Carrot Ginger Soup




10 min


35 min


Carrot ginger soup is a simple but wonderful combination of carrots with ginger and milk. Its perfect to have it with dinner food. So this winter do not forget to try this creamy soup.


  • 2 ‏garlic cloves, chopped
  • 1 ‏onion, diced
  • 3 tablespoons ‏fresh ginger, chopped
  • 1 lb ‏carrots, peeled and sliced
  • 4 cups ‏vegetable or chicken stock/water
  • 1 teaspoon ‏salt
  • 1/4 teaspoon ‏black pepper
  • 1/4 teaspoon ‏white pepper
  • 4 tablespoons ‏olive oil
  • 1 cup ‏fat free evaporated milk/coconut milk
  • 2 tablespoons ‏unsalted cashews (optional)


  1. Heat oil in a dutch oven and add onion. Cook until onion turn soft and translucent.

  2. Now add carrots, garlic, ginger salt and black pepper. Mix well and stir for 5 min.

  3. Add broth and bring to boil. When it starts boiling reduce the heat. Cover and simmer for 20-25 min until carrots are tender.

  4. Blend it with an immersion blender. Add milk and cook for 5 more min. Before turning off the heat stir in the white pepper. Top with cashews and serve.


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