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Carrot Ginger Soup

Carrot Ginger Soup

The ginger in this soup gives it a nice little kick. Though we suggest serving it hot, it can also be nice served cold on a warm day.

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 1/2 quarts, about 6 servings


  • 4 tablespoons (1/2 stick) butter
  • 2 pounds carrots, cut into large dice (about 4 cups)
  • 2 cups diced onions (medium dice)
  • 1/4 cup (about 2 ounces) peeled and sliced fresh ginger
  • 6 sprigs fresh thyme, tied in a bundle with kitchen twine
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground white pepper
  • 6 cups water
  • Sour cream, for garnish (optional)


  • Melt the butter in a 6-quart (or larger) soup pot over high heat. Add the carrots, onions, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add the water, cover the pot, and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 15 minutes.

  • Remove the pot from the heat, and remove the thyme bundle. Blend the soup until it is completely smooth, using an immersion blender or in three batches in a blender (see Note below).

  • Transfer the puréed soup to a 4-quart pot or other serving dish. Stir to combine, and adjust the seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.

  • Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Recipe Details