This Szechuan Carrot Ginger Soup will warm you from the inside out. Seasoned with ginger, hot pepper flakes and sesame oil this soup is nourishing, delicious, filling and EASY. It basically checks all the soup requirement boxes.
I have absolutely nothing to say about Carrot Ginger soup. Nothing. As someone who is passionate about all things soup you'd think I'd have at least one thing to say but nope. I have been sitting here in my office for the last half hour trying to remember some sort of anecdote about this soup to lead into the recipe with. I do not have a single interesting story about it. I don't even have an uninteresting story about carrot soup.
Here is what I can tell you about me and soup. I like it all. I like Habitant canned Pea Soup with a stack of buttered Premium Plus crackers on the side and vinegar drizzled on top of the soup, I love a good squash soup, am enamoured with spicy sausage fire broth soup and generally have nothing bad to say about soup.
Yup.
Riveting post so far isn't it?
So I might as well get right into it then. What I DO know about this carrot ginger soup is that it's completely delicious, dead easy to make and packs more flavour than you'd think possible in a recipe that only has a few ingredients and takes about half an hour to make. 40 minutes if you're going at a relaxed pace.
This is soup so do not be frightened of it. It is quite literally impossible to screw up soup.
You cook some carrots until tender in chicken or vegetable broth, whiz it a bit with an immersion blender and you're done.
O.K. there are a few more ingredients and steps, but basically that's it.
CARROT SOUP TIPS
- To peel ginger just scrape the skin away with a spoon. It the fastest, easiest way to do it.
- Have a leftover bag of those baby carrots? Use them up in soup.
- Want to add a little kick to ANY soup? Throw in ¼ teaspoon of pepper flakes or cayenne pepper.
- Still saving up for a Vitamix? Use an inexpensive immersion blender. They work GREAT for so many things, soups especially, making them velvety. You'll get the same result by using a Vitamix.
OUT OF CARROTS? No problem. Omit the sugar in the recipe and use sweet potato instead.
Szechuan Carrot Ginger Soup
Carrot Ginger Soup
Ingredients
- 1 medium onion
- 2 stalks celery
- 1 clove garlic minced
- 1 teaspoon vegetable oil
- 1 lb carrots cut 1" (or baby carrots uncut)
- ½" fresh ginger peeled & sliced
- ¼ teaspoon pepper flakes
- 3 cups chicken broth
- 1 ½ Tbsps soy sauce
- ½ tablespoon peanut butter
- 1 tablespoon sugar
- 1 teaspoon Sesame Oil I use toasted
- 1 cup milk
- 4 tablespoon sour cream
Instructions
- Cook the onion, celery and garlic in oil until the onion is softened.
- Grab yourself a fresh hunk of ginger. About ½ an inch is good for me, but you can add more (if you’re crazy like thaor less (if you’re crazy like that). Peel your knob of ginger, then slice it thinly.
- Add the sliced ginger to the softened onions along with about ¼ teaspoon of red pepper flakes.
- Add the 3 cups of chicken broth to the pot which now includes onion, celery, garlic, ginger and pepper flakes.
- Add the carrots!
- Cover the pot and simmer until the carrots are tender.
- Remove pot from heat and add the remaining ingredients to the pot. (Soy Sauce, Peanut Butter, Sugar, Sesame Oil and Milk)
- Blend the soup with either an immersion or regular blender. Rewarm the soup on the stove if necessary, but be careful not to boil it because of the milk. If you don’t want to worry about the soup boiling (or calories) use whipping cream in place of milk.
- Serve the soup with a big dollop of sour cream on top.
Notes
- To peel ginger just scrape the skin away with a spoon. It the fastest, easiest way to do it.
- Have a leftover bag of those baby carrots? Use them up in soup.
- Want to add a little kick to ANY soup? Throw in ¼ teaspoon of pepper flakes.
- Still saving up for a Vitamix? Use an inexpensive immersion blender. They work GREAT for so many things, soups especially.
- You can do WHATEVER you want to a soup recipe to make it your own. Like it hotter? Add more pepper flakes. Like it thinner? Add more broth or milk.
- Get hot pepper flakes in your eye? Rinse with milk. Yes. Seriously. Milk. Read about it here.
Nutrition
RECIPES MENTIONED IN THIS POST YOU MIGHT LIKE
Pumpkin Soup with maple pumpkin seeds and crispy fried sage.
Fire Broth Soup - a hearty soup filled with spicy sausage, broth and tons of vegetables.
Garnish with a big dollop of sour cream, cilantro if you have some and a few drops of toasted sesame oil. As with any recipe feel free to change things up a bit, adding more or less of this and that. And if, by chance, something VERY exciting happens to you while making or eating this soup, let me know. Evidently I'm in need of a really good carrot soup story.
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Okay you've got me. I'm not a kitchen person but this one has me itching to try it. Back in the "Soupfest" days in Hamilton I distinctly remember "Two Cougars and A Cafe" (down on Burlington St.) made up a Curried Carrot Soup that had me going back and spending all my tickets on their creation. I've been to the cafe quite a few times but I've never seen the soup since. :( Thanks Karen! Today is the right weather for kitchening.
