Dutch Oven Carrot Ginger Soup
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Carrot Ginger Soup made in a
This soup is both simple to make and full of unique flavors like ginger, maple syrup, and onions. Life’s too short for dull soups, so each spoonful of this one delivers a burst of complex tastes while giving you the health benefits of a vegetable-based dish.
What is Dutch Oven Carrot Ginger Soup?
Soups are one of many meals you can create in a
While carrots are the main ingredient, the real star is the ginger, adding warmth, sweetness, and a bit of zest. Paired with onion, garlic, and nutmeg, this flavor mix will remind you of fall, but it’s lighter than heartier soups like Butternut Squash Soup.
The natural sweetness from carrots and maple syrup makes this soup a hit with kids, especially with its fun orange color. You can feel good knowing that what they’re eagerly slurping down is healthy. Who knows, they might even start asking for veggies after tasting this soup. Wouldn’t that be ideal?
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- olive oil
- carrots, peeled and chopped
- yellow onion, wedged
- garlic, minced
- ginger, grated
- pure maple syrup
- fresh thyme
- bay leaves dried
- dried ground sage
- salt
- nutmeg
- pepper
- vegetable stock
Storing Your Dutch Oven Carrot Soup
Thanks to its smooth texture, this soup can be kept in the fridge for up to five days without getting watery. As with most foods, store it in an airtight container to lock in moisture and keep out unwanted odors.
When you’re ready to reheat it, you can slowly warm it on the stovetop in your
Dutch Oven Carrot Ginger Soup is a delicious, savory, and nutrient-rich option for your dinner table that’s both light and creamy. Perfect for a summer’s light lunch or a chill fall day begging for something warm.
Can carrot soup be frozen?
You absolutely can freeze your
To freeze soup, you can ladle portions into freezer friendly bags and place in a container to freeze solid before layering into your freezer. We often use a small bowl to keep the bag upright until frozen, making sure to remove any excess air.
Choosing your cast iron
Whether you are new to cast iron or an old pro, cooking in a
A
A good cast iron
How to make Carrot Ginger Soup in a Dutch Oven
Making this soup is easy. From start to finish it will take about 40 minutes and only five steps.
Step 1:
Gather your ingredients. This includes peeling and chopping the carrots into equal-sized pieces. The closer you get them to the same size, the more evenly they will cook. However, we are pureeing this soup, so the cuts can be rough. Cut your onions into wedges or roughly diced. Continue by gathering your other ingredients while you heat your Dutch
Step 2:
Heat your olive oil and add the carrots. Give them a headstart on cooking since they are so much denser compared to onions. They don’t need long, only about five minutes. You’ll then continue by adding the onions and giving them both time to brown and cook, about fifteen minutes in total.
Step 3:
Add your herbs, spices, and other ingredients except for the broth and optional cream. Here you want to add your thyme and bay leaves right into the pot. I have no problem fishing them out after the soup is done, but you could tie them together or put them in a cheese cloth for ease. The thyme leaves will fall off leaving the stems behind. This is both tasty and pleasant to the eyes in the end result. However, the stems and bay leaves themselves should not be blended nor consumed. Give the pot a stir to cook down the herbs and spices just a minute.
Step 4:
Add the broth to your liking. I added 4 cups for a thinner soup. However, if you like a thicker soup similar to a squash soup, you’ll want to start with only 2 cups of broth and check the consistency after pureeing. Tip: If it’s too thick, add another cup of broth and stir over heat for just another 5-10 minutes.
Step 5:
The last step is bringing the contents of the
Make Carrot Ginger Soup a Meal
Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!
- Homemade White Bread – if you like to have toast with your soup or even want to jazz it up with garlic and
butter for a DIY garlic bread, this is perfect. - Shaved Brussel Sprout Salad – who doesn’t love the freshness of salad?
Dutch Oven Carrot Ginger Soup
Ingredients
- 3 Tablespoons olive oil
- 1 pound carrots peeled and chopped
- 1 large yellow onions wedged
- 2 cloves garlic minced
- 1 and ½ Tablespoon ginger grated
- 1 Tablespoon maple syrup
- 4 sprigs fresh thyme
- 2 medium bay leaves dried
- ½ teaspoon sage dried ground
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- 2-4 cups vegetable stock
- ⅔ cup heavy cream Optional
Instructions
- Heat olive oil in a dutch oven on the stovetop over medium-low heat.
- Sautee the carrots for 5 minutes before adding the onions. Continue sauteeing carrots and onions for an additional 10 minutes.
- Add all the seasonings and herbs to the pot. Cook for just a minute or two with a couple stirs.
- Add the vegetable stock and bring to boil. Reduce to a simmer and cover for 20 minutes.
- Remove the thyme stems and bay leaves from the soup and puree.
- Optional. Add cream, give a stir, and top with fresh herbs such as parsley or dill.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.