We love this carrot ginger soup recipe! It’s so simple to make and it’s one of our thriftiest! Although it’s low on cost, it’s big on flavour! This carrot ginger soup is:
Sweet
Gingery
Simple
And Costs Us Less Than $5 To Make!
Less Than $5
The secret to the thriftiness is in the broth!
We joke that we should start a “broth jar” where we toss in our savings every time we use our homemade veggie scrap broth! Store-bought broth was always a staple for us and we never thought twice about tossing a few cartons in our grocery cart every time we shopped. BUT…
Once we started the simple habit of saving our vegetable scraps in a freezer bag and using them to make quick homemade broth we haven’t turned back! We have a constant supply of broth and the savings really do add up.
- This carrot ginger soup costs us approximately: CAD $4.49 for 4-6 servings using our homemade broth!
- Using store-bought broth brings the cost of this soup to approximately: CAD $7.53.
Ingredients
This simple soup is made from:
- Carrots
- Fresh Ginger Root
- Onion, Garlic
- Broth, Soy Milk (or plant milk of choice)
- And Maple Syrup for some extra sweetness!
*And if you want to take the thriftiness all the way… omit the plant milk and substitute with extra homemade veggie broth to bring the total cost below $4! The soup won’t be creamy tasting but it will still be super tasty!
How To Make This Carrot Ginger Soup Recipe
- Saute the onion and garlic in a bit of olive oil (or water/broth) for 2-3 minutes.
- Add in the minced ginger and stir for 1 minute.
- Toss in the carrots and steam for 5 minutes with the lid on, stirring occasionally.
- Add the veggie broth, bring to a boil, and simmer for 15-20 minutes.
- Blend.
- Stir in the milk and maple syrup and heat through.
- Serve with chilli miso roasted chickpeas!
*Helpful tip: store your fresh ginger in the freezer! Keep the whole ginger root in a freezer bag or sealed container. When you need some, peel the skin, slice off what you need, and pop it back in the freezer. It lasts for months!
We hope you love this tasty and thrifty soup as much as we do!
Let us know in the comments below if you give it a try and make sure to top it with our crispy chilli miso roasted chickpeas for some extra kick!
For another cozy fall soup, take a look at our Simple Curried Butternut Squash Soup!
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Sweet Carrot Ginger Soup – Simple And Thrifty
- Total Time: 45 minutes
- Yield: 4 – 6 (4 main, 6 appetizer) 1x
- Diet: Vegan
Description
This carrot ginger soup recipe is full of cozy sweet & gingery flavour! Simple to make and costing less than $5 – we love this thrifty recipe!
Ingredients
- 1 tbsp olive oil (or water/broth)
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ¼ tsp salt and pepper (more to taste)
- 2 tbsp fresh ginger, minced
- 6 cups carrots (5-6 large carrots, diced)*
- 4 cups vegetable broth (homemade for extra thriftiness)
- 1 ½ cups soy milk
- 2 tbsp maple syrup
- optional: additional 1 tablespoon of maple syrup
- optional: pinch of cayenne
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- In a large pot, heat the oil (or water/broth) over medium low heat and saute the onion and garlic. Season with salt and pepper and cook 2-3 minutes until the onion is translucent and the garlic fragrant.
- Add the minced ginger and cook for 1 minute.
- Add the chopped carrots, stir, and cover with the lid. Allow the carrots to steam for 5 minutes. Stir once or twice to make sure the carrots aren’t sticking. Add a dash of water or broth if needed.
- Add the vegetable broth, raise the heat a bit, cover the pot with the lid and bring the soup to a boil.
- Lower the heat and simmer with the lid on for 15 minutes or until the carrots are soft and easily pierced with a fork.
- Use an immersion blender or carefully transfer the soup to a stand up blender if it can process hot liquids. Blend until smooth.
- Stir in the milk and maple syrup and heat the soup over low heat for another few minutes until heated through and all the flavours have combined. Taste and add more salt or pepper if needed, more maple syrup if desired or even some cayenne pepper for heat.
- Top with chilli miso roasted chickpeas to serve!
Notes
*Approximate Cost: CAD $4.49 using our homemade broth! CAD $7.53 with store-bought broth.
*Feel free to omit the milk and use more broth in its place. The soup will taste less creamy but still very tasty.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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