Short cut for lazy / hot / or kidz running amok days.
1. Jar or bag or box of broth (I already add ginger when making mine).
2. Baby food - already pureed carrots (or butternut squash, sweet potato, pumpkin, etc). 1 - 4oz pack for every 1-4 servings of soup (depending on thin you like it).
3. Any additional spices, toppings, mix-ins that you want.
4. Stir in, and heat. Your done. :)
(I usually use 1 - 4oz pack baby puree per 12oz broth, + a squirt of lemon or lime juice - that can be added when preparing the broth for storage,- and 1/4 - 1/2 tsp of turmeric spice mix & or yellow curry spice mix. Both mixes go great with any of the aforementioned veggies. Heat about 2-3 minutes in microwave on medium-high.)
Other ideas, liquid smoke, coconut milk, whatever leftovers - veggie, pasta, rice, meat, you want to use up. If you want to complicate it, but still simple.
Now I've got to try Sesame oil in my soup. Hmmm. I've got a jar and pack of carrot puree waiting for me right now. lol. How convenient. ;)
I made this soup a few days ago, precisely according to the recipe, except for halving the sugar. Strangely enough, I found the soup very peanut buttery initially, but both the spiciness and the peanut butter taste had subsided a few days later. I got "it's delicious!" comments from everyone (those compliments belong to you Karen) so I will add this to my "keeper" list. Next time, I think I will slightly reduce the peanut butter and increase the ginger and pepper.
Yum! Yum! Extra yum!
I'm actually not a huge fan of carrot soup - generally find it kind of boring. But, the daughter's boyfriend unloaded a heap of garden carrots that needed using and am I ever glad. This soup is fabulous. The seasonings and the peanut butter make it really outstanding. It's head and shoulders above your average carrot ginger soup. I'm about to make another batch, that's how good it is.
Terrific soup! Like others, I left out the sugar, added more garlic and ginger. Also, due to little oops with the red pepper flakes, added a bit more of those than called for. For the peanut butter, I used PB2 peanut butter powder and doubled the equivalent amount. I'd put the resulting soup more in the West African realm than Szechuan but whatever, it's delicious!
Really delicious soup! I veganized it, with soy milk, and my "chikun" broth. Great flavor, and quite easy to make! This one goes in the soup recipe collection, to be made many times!
Thanks for letting me know Jodee! I'm glad you liked it. It really does have a lot of flavour doesn't it. :) ~ karen!
I love this soup! It's a rich and velvety, and the peanut butter is a must to help balance out the ginger. I used greek yogurt instead of milk. I skipped the sugar and added extra ginger and garlic.
This soups was a great hit today. I bribed my brother and his family to help me with some gardening - I used coconut milk instead of diary and it was delicious - thank you for a great recipe
Coconut milk is a great idea!! I love that. Thanks for coming back to let me know. If you get the chance could you rate the recipe? It helps other readers know whether or not the recipe is good at a glance. :) ~ karen!
This was so delicious! I'll be making this a lot. I used extra garlic and ginger, no sugar, and Greek yogurt instead of milk. I love the subtle peanut flavor, it cuts the sting of the ginger so well.
That's great Sarah! Thanks for letting me know. If you get the chance could you rate the recipe with the star system? ~ karen!
That sounds really good!! I love soup; I'd love to try it. It's 90 degrees here - so it'll probably be in 2 or 3 months.
Ha! Yes it heated up here until yesterday as well! Seems cooler today though so soup season may officially be here for real. ~ karen!
I have a grow bag full of fresh ginger (nothing like it) and can't wait to try this soup. I especially like the idea of substituting sweet potato for a different version. My Kind of Soup! I eat nutritious, homemade soup for lunch almost every day depending on what is available in my garden. Homemade celery powder is really yummy but the star is homemade onion powder as it almost has a smoky, meaty flavor - so rich. Love to find recipes that I can use my dried stuff in as well as the fresh.
Homemade garlic and onion powder are SO much better than storebought. :) ~ karen!
Maybe you could teach us how to make these powders, please? Pretty please??
Hi Karen,
Really, two hours and fifteen minutes prep time??? That’s got to be a mistake. Also, can I omit the sesame oil, my husband really doesn’t like it. Other than those two comments looking forward to trying it.
Thanks
Hi Viv! I have NO idea where the 2 hours came from, lol. I've removed it. It's about 15 minutes prep, 15 minutes cook. You can leave out the sesame oil, it's just in for flavour. ~ karen!
I look forward to receiving your emails, thanks the feedback!
Made this today and it is very good! Something very out of the ordinary for me to try. I don’t have a blender or an immersion blender but puréed in batches in my 3 cup food processor. I was surprised that the tiny amount of peanut butter really flavors the soup. Buttered homemade croutons would be great adddition. Thanks so much. Love your blog! You’re so real!
Wow, that was fast, lol! You must have made it as soon as you read the recipe. :) I'm glad you liked it, it really is one of my favourites. ~ karen!
