared a recipe for Carrot Ginger Soup and wrote in her post that  SOUP=LOVE. I agree with her one-hundred percent. I would also like to […]

  6. cathy says:

    This soup is amazing!!! I am lucky enough to be enjoying a bowl of this while I write the review. It’s absolutely perfect for fall (although if it were offered to me in other seasons I wouldn’t turn it away). Excellent!!

  7. Helen says:

    We pulled up the rest of our carrots yesterday so of course this recipe was a perfect choice for dinner last night. Our homegrown onions and garlic went into the soup pot too. Instead of heavy cream, I used non-fat half and half because that’s what I had, and sprinkled each serving with a handful of lightly salted, toasted sunflower seeds. (Somehow all the extra cashews got eaten during prep time)! This soup is so thick, creamy, and flavorful that I bet you’ll want seconds!

    • JoyAldrich says:

      I’m so impressed with what you and Jim have accomplished with your garden this year! I’m sure that homegrown carrots, onions, and garlic made a wonderful soup. And, I LOVE fat-free half and half – great substitution idea.

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