This healthy carrot ginger soup has a velvety smooth texture thanks to the addition of some creamy Greek yogurt. Delicious warm or cold!
I’m more of a chunky fan.
I like my peanut butter with chunks of nut. I prefer my ice cream with bites of chocolate, crunch, toffee or whatever finds its way into its frozen chocolate goodness. I even like my orange juice with extra pulp.
I guess you could say I like the bite. Or, TO bite.
But with spring fever sneaking its way into every crevasse of my being, my cravings steer to cleaner eats, foods that are lighter, in the pursuit that I will be lighter, too. And look at that, SMOOTH! Maybe it’s time to lose the chunk?! In more ways than one.
Knowing that this carrot soup recipe is made with Greek yogurt as the thickener, that it features carrots that are chock full of beta carotene, and is spiked with ginger that has been shown to help with nausea and inflammation, this soup is just one more step to take to achieve your health goals no matter what they are.
What’s in This Carrot Ginger Soup?
This recipe is made with Greek yogurt instead of cream. And not just plain yogurt, but vanilla sweetened yogurt. Don’t be fooled by thinking vanilla yogurt’s main destination is for the morning smoothie drink. Believe the truth teller when I say, it isn’t. The vanilla flavor gives the soup a sweetness that the tartness of regular flavored Greek yogurt won’t. I used Chobani, but you could use whichever you prefer.
Here’s what else you’ll need to make this ginger and carrot soup recipe:
- Olive oil
- Yellow onion
- Fresh ginger
- Chicken stock
- Bay leaves
- Fresh thyme
- Kosher salt
- White pepper
How to Make Carrot Ginger Soup
To make this easy carrot ginger soup, first sauté the onion, garlic, and ginger in an oiled stock pot. Cook just until the onions soften, then add in the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper.
Bring the mixture to a boil, then reduce the heat and let the soup simmer for a good 30 to 40 minutes. Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender until smooth. Add in the butter and vanilla yogurt and blend again.
I like to serve this carrot ginger soup with an extra dollop of yogurt and a sprinkling of fresh thyme leaves.
Can I Make This Vegetarian?
Quite easily! Simply switch out the chicken stock for vegetable broth or stock.
Can I Use Chicken Broth Instead of Stock?
If you use chicken broth rather than the stronger, concentrated chicken stock, replace 2 of the cups of water with the broth.
Tips for Making Carrot Ginger Soup
Instead of mincing the ginger—which I find to be a pain in the butt because of the stringy texture of ginger—I peel, then grate my ginger with a fine hand grater like this one. It’s a lot faster and much easier to navigate. Just watch those nibs called the ends of your fingers so they don’t get grated too.
To blend the soup I use one of my favorite kitchen tools, my super duty immersion blender. Next to my toaster oven, this thing gets the biggest workout in my kitchen. If you don’t have a powerful immersion blender, use your blender instead to get it to that smooth, silky texture.
This soup is delicious hot, but it does double duty merely warm or even chilled and is buffet or brunch ready for serving at home, or on the beach. I’ll take mine with a side of sand, please.
If you happen to have any soup left over, save it in a quart jar and share with friends or neighbors. No need for fancy stickers or hang tags to note what’s in the bottle, use a permanent Sharpie pen on glass and it will wipe right off with soapy water. Works great for wine glasses too.
More Easy Soup Recipes That’ll Warm You Up
- Market Street Clam Chowder Recipe
- Creamy Chicken and Wild Rice Soup
- Broccoli Cheese and Potato Soup
- Pumpkin Soup with Crispy Sage
- Slow Cooker Tortellini Soup with Sausage and Kale
- Easy Hamburger Vegetable Soup
- Tomato Basil Soup
Ginger Carrot Soup
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups yellow onion , diced
- 3 tablespoons fresh ginger , peeled and grated
- 3 cloves garlic , minced
- 2 pounds carrots , peeled and sliced
- 2 quarts chicken stock* , (8 cups)
- 1 quart water , (4 cups)
- 2 bay leaves
- 2-3 fresh thyme sprigs
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- 2 cups vanilla flavored Greek yogurt
- 3 tablespoons butter
- Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.
- Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes.
- Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.
- Serve with a dollop of yogurt and fresh thyme if desired.
- *If you use chicken broth rather than the stronger, concentrated chicken stock, replace 2 of the cups of water with the broth.
- Lightly adapted from Chobani
More Carrot Recipes You’ll Love
- Ginger Carrot Soup
- Easy Glazed Carrots
- Beet, Carrot, and Pomegranate Salad
- Roasted Carrots with Dill Gremolata
- Sweet Carrots with Tarragon
- The BEST Carrot Cake
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