Creamy Carrot Ginger Soup with Honey and Fresh Herbs
A velvety smooth soup combining sweet carrots with warming fresh and ground ginger, finished with cream and a touch of honey. Perfect for cool weather or as an elegant starter for dinner parties. The coriander adds subtle warmth while the honey balances the ginger's bite. This version stands out with its generous use of both fresh and ground ginger for layered flavor depth.
Ingredients
- 3 tablespoons butterolive oil1:1vegandairy-freedairy-freeFull guide →
- 2 tablespoons garlic, chopped
- 2 cups onion, diced
- 2 large ribs celery, chopped or sliced
- 3 pounds carrots, peeled and diced or sliced
- 3 tablespoons fresh ginger, chopped
- 2 quarts chicken or vegetable stock
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ cup honeymaple syrup1:1veganFull guide →
- 1 ½ cups heavy creamcoconut milk1:1vegandairy-freedairy-freeFull guide →
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- candied ginger, for garnish(optional)
- carrots, finely julienned for garnish(optional)
Instructions
- 1
Melt butter in large Dutch oven over medium high heat
- 2
Add garlic, onion, celery, carrots and ginger, cook stirring often for ten minutes
- 3
Add stock and bring to a boil
- 4
Reduce to simmer and cook until vegetables are tender
- 5
Remove from heat and add coriander, ground ginger and honey
- 6
Puree until smooth with emulsion blender
- 7
Add cream, salt and pepper and mix to combine
- 8
Reheat slightly before serving
- 9
Garnish with candied ginger and julienned carrots if desired
Tips
Use an immersion blender for smoothest texture, or blend in batches in regular blender with care when hot
Roast carrots first for deeper flavor - toss with oil and roast at 400F for 20 minutes before adding to pot
Adjust honey to taste as carrot sweetness varies by season and variety
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently, thinning with stock if needed.
Make completely up to 2 days ahead. Flavors improve overnight. Reheat gently before serving.
Serve hot in warmed bowls. Drizzle cream on top and add garnishes for elegant presentation.
Common Mistakes
Don't boil after adding cream to avoid curdling
Blend hot soup carefully to avoid splattering and burns
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make this without cream?
Yes, substitute coconut milk or milk of choice, or omit entirely for lighter soup. Add extra stock if too thick.
How long will this keep in the freezer?
Freeze up to 3 months before adding cream. Thaw overnight, reheat gently, then stir in cream before serving.
What if I don't have fresh ginger?
Increase ground ginger to 2 teaspoons total, but fresh ginger provides much brighter flavor if available.