Carrot Ginger Soup

Carrot Ginger Soup

Carrot Ginger Soup

Carrot and Ginger Soup is light and super healthy with an added benefit of tasting delicious? This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious!
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Course Soup
Cuisine Indian
Servings 4 people


  • 3 cups carrots peeled and sliced in small pieces
  • 1 cup celery sliced in small pieces
  • 1/3 cup ginger peeled and cut in small pieces
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoon lemon juice
  • 1/4 teaspoon black pepper


  • Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
  • Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft.
  • Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree.
  • Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes.
  • Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.
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11 thoughts on “Carrot Ginger Soup

  1. Ever since I had to ditch onion and garlic I have learned that soups are the hardest dish to get right. Soups usually have a double dose of onion, one in the sautéeing stage and one in the broth. I used this recipe as a base and added/changed some things, here’s what I did:
    -I used a third of the ginger because my family doesn’t like a strong ginger taste
    -I used fennel bulb instead of celery. Both work here but I prefer fennel bulb with carrots. It’s an easy vegetable to find in Italy and Italian dishes and it’s very aromatic. Next time I’ll also try fennel seeds in the tadka instead of cumin
    -this is the most important change I made and one that Indians likely know already, but: instead of plain water I used the water chickpeas were cooked in. Any legume water will work, chickpea broth is my favorite because it tastes a lot like chicken stock (but it’s veg) and so can be used almost anywhere in a savory dish. With chickpea broth you can also use less salt. If you wish, you could also use homemade vegetable broth made with fennel bulb, celery and carrot as the base
    -I also added 1/2 tsp miso paste at the final simmering stage but it’s optional, nutritional yeast could work too

    The chickpea broth makes this great dish even better. When I make a batch of chickpea or other legumes, I reserve the water (if I don’t use it already) so that I can use it as broth. It can be frozen too.
    Thank you Manjula for the recipe, finding soups without onion and garlic is next to impossible. I also made a great asparagus soup using your vegetable soup as a base. I also like to use kala chana broth with mushroom soup.

    1. I should add, please don’t use the liquid from canned chickpeas here…it’s not the same thing. It’s the water from chickpeas (or other legumes, or dals) cooked from scratch.

  2. Dear Manjula,
    Shri Shri Gaura Nitai – A Deities from Krishna Consciousness temple in Riga, Latvia, send you a transcendental greetings!!
    Your recipes are fabulous and They like them very much! I try to bring a little taste of India in every raja bhoga meals I prepare.
    Thank you for inspiration 😉

    As regard this recipe, I added a few spoons of sour cream for mildness.


  3. Dear Manjula Behn,
    Thanks for taking the time to teach us the mot exquisite cooking in the most simplistic way.
    I have adopted no-onion-no-garlic culture lately and I noticed that you don’t add either of these in your recipes! I consider myself very fortunate to have stumbled into your blogs.
    Thanks and Best Regards

  4. This is the first recipe I’ve tried and I love it. It has a complex flavor and is great on a winter evening. Since I’m the only one eating it, I’ve had to warm the leftovers up…even better the second night.

  5. I have been watching nearly all of Manjula’s Cooking videos and its been an absolute pleasure.She speaks slowly and clearly,completely relaxed in her Methods,making it easy to follow.I can’t wait to try some of her r
    ecipies..Vegie pakoras,bread pakoras,ginger/carrot Soup is a must for me; not to mention the dosas and idli.. I have been struggling for years With dosas & idlis & could never get the hang of I feel quite confident..
    Thank you Majula for being such a Nice person & a wonderful Cook.

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