This blender carrot and ginger soup is full of delicious flavors and a perfect dish to enjoy on a colder day.
While you can find root vegetables at the store year-round, late summer and fall are when parsnips, carrots, and beets are at their most flavorful. Although they are available all year round, root vegetables are most flavorful and nutritious when in season. Learn how to make this delicious Vitamix carrot ginger soup with only a few simple ingredients. I had only one regret when I made this soup for the first time, I didn't make enough! Initially, when I was testing this recipe, I planned to use heavy extras like coconut milk. But the broth tasted so good with just the basics that I decided to keep it beautifully simple
Ingredients
For this recipe, you will need carrots, parsnips, onion, fresh garlic, fresh ginger, broth or bouillon, turmeric and lemon juice. You can find the quantities in the recipe card at the end of this post.
How to make blender carrot soup
1. Prepare the vegetables: Peel and rinse your carrots, parsnips, onions, ginger, and garlic to remove any dirt. Chop the carrots and parsnips into ½-inch rounds. It doesn't matter if the cuts are perfect, since they are all going to be blended. Finely chop the ginger and garlic and set them aside.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the onions and cook for about 2 minutes, stirring occasionally, until translucent. Add the ginger and garlic and cook for another minute until fragrant, making sure not to burn the garlic.
3. Simmer: Add the carrots, parsnips, prepared bouillon broth, and turmeric. Bring everything to a boil, then reduce the heat to medium-low and cook for 30 minutes, or until the carrots are very soft. The carrots need to be fully cooked, even a little bit overcooked! This is the secret to making your soup super creamy.
4.Blend: Turn off the heat and let the soup cool down to at least 170°F (about 15 minutes). Carefully transfer the contents to your Vitamix container and blend on high until silky smooth. Pour the soup back into the pot, stir in a splash of lemon juice, and serve!
Note: You can use any standard blender, just ensure the pitcher is safe to use with hot liquids and you vent the lid. A powerful immersion blender will work beautifully right in the pot, too. Blend at high speed until perfectly creamy.
Serving suggestions
- To add more texture and bulk to the dish, serve over a scoop of cooked rice or barley.
- Serve it with some grilled cheese or your favorite sandwich.
- Add some cooked shrimp or shredded chicken to your bowl for extra protein, so tasty.
Storing and reheating
Refrigeration: Let the ginger and carrot soup cool down, and then transfer it to the container with the lid. Refrigerate for up to 5 days. To reheat: pour the needed amount in a small saucepan and heat on low heat until simmering. Use microwave for a fast reheat.
Freezing: it freezes so well. Make sure it completely cools down before pouring it into a freezer-safe container. It will last for 3 months in the freezer. To reheat: Use a saucepan over low heat or microwave.
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📖 Recipe
Blender Carrot And Ginger Soup
Equipment
- 1 Blender I used Vitamix
- 1 large pot with lid
Ingredients
- 1 Tablespoon olive oil
- ¼ small onion, diced
- 1 teaspoon garlic, minced
- ½ teaspoon ginger, minced
- 3 cups (1lb) peeled and sliced into ½-inch rounds
- 1 cup parsnip, peeled and diced
- 4 cups vegetable or chicken broth (prepared with Better Than Bouillon)
- ⅛ teaspoon turmeric optional, used for color
- 1 teaspoon lemon juice optional
Instructions
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent and softened, about 5 to 7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until highly fragrant.
- Add the sliced carrots, diced parsnips, and broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the vegetables are completely fork-tender.
- Remove the pot from the heat. Carefully purée the mixture directly in the pot using a stainless steel immersion blender until perfectly smooth and velvety. (If using a standard countertop blender, allow the soup to cool slightly and blend in batches, ensuring the blender lid is vented to allow steam to escape.)
- Stir the fresh lemon juice into the puréed soup to brighten the flavor profile. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately.
Notes
- Vitamix maximum safe temperature is 170°. Let the soup cool down before transferring to Vitamix container.
- You can use stainless steel immersion blender instead.
- Store leftovers in an airtight container in the refrigerator for up to 5.
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