Made it last night for dinner, and we loved it. We used whole baby carrots, and it significantly increased the cooking time. Next time I make this, I'll chop them us. Great recipe Karen. Thank you ❤
That's great. And thanks for the review! ~ karen
Yum! We really liked this soup. I added one more clove of garlic, a bit more red pepper flakes (we like it hot!), a teeny bit more sesame oil, and about 3/4 slice of ginger (more heat). Also used, for a change, my own chicken broth that I had just finished making. Yea! Thanks for this, Karen. It will be a favourite, especially on those cold winter days.
Great! Enjoy. :) ~ karen!
Hi Karen I am going to make this soup this week, definitely going to do that -- this week! Here on the We(s)t Coast, it is rainy season, really rainy and damp and miserable so what is better than soup, especially soup with ginger and pepper flakes? Avast ye colds and fevers! I'm thinking of using almond milk -- I make my own with my InstantPot Ace blender that does a fantastic job at 'way less than half the price of a Vitamix -- and it if tastes great, I'll let you know. In fact, I will make it with milk and then with almond milk and do a taste test. Frozen soup is such a treat when one has no idea what to make and no inclination to make something anyway for a damp and chilly night, or any other night for that matter. Oh, thawed and warmed up, of course, not frozen! Soup, cornbread (GF for those of us who cannot have traditional wheat) slathered with unsalted butter, maybe a salad if one has the energy to make it (I loathe making salads but love eating them, so....). Divine; heaven on earth. Thanks for all your great ideas and your wicked sense of humour, especially for that!
Good! LOL. It's a great recipe, I loveeee it! ~ karen
I'm reading this odyssey of comments about the carrot soup because I have a question. I'd like to make it but with a couple of changes and I'm hoping for your thoughts. The first and major change would be to use squash rather than carrots, and the second would be to use soy milk [which I make in my wonderful soy milk maker] rather than milk. Okay, there's a third thing. Oh no -- you covered it. I want sour cream on top. I am not lactose intolerant but I avoid dairy products even though I love whipped cream, sour cream, cheese, and butter. I guess I just avoid cow's milk. (-: I have all the ingredients although my ginger is chopped up and frozen but it should work. I once bought too much ginger at Superstore in Duncan where the price is a fraction of what it is on Salt Spring, and ended up freezing some [and making ginger syrup with some] .. and okay, processing the ginger from the syrup into ginger mash, freezing it in small jars, and adding it to my favourite summer beverage - you might wince at this -- any fruit, definitely a banana [probably from my peeled frozen banana store] and for liquid -- a tin of diet ginger ale. Toby's Fruit Fizzy. Okay, I've added it to other things as well like applesauce but let's not get too far off the track. Back to the soup ... what do you think about the squash and the soy milk? I could try half a recipe first I guess ...It's just me and the dogs so basically I please me. Still, I'd like your opinion.
Hi Toby! It should be perfectly fine with Squash. Different, but fine. As far as the ginger goes, I freeze my ginger all the time. That's just how I store it! I'm not sure about the soy milk but I don't see any reason it wouldn't work. Again, it will be a bit different but it's not like there's a ton of milk in the recipe. The main liquid is chicken broth (or vegetable if you prefer). Let me know how it turns out! ~ karen
I finally got around to make this soup. Since now with the new site everything is so clean and organized :0B
I love it but what's more the husband loves it. I call that a success. Mainly because he wrinkles his nose if I set something before him without meat. But not a single word was muttered of it lacking.
We had a small bowl tonight and will most likely finish it off tomorrow with friends during the game.
So thank you, Karen, it's a keeper.
That's great Karin. I'm so glad you mentioned it was easier to find the recipes. I think once everyone calms down they'll realize it's a much better site, lol. Also, yes ... I'm very, VERY serious about my soup recipes, lol. I'm so serious about soup that come Thanksgiving neighbours bring me their turkey carcasses so I can turn them all into broth. VERY serious about soup. ;) ~ karen!
I can not express how wonderful it is that you posted this now. I have been staring @ a giant bag of baby carrots-Costco- in my fridge and wondering if this will be the second bag I toss in the yard for what I hope will be Rabbits and other adorable woodland creatures (kinda like an old Disney movie) and not RATS! ............ All I have to go buy is the oil the ginger and the pepper flakes. Love you. Love your Blog. Thanks.
Thanks Judy! I think you'll really like the soup. It's one of my favourites! ~ karen
Ha...absolutely nothing. Just putting groceries away while the soup was simmering.
Oh! LOL. (not laughing at your misfortune ... I'd probably cry if I were you) I'm laughing cause I was worried you were putting baked beans in the soup! Which clearly would be a small worry compared to replacing a stove top. ~ karen!
I will forever refer to this soup as the most expensive soup I've ever made...I just dropped a can of baked beans on my stovetop while making this and cracked the entire glass stovetop in half. I'm really hoping the soup is delicious to make up for this...
Sorry to hear it. That sucks. Um, what do baked beans have to do with the soup? ~ karen