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Carrot and Ginger Soup

The Home Cook's Kitchen
The perfect cozy soup for the fall, this carrot and ginger soup is creamy, healthy(ish) and so delicious to devour in front of the fire! 
5 from 7 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine Australian
Servings 4 people
Calories 149 kcal


  • ½ tablespoon olive oil
  • ½ tablespoon butter
  • 1 lbs carrots diced, around 5 large carrots
  • 2 cups vegetable stock
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon honey
  • ¼ cup heavy cream
  • 1 tablespoon parsley roughly chopped for garnish


  • Heat the butter and olive oil over medium to high heat until the butter melts.
  • Add the onion, and fry it off for 5 minutes.
  • Add carrots, and sweat for 5 minutes, stirring occasionally.
  • Add the ginger and stock, and bring to the boil.
  • Reduce heat and simmer covered for 30 minutes, or until the vegetables are soft. 
  • Blend with a stick/immersion blender until the soup is nice and smooth. 
  • Stir through the cream and honey. 
  • Place back on low to medium heat and gently heat until it's warm enough to serve.
  • Serve with a garnish of parsley and fresh bread. 
Keyword Carrot Soup, Soup