This carrot ginger soup is bright, fresh, and ultra-creamy — and the best part? It’s made without cream. We blend in cottage cheese at the end for that rich, smooth texture and a hit of protein. It’s cozy and comforting, with a little kick from the ginger and a natural sweetness from the carrots. So simple, but so good.
Why I Love This Recipe
The first time I made this, I had a ton of carrots that needed using up and figured I’d throw them in a pot with some ginger and onion. I added cottage cheese on a whim instead of cream — and wow, it worked. It’s light but still filling, and the ginger gives it the perfect little zing.
- Just a few ingredients, big flavor
- Cottage cheese makes it creamy without being heavy
- Ginger brings warmth and brightness
- Freezer-friendly and great for meal prep
- Looks fancy but takes under 30 minutes
Servings: 4
Cook Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 230
- Protein: 15g
- Carbs: 22g
- Fat: 10g
- Fiber: 5g
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cups carrots, peeled and chopped (about 4–5 medium carrots)
- 1 tablespoon fresh ginger, grated
- 2 cups vegetable broth
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cottage cheese (blended until smooth)
- Chopped parsley or cilantro, for garnish
Pro Tips
- Chop carrots small so they cook faster
- Use fresh ginger — the flavor is way better than dried
- Blend cottage cheese until it’s totally smooth before adding
- Add a splash of lemon juice if you want a little brightness
- Garnish with herbs or chili flakes for extra flavor
Tools Needed
- Medium pot
- Blender or immersion blender
- Cutting board and knife
- Wooden spoon
- Small prep bowls
Substitutions and Variations
- Swap carrots for sweet potatoes or butternut squash
- Use chicken broth instead of veggie broth
- Add turmeric for an earthy twist
- Garnish with roasted seeds or a swirl of yogurt
- Make it spicy with a dash of cayenne or red pepper flakes
Make Ahead Tips
You can make the whole soup ahead of time and store it in the fridge for up to 4 days. It also freezes beautifully for up to 2 months. Just reheat gently and stir well after thawing.
How to Make It
Step 1: Sauté Onion, Carrots, and Ginger
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1 small diced yellow onion and cook for 3–4 minutes until softened. Add 2 cups chopped carrots and 1 tablespoon grated fresh ginger. Cook for 5 minutes, stirring often.
Step 2: Add Broth, Water, and Seasonings
Pour in 2 cups vegetable broth and 1 cup water. Stir in ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until the carrots are very soft.
Step 3: Blend the Soup
Turn off the heat. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. The soup should be thick and creamy.
Step 4: Stir in Blended Cottage Cheese
Add 1 cup blended cottage cheese to the soup and stir gently until fully combined. Warm for 2–3 minutes over low heat, but do not boil.
Step 5: Serve and Garnish
Ladle the soup into bowls. Top with chopped parsley, a drizzle of olive oil, and a few cracks of black pepper. Serve hot.
Leftovers and Storage
Let the soup cool completely, then store in a sealed container in the fridge for up to 4 days. Reheat gently on the stove or microwave. Freeze for up to 2 months. Stir well after thawing.
Why This Recipe Works (Quick Science)
Carrots break down when simmered, becoming naturally sweet and smooth. Ginger adds warmth and a bit of spice. Blending cottage cheese into the soup not only thickens it but also emulsifies everything, giving it a silky finish without needing cream or butter.
Common Mistakes
- Not sautéing the carrots — you want that extra depth
- Using too much ginger — it can overpower the soup
- Not blending the cottage cheese well — can leave little curds
- Boiling the soup after adding cottage cheese — it might separate
What to Serve With
- Warm naan or flatbread
- Grilled cheese or a veggie sandwich
- Roasted chickpeas or seeds for crunch
- A light cucumber salad
- Crackers or toast on the side
FAQ
Can I use baby carrots?
Yes, just chop them smaller so they cook quickly.
Can I use dried ginger?
You can, but fresh gives much better flavor. If needed, use ½ teaspoon dried.
Do I need to blend the cottage cheese?
Yes, blending it makes the soup super smooth. Otherwise, it might stay lumpy.
Is it freezer-friendly?
Definitely! It freezes and reheats really well.
Can I make it spicy?
Absolutely — just add a pinch of red pepper flakes or a little fresh chili with the ginger.
Give It a Try
This soup is simple, cozy, and packed with flavor. If you make it, I’d love to hear how it turned out — drop a comment and let me know!