This carrot ginger soup is a wholesome bowl of comfort that combines the natural sweetness of carrots with the warming zing of fresh ginger.
Rich in fiber, antioxidants, and plant-based nutrients, it’s a heart-healthy recipe with good fats from olive oil and very low in saturated fat.
Light yet satisfying, it’s perfect for everyday cooking—quick to prepare, easy to digest, and ideal for meal prep or weeknight dinners.
20-Minute Cozy Carrot Ginger Soup
Equipment
- 1 Pressure cooker or Instant Pot
- 1 Large kadai or saucepan
- 1 Blender (for pureeing)
- 1 Chopping board & knife
- 1 Stirring Spoon
Ingredients
For Pressure Cooking:
- 2 tbsp olive oil
- 2- inch piece fresh ginger finely chopped
- ½ medium onion sliced
- 3 medium carrots chopped
- 2 ½ cups water
- ½ tsp salt
For Flavoring & Garnish:
- ½ tsp mixed dried herbs
- ½ tsp black pepper powder
- ¼ tsp salt adjust to taste
- 2 tbsp pumpkin seeds for garnish
- 1 tsp fresh mint leaves chopped (for garnish)
Instructions
- Heat the Oil and Start the Base: Place a pressure cooker (or a heavy-bottomed pot if you’re not using a cooker) on medium heat. Add 2 tablespoons of olive oil and let it warm up gently. The oil should be hot but not smoking. This step ensures the base flavors release fully without burning.
- Sauté the Aromatic Ginger: Add the finely chopped fresh ginger to the warm oil. Stir it around and allow it to sizzle for 30–40 seconds. You’ll notice its sharp aroma mellow into a warm, soothing fragrance. This is the foundation of the soup’s flavor, giving it that signature zing.
- Soften the Onion for Sweetness: Add the sliced onion to the pot and sauté with the ginger. Cook until the onions turn soft and slightly translucent. Stir occasionally to prevent sticking. The onion adds body and a subtle sweetness that balances the natural sharpness of ginger.
- Cook the Carrots for Flavor Development: Now, add the chopped carrots. Stir well so the carrots are lightly coated with the oil, ginger, and onion mixture. Let them cook for about 2 minutes, which helps to slightly caramelize the edges and enhances the soup’s natural sweetness.
- Add Water and Seasoning for Cooking: Pour in 2 ½ cups of water and add ½ teaspoon of salt. Stir to combine, making sure all the vegetables are submerged. This water will not only cook the carrots but also act as the broth for your soup, carrying all the flavors.
- Pressure Cook Until Tender: Secure the lid on the pressure cooker and cook for 3 whistles on medium heat. If you’re using a regular pot, simmer covered for about 15–18 minutes, or until the carrots are completely soft and fork-tender. Once done, allow it to cool slightly before blending.
- Blend into a Smooth Puree: Drain the cooked vegetables but reserve the cooking liquid—this will be reused for adjusting consistency. Transfer the carrots, onions, and ginger to a blender or use an immersion blender directly in the pot. Blend until you achieve a silky, smooth puree with no chunks.
- Reheat and Adjust the Consistency: Pour the carrot puree back into a large kadai or saucepan. Gradually add the reserved cooking liquid to reach your desired thickness. For a creamier texture, keep it slightly thick; for a lighter version, thin it out with more liquid. Bring the mixture to a gentle boil while stirring continuously.
- Season with Herbs and Spices: Add ½ teaspoon mixed dried herbs, ½ teaspoon black pepper powder, and ¼ teaspoon salt (or to taste). Stir well to combine. These seasonings add depth, warmth, and balance to the natural sweetness of the carrots and ginger. Let the soup simmer for 2–3 minutes so the flavors marry together beautifully.
- Finish with Garnish and Serve: Once the soup is hot and well-seasoned, turn off the heat. Ladle it into serving bowls and garnish with a sprinkle of pumpkin seeds for crunch and fresh mint leaves for a refreshing touch. Serve warm with crusty bread, a side salad, or as a nourishing starter to any meal.
Notes
- Sautéing ginger and onion first creates a flavorful base and enhances aroma.
- Slightly caramelizing carrots before adding water deepens the soup’s natural sweetness.
- Blend until completely smooth for a creamy, velvety texture; strain if you prefer a restaurant-style finish.
- Adjust the consistency by adding more reserved cooking liquid or broth as needed.
- For extra richness, stir in a splash of coconut milk, almond cream, or dairy cream.
- Garnish with pumpkin seeds for crunch and fresh mint for brightness.
- Spice lovers can add chili flakes or a drizzle of chili oil before serving.
- The recipe is naturally vegan, gluten-free, and low in saturated fat.
- Can be made ahead and stored in the refrigerator or freezer for meal prep.
- Best served warm with bread, salad, or roasted vegetables for a complete meal.
Chef’s Secrets for Perfect Soup
The key to making this soup exceptional lies in slowly sautéing the ginger and onion first—this releases their natural sweetness and creates a fragrant base.
When cooking the carrots, allow them to caramelize slightly before adding water for a richer depth of flavor.
Always blend the soup until completely smooth; straining it after blending can give you a restaurant-style, velvety finish.
For added richness, you can stir in a splash of coconut milk or cream just before serving, though the soup is equally delicious without it.
Serving Suggestions and Pairings
This carrot ginger soup shines on its own but pairs beautifully with crusty sourdough bread, garlic toast, or even a light quinoa salad for a balanced meal.
For a more filling option, serve it alongside grilled sandwiches or simple roasted vegetables.
Garnishing with pumpkin seeds adds crunch, while fresh mint provides a refreshing contrast.
If you prefer a spicier profile, sprinkle a pinch of chili flakes or drizzle with chili oil before serving.
Storage Tips for Freshness
This soup stores very well, making it perfect for meal prep.
Once cooled completely, transfer it into airtight glass containers or jars and refrigerate for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 2 months.
To reheat, warm gently on the stovetop, stirring occasionally, and add a splash of water or broth if it thickens.
Avoid repeatedly reheating the same batch to preserve freshness and nutrients.
Frequently Asked Questions
1. Can I make this soup without a pressure cooker?
Yes! If you don’t have a pressure cooker, simply cook the carrots, onion, and ginger in a covered pot with water.
It will take about 15–18 minutes for the carrots to soften enough for blending.
2. How can I make the soup creamier?
For a richer texture, blend in a few spoonfuls of coconut milk, almond cream, or regular dairy cream before serving.
You can also add a boiled potato while cooking the carrots for natural creaminess.
3. Can I use vegetable broth instead of water?
Absolutely. Using low-sodium vegetable broth instead of water will enhance the flavor and make the soup more savory.
Just be mindful of the added salt content and adjust accordingly.
4. Is this soup suitable for kids?
Yes, it’s mild, nutritious, and easy to digest.
If you’re making it for young children, you may want to reduce the amount of ginger or pepper for a gentler taste.
5. Can I add other vegetables to this recipe?
Definitely. Sweet potatoes, pumpkin, or even red bell peppers pair wonderfully with carrots and ginger.
Just keep the cooking time in mind and adjust liquid if needed for blending.
