Dutch Oven Carrot Ginger Soup

A bowl of creamy orange soup garnished with chopped herbs and a swirl of cream sits on a white table with a spoon, a green glass, and a pot in the background.

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Dutch Oven Carrot Ginger Soup

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.

Course any meal, Appetizer

Cuisine American

Keyword carrot, carrot ginger soup, ginger

Prep Time 10

Cook Time 30

Servings servings

Calories 210kcal

Author Paula

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.
3 Tablespoons olive oil
Sautee the carrots for 5 minutes before adding the onions. Continue sauteeing carrots and onions for an additional 10 minutes.
1 pound carrots, 1 large yellow onions
Add all the seasonings and herbs to the pot. Cook for just a minute or two with a couple stirs.
2 cloves garlic, 1 and ½ Tablespoon ginger, 1 Tablespoon maple syrup, 4 sprigs fresh thyme, 2 medium bay leaves, ½ teaspoon sage, ½ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon pepper
Add the vegetable stock and bring to boil. Reduce to a simmer and cover for 20 minutes.
2-4 cups vegetable stock
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.
⅔ cup heavy cream

Nutrition