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Warming Up from the Inside Out with Creamy Carrot Ginger Soup

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Fall recipes are the ones I enjoy making the most. They can often be made using fresh local vegetables and it’s not too hot to be standing over the stove. It is also the time of year that we get to make some of the family recipes that I have been enjoying for my entire life. I like to find new recipes to add to that collection, and Carnation® Evaporated Milk has some great recipes on their website.

Like many Canadians, I have been baking with Carnation Evaporated Milk for many years. My favourite dessert, pumpkin pie, is always made with Carnation Evaporated Milk, and many of the dessert squares that we share during the holidays also contain it. Carnation Evaporated Milk isn’t just for desserts though, it can also be used for cooking every day meals like this Creamy Carrot Ginger Soup.

homemade Creamy Carrot Ginger Soup

homemade Creamy Carrot Ginger Soup

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So simple to make and yet so delicious. There’s nothing better than welcoming family or friends in from the cold with a steaming bowl of this creamy, comforting soup.
Course Soup
Servings 5 cups
Author Carnation.ca

Ingredients

  • 2 tbsp [30mL] Crisco® Vegetable or Canola Oil
  • 1 onion chopped
  • 2 tbsp [30mL] chopped fresh ginger
  • 1 clove garlic finely chopped
  • 4 cups [1L] peeled sliced carrots (about 1 ½ lb/750g)
  • 4 cups [1L] chicken stock vegetable stock or water
  • 1 tsp [5mL] salt
  • ¼ tsp [1mL] pepper
  • ¾ cup [175mL] Carnation® Regular 2% or Fat Free Evaporated Milk
  • 40 minutes
  • Preparation

Instructions

  1. Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes.
  2. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
  3. Puree soup using a hand held immersion blender, blender or food processor.
  4. Return to saucepan. Stir in Carnation Evaporated Milk.
  5. Cook over low heat 5 minutes.
  6. Taste and adjust salt and pepper to taste.
homemade Creamy Carrot Ginger Soup
The carrots are simmering
homemade Creamy Carrot Ginger Soup
The soup mixture after being pureed in the blender
homemade Creamy Carrot Ginger Soup
Stirring in the Carnation Evaporated Milk

I chose to use the regular Carnation Evaporated Milk in my soup. It is very simple to use, just open the can and pour! It added a rich and creamy texture to the soup, and you can find the same rich and creamy flavour with the 2% and the Fat Free Evaporated Milk.

homemade Creamy Carrot Ginger Soup

What creamy soups do you enjoy?

Reader Interactions

Comments

  1. Sounds yummy! It is that time of year for soups and I am always looking for new recipes to try out. We have never tried carrot soup but I am going to give it a try!

  2. I too have not made carrot soup before, tis the season. Who knows what kind of soup is going to come out of my kitchen this fall and winter

  5. Me and my hubby are big soup eaters (homemade) and I just might give this one a whirl on the weekend, went and checked and I have everything here, that’s a bonus, don’t need to buy anything!! but it sure looks good and I bet it smells lovely too!!

  9. I have never made carrot soup before but I think I may give this recipe a try. A perfect soup recipe for the fall.

  15. yummy sounds delish .. i will make it when my hubby comes in from a long day of Lobster fish , it will warm him up thanks for sharing 🙂

  16. I love the way you pureed the soup and then added the Carnation soup. I have already found out that Carnation is excellent when used in fish and clam chowders instead of the regular milk. It does make a creamier chowder. I have also found canned milk really excellent in boxed puddings that have to be cooked with milk on the stove. The canned milk makes for a creamier product. I hadn’t thought of using it in vegetable soup although I use canned milk in my homemade boiled salad dressing and it is delicious.

  17. I previously made a comment on this delicious looking Creamy -carrot -ginger- soup so I will say that i think those are your own croutons on the plate beside the soup. I have made my own croutons several times and I am amazed that I don’t make my own oftener. They are so easy to make and so tasty-very hard to resist.


  18. This is a new one for me to try but t looks so sublime that I will be making it.I love that ginger is in it to spice it up a bit.Thanks for this divine recipe that will be made a lot this winter if its as cold as they say its going to be.

  20. every time I look at this I make a commitment to myself to make it…still haven’t. =( Maybe next weekend


  21. This sounds sooo yummy! I love my soups and carrots. I like the sound of the ginger in it too.


  22. That looks so good. I’ve never had a carrot soup before. My neighbour usually brings me bags of carrots from his garden this time of year which I struggle to use up, I am going to try it.

  23. Thanks .. I will make this for lunch — I used to live in Bermuda and am making my friends there envious of the glorious autumn dishes we can make up here!

  24. That looks yummy. I tried butternut squash soup recently and was so surprised at how great it was.


  29. I love this recipe for carrot ginger soup.Thank you for posting it.My friend makes this all the time and it is delicious.Now I am going to try it for myself.It will be so enjoyable for the winter months.Soups like this one are comfort foods to me.

  36. I cannot wait to try this recipe with the carrots from our garden! I’ve not made carrot soup before but I love it!

  39. This looks delicious! I don’t make many creamy soups, just my sweet potato soup which uses coconut milk. We use evaporated milk in our coffee in this house though! 🙂

  41. Sounds good to me and it is getting to be that time of year that a bowl of homemade soup is so good!

  47. sounds yummy! i have never tried a carrot ginger soup before. interested to give it a try. i LOVE soup! my go to is tomato with noodles or cream of broccoli or my grandmas dill potato soup

  53. This sounds delicious and creamy and maybe a little spicy with the ginger in there. I think I just found my new favorite comfort food.Thanks for the recipe.

  54. This soup looks like it should be featured on the menu of a restaurant! Just all around homemade goodness for the fall & winter season.

  55. I haven’t made this type of thick hearty soup in about 5 years! I think my kids are old enough to help me with this a bit! Thanks!

  59. This looks delicious. And I have scads of carrots from my garden. Time to start eating them, and one can only eat so many carrot muffins.

  63. I don’t believe that I’ve ever eaten a carrot ginger soup, it sounds very interesting and I like the idea of using evaporated milk to make it creamier in taste. Thanks for sharing 🙂

  64. I too have not made carrot soup before but this looks so delicious i will be trying it in the Fall !!

  68. I love carrots but never thought of making soup with them! How delicious this sounds and looks. I must pin this and make for sure!! We love soup in our house and now is just the time with cooler weather. Can’t wait to try!!

  69. It’s that time of year for warm, delicious soups! Thank you for this recipe which I’ll make this weekend!

  71. We have a ton of carrots to use up right now so I think I might just have to make this today!

  73. Thanks for sharing your recipe,it sure looks delicious.We are soup lovers so i will be trying this real soon.

  75. I enjoy most creamy soups. I learned, by experimenting, that canned evaporated soup makes any dish creamier and more appetizing. I first discovered this when I used canned milk, instead of regular, in my homemade clam chowder. I was so delighted that I have used canned milk ever since.