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stirring soup

Creamy Carrot Ginger Soup

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


  • 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


  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.