Carrot Soup with Ginger & Cardamom

A Cozy, Creamy Soup for Chilly Days

There’s something undeniably comforting about a warm bowl of carrot ginger soup. This recipe blends the natural sweetness of carrots with the gentle heat of fresh ginger and a touch of honey, balanced by the richness of cream and the warm aroma of cardamom. It’s a one-pot, no-fuss recipe perfect for weeknights, meal prep, or a cozy starter at your next dinner gathering. Garnished with yogurt, fresh parsley, and sesame seeds, it looks just as good as it tastes.

Ingredients

2 pounds (about 900g) carrots
1 medium onion (about 150g)
1 tablespoon (about 15g) fresh ginger, grated (a thumb-sized piece)
1/4 cup (85g) honey, or to taste
5 cups (1.2L) chicken stock or water
1 cup (240ml) heavy cream
1 teaspoon ground cardamom
1 teaspoon ground black pepper
Salt, to taste

Yogurt, parsley, and sesame seeds for garnish

Instructions

Peel and chop the carrots and onion into rough pieces. Grate the ginger.

Add the chopped carrots, onion, grated ginger, honey, stock or water, cardamom, pepper, and a generous pinch of salt to a large pot. Bring to a simmer over medium heat.

Simmer for about 25–30 minutes, or until the carrots are tender enough to mash with a spoon.

Using a high-speed blender or immersion blender, puree the soup in batches until completely smooth.

Return the soup to the pot and stir in the heavy cream. Taste and adjust salt and sweetness if needed.

Ladle into bowls and garnish with a dollop of yogurt, chopped fresh parsley, and a sprinkle of sesame seeds.

Serve hot.

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