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Dutch Oven Carrot Ginger Soup is a delicious, savory, and nutrient-rich option for your dinner table that’s both light and creamy. Perfect for a summer’s light lunch or a chill fall day begging for something warm.
Dutch Oven Carrot Ginger Soup is as easy to make as it is to enjoy with its unique flavors of ginger, maple syrup, and onions. Because life is far too short for boring soups. Enjoy every spoonful of complex flavor and enjoy the healthy benefits of a vegetable-based soup.
What is Dutch Oven Carrot Ginger Soup
Soups are one of the many dishes that can be made in a dutch oven, but perhaps one of our favorites. This soup in particular brings a lot to the table, both in terms of taste and color!
Carrots are the base of this soup, obviously, but they are nothing without the other delightful flavors. The star is ginger, bringing a warmth, sweetness, and zest to the mix. This combined with the onion, garlic, and nutmeg is a palate that will have you reminiscing of fall, yet is light in body compared to other heartier soups such as Butternut Squash Soup.
The carrots and maple syrup in this soup really bring forth the sweetness kids crave, and paired with a fun orange color, you can feel good knowing what they’re gulping down faster than a slushie is way better for them too. You never know, your kids may even REQUEST their veggies after they try this soup. And isn’t that just the dream?
Savoring carrot soup in made in cast iron
How to store your Dutch Oven carrot Soup
Because of the smoothness of this soup, you can store in the refrigerator for up to 5 days without worry of soggy soup. As with most foods, you’ll want to store in an airtight container or tightly covered to keep moisture in and other scents/falvors out.
To reheat, you can place the soup back into the dutch oven on the stove top, slow and low to bring it to temp and maintain the flavor without burning your soup. Or of course, you can heat it in the microwave if you’re into that sort of thing.
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.
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 doesn’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 you’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 it’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 good cast iron dutch oven holds heat very well and distributes the heat evenly. This means if you can’t stir often enough, there isn’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. Pro tip: All cast iron works better when pre-heated prior to use in a recipe.
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 don’t need long, only about five minutes. You’ll then continue by adding the onions and giving them both time to brown and cook, about fifteen minutes in total.
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.
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, you’ll want to start with only 2 cups of broth and check the consistency after pureeing. Tip: If it’s too thick, add another cup of broth and stir over heat for just another 5-10 minutes.
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!
What to serve with Dutch Oven Carrot Ginger Soup
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 you’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!
- Bacon Avocado Soup – this low carb soup combination is unique and full of flavor. If you want a selection of soups, this would be the one we’d brew up.
- Homemade White Bread – 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.
- Quick Five Grain Salad – who doesn’t love the freshness of salad with nutty quinoa?
Carrot Ginger Soup
- 3 Tablespoons olive oil
- 1 pound carrots peeled chopped
- 1 large yellow onion wedged
- 2 cloves garlic minced
- 1 1/2 Tablespoon ginger grated
- 1 Tablespoon pure maple syrup
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves dried
- 1/2 teaspoon dried ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 2-4 cups vegetable stock
- Optional 2/3 cup heavy cream
- 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.
- Add cream, give a stir, and top with fresh herbs such as parsley or dill.