Dutch Oven Carrot Ginger Soup

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Carrot Ginger Soup made in a Dutch oven is a flavorful, hearty, and nutritious option for dinner, combining a light and creamy texture. It’s perfect for a cool summer meal or a comforting dish on a crisp fall night when you crave something warm.

A bowl of Dutch Oven Carrot Ginger Soup garnished with parsley and cream, accompanied by two vintage spoons, seen on a white marble surface. Text overlay reads "Dutch Oven Carrot Ginger Soup.

This soup is both simple to make and full of unique flavors like ginger, maple syrup, and onions. Life’s too short for dull soups, so each spoonful of this one delivers a burst of complex tastes while giving you the health benefits of a vegetable-based dish.

What is Dutch Oven Carrot Ginger Soup?

Soups are one of many meals you can create in a Dutch oven, and this one stands out as a favorite. It’s not only full of flavor but also brings a bright pop of color to the table!

While carrots are the main ingredient, the real star is the ginger, adding warmth, sweetness, and a bit of zest. Paired with onion, garlic, and nutmeg, this flavor mix will remind you of fall, but itโ€™s lighter than heartier soups like Butternut Squash Soup.

Close-up of a spoonful of creamy soup garnished with chopped herbs, hovering above a bowl filled with the same soup. White drizzle and herbs are visible on the surface of the bowl's contents.

The natural sweetness from carrots and maple syrup makes this soup a hit with kids, especially with its fun orange color. You can feel good knowing that what theyโ€™re eagerly slurping down is healthy. Who knows, they might even start asking for veggies after tasting this soup. Wouldnโ€™t that be ideal?

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, youโ€™ll never misplace it.

  • olive oil
  • carrots,ย peeled and chopped
  • yellow onion,ย wedged
  • garlic,ย minced
  • ginger,ย grated
  • pure maple syrup
  • fresh thyme
  • bay leavesย dried
  • dried ground sage
  • salt
  • nutmeg
  • pepper
  • vegetable stock

Storing Your Dutch Oven Carrot Soup

Thanks to its smooth texture, this soup can be kept in the fridge for up to five days without getting watery. As with most foods, store it in an airtight container to lock in moisture and keep out unwanted odors.

A bowl of creamy orange soup garnished with chopped herbs and a swirl of cream sits on a white table with a spoon, a green glass, and a pot in the background.

When youโ€™re ready to reheat it, you can slowly warm it on the stovetop in your Dutch oven to maintain its flavor without burning. Or, if you prefer, you can use the microwave for a quicker option.

Dutch Oven Carrot Ginger Soup is a delicious, savory, and nutrient-rich option for your dinner table thatโ€™s both light and creamy. Perfect for a summerโ€™s light lunch or a chill fall day begging for something warm.

A black ladle rests in a pot of creamy orange soup on a white surface, with a small bunch of parsley nearby.

Can carrot soup be frozen?

You absolutely can freeze your dutch oven carrot ginger soup to enjoy later! This soup is easy to portion and freeze. Bonus, it will last up to 6 months in the freezer and is super easy to reheat.

To freeze soup, you can ladle portions into freezer friendly bags and place in a container to freeze solid before layering into your freezer. We often use a small bowl to keep the bag upright until frozen, making sure to remove any excess air.

A bowl of Carrot Ginger Soup garnished with parsley, next to a pot of the same soup. Two spoons, a glass of green liquid, and a striped cloth are also on the marble countertop.

Choosing your cast iron

Whether you are new to cast iron or an old pro, cooking in a dutch oven can be a little intimidating. But it doesnโ€™t have to be!

A dutch oven is one of the most versatile pieces of cast iron you can use. They work well on the stovetop, in the oven, and are absolutely perfect for this soup. If youโ€™re in the market for a quality dutch oven, we recommend starting with an enameled one. That way you still get the perks of a dutch oven, but itโ€™s easier to clean and maintain. Le Creuset has some beautiful ones like those in my photos, that are designed to self lubricate with use and yet can be washed with soap like all your other dishes.

A bowl of Carrot Ginger Soup topped with cream and parsley is next to two silver spoons and a green glass of liquid on a white marble surface.

A good cast iron dutch oven holds heat very well and distributes the heat evenly. This means if you canโ€™t stir often enough, there isnโ€™t the worry about burning the bottom of the soup. That makes buying a dutch oven a solid investment in your cast iron journey.

How to make Carrot Ginger Soup in a Dutch Oven

Making this soup is easy. From start to finish it will take about 40 minutes and only five steps.

