Carrot & Ginger Soup Recipe – Easy Indian-Style Winter Warmer

Last Updated on 4 months by Neha Deshmukh

Carrot & Ginger Soup Recipe – Easy Indian-Style Winter Warmer

Hey everyone! As the weather starts to cool down, there’s nothing quite like a warm, comforting bowl of soup. This Carrot & Ginger Soup is a personal favourite – it’s incredibly easy to make, packed with flavour, and feels like a big hug in a bowl. I first made this when I was craving something light yet satisfying, and it’s been a winter staple ever since! It’s inspired by the simple, nourishing flavours of Indian home cooking, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s quick to prepare (ready in under 30 minutes!), uses simple ingredients you probably already have, and is naturally healthy and vibrant. The sweetness of the carrots beautifully balances the zing of the ginger, creating a flavour profile that’s both comforting and invigorating. Plus, it’s easily adaptable to suit your tastes and dietary needs.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 350 grams carrots
• 60 grams onion
• 8 grams ginger
• 1 tablespoon olive oil
• 1.5 cups water or vegetable stock
• To taste salt
• 0.25 teaspoon black pepper powder

Ingredient Notes

Let’s talk ingredients! Getting the right ones can really elevate this soup.

Carrots: Choosing the Best Varieties

Any carrots will work, but I prefer using sweeter varieties like Nantes carrots for this soup. They give a lovely natural sweetness. Look for firm, bright orange carrots – that’s a sign of freshness!

Ginger: Fresh vs. Ground & Regional Indian Types

Fresh ginger is essential here. It has a brightness that ground ginger just can’t match. In India, we have so many regional varieties of ginger – from the milder ginger of the south to the more pungent varieties of the north. Use what you can find, adjusting the amount to your preference.

Onion: Sweet vs. Red – Which to Use

I usually use a sweet onion (like yellow or white) for this soup. They caramelize beautifully and add a subtle sweetness. Red onions work in a pinch, but they have a sharper flavour.

Olive Oil: Alternatives & Flavor Profiles

Olive oil adds a lovely fruity note, but you can easily substitute it with ghee (clarified butter) for a more traditional Indian flavour. Coconut oil also works well, especially if you’re aiming for a vegan version.

Water/Vegetable Stock: Enhancing the Soup’s Depth

Vegetable stock adds a richer, more complex flavour. If you’re using water, don’t worry – it will still be delicious! You can also add a pinch of turmeric to the water for colour and extra health benefits.

Spices: The Subtle Heat of Black Pepper

Black pepper is the only spice we’re using, allowing the carrot and ginger flavours to really shine. Freshly ground pepper is always best, but pre-ground works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and chop your carrots, onion, and ginger. Don’t worry about making them perfect – they’ll all blend together anyway!
2. Heat the olive oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent – about 5-7 minutes.
3. Now, add the chopped ginger and sauté for another 10-20 seconds. This helps release its aroma and remove any raw taste.
4. Toss in the chopped carrots and a pinch of salt. Sauté for about a minute, just to coat them in the oil and start softening them up.
5. Pour in 1 cup of water or vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer until the carrots are tender – usually around 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
6. Let the mixture cool slightly, then carefully transfer it to a blender. Add about ½ cup of water and blend until completely smooth. Be careful when blending hot liquids!
7. Pour the purée back into the pan. Add the remaining ½ cup of water and gently heat through.
8. Stir in the black pepper powder. Taste and adjust the seasoning if needed. Garnish with your favourite herbs (coriander or parsley work beautifully) and serve warm.

Expert Tips

• Don’t skip the sautéing step! It really develops the flavours of the onion and ginger.
• If your blender struggles with hot liquids, blend in batches.
• For a smoother soup, strain the purée through a fine-mesh sieve before reheating.

Variations

This soup is a blank canvas for your creativity!

Vegan Adaptation

Simply use olive oil or coconut oil instead of ghee, and ensure your vegetable stock is vegan-friendly.

Spice Level Adjustment: Adding a Kick

My friend, Priya, loves to add a pinch of red chilli powder or a small piece of green chilli to the soup for a bit of heat. Feel free to experiment!

Festival Adaptation: A Cozy Winter Solstice Soup

During the winter solstice, my family loves to add a swirl of coconut milk and a sprinkle of toasted pumpkin seeds to this soup for a festive touch.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This soup is wonderful on its own, but it also pairs well with:

• A crusty piece of bread for dipping
• A side salad with a light vinaigrette
• A sprinkle of toasted seeds or nuts for added texture

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Is this soup suitable for babies?

Yes, it is! Just omit the black pepper and ensure the soup is cooled to a safe temperature before serving.

Can I make this soup ahead of time?

Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator.

What if I don’t have vegetable stock?

Water works just fine! You can also use chicken stock if you’re not vegetarian.

Can I add other vegetables to this soup?

Definitely! Sweet potato, butternut squash, or even a little bit of apple would be delicious additions.

How can I adjust the consistency of the soup?

If the soup is too thick, add more water or stock. If it’s too thin, simmer it for a few more minutes to reduce the liquid.