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A Simple Ginger Carrot Soup for Thanksgiving

Updated on March 8, 2014

Thanksgiving is around the corner!

Every year I get together with my sons and their wives to discuss the Thanksgiving menu. With a full-time job and many mouths to feed, I decided a long time ago that I was not going to do all the cooking by myself during the holidays.

Don't get me wrong, I love to cook, but the stress of getting everything together (sometimes to feed 20 people) and feeling too tired to enjoy dinner by the time it's on the table, is just no fun. So we share the tasks of cooking for the holidays, that way everyone can relax and enjoy being together.

We have had fancy, exotic, traditional, not so traditional and even simple dinners. It's about being thankful for what we have anyway, and not to show off. One of the less complicated courses I have served is the Ginger Carrot Soup. There is no one in my family who does not like it and if there is enough, they all go back for a second bowl. If you're looking for a simple course, try this recipe out!

  • Cook time: 1 hour 30 min
  • Ready in: 1 hour 30 min
  • Yields: 8


  • 2 tablespoons butter
  • 2 onions, peeled and chopped
  • 6 cups chicken broth
  • 2 pounds carrots, peeled and sliced
  • 3 tablespoons grated fresh ginger
  • 1 cup whipping cream
  • Sea salt and white pepper
  • Sour cream
  • Parsley sprigs, for garnish


  1. Melt butter in a pot, add onions and cook until onions are glazed.
  2. Add broth, carrots, and ginger. Cover and bring to a boil.
  3. Reduce heat and cook until carrots are tender enough to be pureed.
  4. Remove from heat, allow cooling for 5 minutes and then puree in batches in a blender.
  5. Cover the blender, remove the inner lid (or open one corner), thereby avoiding pressure build-up from hot liquid and chances of burning yourself.
  6. Hold a kitchen towel over the top of the blender to prevent spills.
  7. Pulse the blender and then puree until smooth.
  8. Return to the pan and add cream, stir over high heat until hot.
  9. Add salt and pepper to taste.
  10. Ladle into bowls and garnish with a teaspoon of sour cream and parsley.
  11. Tip: Make this a vegetarian soup by using vegetable broth and leaving out the sour cream.
Fiesta 75th Anniversary Soup Tureen, Marigold
Fiesta 75th Anniversary Soup Tureen, Marigold

Fancy soup tureen for special dinners

Bormioli Rocco Parma Soup Plates, Set of 6, White
Bormioli Rocco Parma Soup Plates, Set of 6, White

Perfect to show off your colorful carrot soup


Do you have a special soup recipe to share with us?

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    • theJavaGirl profile image

      Debbie 3 years ago from Atlanta

      @GeorgeneMBramlage: That's a great idea and I included the suggestion in the recipe. Thanks!

    • GeorgeneMBramlage profile image

      Georgene Moizuk Bramlage 4 years ago from southwestern Virginia

      Thanks for sharing this wonderfully simple autumn soup. I can even substitute vegetable stock and make it a vegetarian soup! I love cream soups and carrots, so this is a win-win recipe for me.

    • ecogranny profile image

      Kathryn Grace 4 years ago from San Francisco

      What a delightful soup recipe! I can almost taste it as I read it. And I don't think it would lose too much if it were made with a vegetarian stock, so something for everyone there.

    • winter aconite profile image

      winter aconite 4 years ago

      Lovely recipe, easy and healthy!!!!

    • Corrinna-Johnson profile image

      Corrinna Johnson 4 years ago from BC, Canada

      Sounds delicious and so simple to make. I am looking for new ways to incorporate more ginger into my diet. Thanks for the recipe!

    • profile image

      tonyleather 4 years ago

      A warming and nutritious meal, I have no doubt!