Step 1:

Gather your ingredients. This includes peeling and chopping the carrots into equal-sized pieces. The closer you get them to the same size, the more evenly they will cook. However, we are pureeing this soup, so the cuts can be rough. Cut your onions into wedges or roughly diced. Continue by gathering your other ingredients while you heat your Dutch oven on the stovetop.ย Pro tip: All cast iron works better when pre-heated prior to use in a recipe.

Ingredients assembled on a marble countertop including carrots, onions, garlic, herbs, spices, oil, broth, and cream.

Step 2:

Heat your olive oil and add the carrots. Give them a headstart on cooking since they are so much denser compared to onions. They donโ€™t need long, only about five minutes. Youโ€™ll then continue by adding the onions and giving them both time to brown and cook, about fifteen minutes in total.

A black pot on a marble surface contains cooked pieces of carrots and onions.

Step 3:

Add your herbs, spices, and other ingredients except for the broth and optional cream. Here you want to add your thyme and bay leaves right into the pot. I have no problem fishing them out after the soup is done, but you could tie them together or put them in a cheese cloth for ease. The thyme leaves will fall off leaving the stems behind. This is both tasty and pleasant to the eyes in the end result. However, the stems and bay leaves themselves should not be blended nor consumed. Give the pot a stir to cook down the herbs and spices just a minute.

A pot containing chopped carrots, onions, garlic, bay leaves, and herbs, being prepared for cooking on a marble countertop.

Step 4:

Add the broth to your liking. I added 4 cups for a thinner soup. However, if you like a thicker soup similar to a squash soup, youโ€™ll want to start with only 2 cups of broth and check the consistency after pureeing.ย Tip: If itโ€™s too thick, add another cup of broth and stir over heat for just another 5-10 minutes.

A pot of soup containing whole onions, herbs, and a clear broth sits on a marble countertop.

Step 5:

The last step is bringing the contents of the dutch oven to a boil, then reducing to a simmer for about 20 minutes. Then remove the thyme and bay leaves. After which you can use an immersion blender to puree or transfer to a blender. Just be careful as the soup is and pot is HOT! Lastly add your heavy cream, or dairy-free substitute to give this soup a luscious feel. Top with fresh parsley, dill, or croutons and dig in!

A pot filled with a carrot stew containing chopped carrots and onions, placed on a green cloth on a marble countertop.

Make Carrot Ginger Soup a Meal

Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe youโ€™re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!

  • Homemade White Breadย โ€“ if you like to have toast with your soup or even want to jazz it up with garlic and butter for a DIY garlic bread, this is perfect.
  • Shaved Brussel Sprout Saladย โ€“ who doesnโ€™t love the freshness of salad?

A bowl of Carrot Ginger Soup garnished with parsley and a swirl of cream, next to a spoon, with a pot of soup and a green glass in the background.
A bowl of creamy orange soup garnished with chopped herbs and a swirl of cream sits on a white table with a spoon, a green glass, and a pot in the background.

Dutch Oven Carrot Ginger Soup

Dutch Oven Carrot Ginger Soup is a delicious, savory, and nutrient-rich option for your dinner table thatโ€™s both light and creamy. Perfect for a summerโ€™s light lunch or a chill fall day begging for something warm.
Author: Paula
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings

Ingredients

  • 3 Tablespoons olive oil
  • 1 pound carrots peeled and chopped
  • 1 large yellow onions wedged
  • 2 cloves garlic minced
  • 1 and ยฝ Tablespoon ginger grated
  • 1 Tablespoon pure maple syrup
  • 4 sprigs fresh thyme
  • 2 medium bay leaves dried
  • ยฝ teaspoon sage dried ground
  • ยฝ teaspoon salt
  • ยผ teaspoon nutmeg
  • ยผ teaspoon pepper
  • 2-4 cups vegetable stock
  • โ…” cup heavy cream Optional

Instructions

  • Heat olive oil in a dutch oven on the stovetop over medium-low heat.
  • Sautee the carrots for 5 minutes before adding the onions. Continue sauteeing carrots and onions for an additional 10 minutes.
  • Add all the seasonings and herbs to the pot. Cook for just a minute or two with a couple stirs.
  • Add the vegetable stock and bring to boil. Reduce to a simmer and cover for 20 minutes.
  • Remove the thyme stems and bay leaves from the soup and puree.
  • Optional. Add cream, give a stir, and top with fresh herbs such as parsley or dill.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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