Ginger Carrot Soup

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Servings: 1 Difficulty: Intermediate
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A vibrant, silky-smooth soup with warm ginger spice and bright lemon notes.
Ginger Carrot Soup (2 PTS recipe image
Ginger Carrot Soup (2 PTS recipe image
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Ginger Carrot Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 1202.7

Description

This Ginger Carrot Soup is a comforting bowl of warmth that balances earthy sweetness with aromatic spices. The base of soft leeks, garlic, and fresh ginger creates a fragrant foundation, while the carrots melt down into a velvety texture. A splash of dry white wine adds depth, and a final squeeze of lemon juice brightens the flavor profile, cutting through the richness. It is an ideal dish for chilly evenings or as a light, satisfying starter. Simple to prepare with pantry staples, this soup offers a clean, fresh taste that feels both rustic and refined.

Ingredients

Directions

  1. Heat 1/4 cup of the chicken stock in a large pot over medium heat.
  2. Add the sliced leeks, grated ginger, and minced garlic to the pot.
  3. Cook the aromatics until they are tender and fragrant, about 3-5 minutes.
  4. Pour in the remaining chicken stock, the dry white wine, and the chopped carrots.
  5. Bring the mixture to a boil, then reduce the heat to low.
  6. Simmer uncovered until the carrots are completely tender, about 40 minutes.
  7. Carefully transfer the soup in batches to a blender and puree until smooth.
  8. Return the blended soup to the pot if desired, or serve directly from the blender.
  9. Stir in the fresh lemon juice, curry powder, salt, and pepper to taste.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1202.7kcal
% Daily Value *
Total Fat 52.6g81%
Saturated Fat 14.4g72%
Cholesterol 387.1mg130%
Sodium 501.0mg21%
Total Carbohydrate 28.9g10%
Dietary Fiber 5.9g24%
Sugars 12.2g
Protein 120.2g241%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be refrigerated in an airtight container for up to 3-4 days. It freezes well for up to 3 months.

Serving: This soup tastes delicious served hot, but can also be enjoyed chilled as a refreshing summer dish.

Substitutions: For a vegetarian version, substitute chicken stock with vegetable stock. You can also omit the white wine and use extra stock.

Tip: Be careful when blending hot liquids. Leave the blender lid slightly ajar or remove the center cap to allow steam to escape to prevent splattering.

Keywords: carrot, ginger, soup, leek, garlic, curry, lemon, wine, vegetarian, comfort, warm, blender, stock, simmer, healthy, easy, dinner, starter, spice, smooth
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